Pomegranate and Walnut Salad (Printable Version)

Vibrant winter fruit salad with pomegranate seeds, walnuts, and citrus. Ready in 15 minutes.

# What You’ll Need:

→ Fruits

01 - 1 large pomegranate, seeds only
02 - 1 large orange, peeled and segmented
03 - 1 crisp apple, cored and diced
04 - 1 ripe pear, cored and diced

→ Nuts & Seeds

05 - 1/2 cup walnuts, roughly chopped
06 - 2 tbsp pumpkin seeds
07 - 2 tbsp sunflower seeds

→ Dressing

08 - 2 tbsp extra-virgin olive oil
09 - 1 tbsp freshly squeezed lemon juice
10 - 1 tsp honey or maple syrup
11 - 1/4 tsp ground cinnamon
12 - Pinch of sea salt

→ Garnish (optional)

13 - 2 tbsp fresh mint leaves, chopped

# Step-by-Step Guide:

01 - Place pomegranate seeds, orange segments, diced apple, and diced pear in a large salad bowl.
02 - Add chopped walnuts, pumpkin seeds, and sunflower seeds to the fruit mixture.
03 - Whisk together olive oil, lemon juice, honey or maple syrup, ground cinnamon, and sea salt in a small bowl until emulsified.
04 - Drizzle dressing over fruit and nut mixture. Toss gently to coat evenly without damaging delicate ingredients.
05 - Sprinkle fresh mint leaves on top. Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.

# Expert Tips:

01 -
  • The contrast between sweet winter fruit and earthy walnuts makes every bite feel like discovering something new
  • It comes together in fifteen minutes but looks like something from a restaurant window display
02 -
  • Let the dressed salad sit for about ten minutes before serving. The fruits release some juices and everything marries together beautifully.
  • Toast the walnuts and seeds in a dry pan for three minutes first. The deep nutty flavor transformation is absolutely worth the extra step.
03 -
  • Use a glass bowl for tossing if you're making this ahead. The acid from citrus can react with metal and create off flavors over time.
  • If transporting, pack the dressing separately and toss right before serving. Nobody likes a soggy salad situation.
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