Pomegranate and Walnut Salad (Printable)

Juicy pomegranate seeds meet crunchy walnuts in this vibrant winter fruit blend.

# 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 tablespoons pumpkin seeds
07 - 2 tablespoons sunflower seeds

→ Dressing

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

→ Garnish

13 - 2 tablespoons fresh mint leaves, chopped

# Steps:

01 - In a large salad bowl, combine pomegranate seeds, orange segments, diced apple, and diced pear
02 - Add chopped walnuts, pumpkin seeds, and sunflower seeds to the bowl
03 - In a small bowl, whisk together olive oil, lemon juice, honey or maple syrup, ground cinnamon, and sea salt until well combined
04 - Drizzle dressing over fruit and nut mixture, then gently toss to coat all ingredients evenly
05 - Sprinkle with fresh mint leaves and serve immediately, or refrigerate for up to 2 hours before serving

# Chef’s Tips:

01 -
  • It comes together in 15 minutes but tastes like you actually spent time thinking about lunch.
  • Those pomegranate seeds burst with juice in a way that makes eating feel intentional and a little bit luxurious.
  • Winter vegetables can feel boring until you add walnuts and a whisper of cinnamon to remind you that food has textures and moods.
02 -
  • Don't slice apples or pears more than 20 minutes before serving—they brown faster than you'd think, and it changes the visual appeal of the whole dish.
  • A good pomegranate should feel heavy in your hand; light ones are dehydrated and bitter, worth passing by for one that promises juice.
03 -
  • Remove pomegranate seeds by cutting the fruit in quarters, holding each over a bowl of water, and gently loosening the seeds with your thumbs—they sink while the bitter white pith floats.
  • If your olive oil is too peppery or strong, balance it by using half olive oil and half a milder oil, or just use less of the spicy bottle and let the lemon take the lead.
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