Pomegranate and Walnut Salad (Printable)

Vibrant winter salad with pomegranate seeds, walnuts, orange, apple, and pear in a light cinnamon citrus dressing.

# What You 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

# Directions:

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 with the fruit mixture.
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 the dressing over the fruit and nut mixture, then gently toss to coat all ingredients evenly.
05 - Sprinkle with fresh mint leaves if desired. Serve immediately or refrigerate for up to 2 hours before serving for enhanced flavor development.

# Expert Hints:

01 -
  • The pomegranate arils burst with juice while the walnuts stay satisfyingly crunchy, creating a textural dance that keeps you reaching for more.
  • This salad actually tastes better when you let it sit for a few minutes, letting the flavors get cozy with each other instead of demanding perfection right away.
  • It's one of those rare dishes that feels fancy enough for guests but simple enough that you can throw it together while still in your cooking pajamas.
02 -
  • Don't overdress this salad thinking more is better—it's not. The fruit releases its own liquid as it sits, and you don't want a soggy situation.
  • If you toast the walnuts and seeds beforehand in a dry pan for just a couple of minutes, the entire character of the salad deepens and improves in ways that feel almost magical.
03 -
  • Pomegranates are easier to deseed if you cut them in half and hold them cut-side down over a bowl, then tap the skin with a spoon until the arils fall out without the bitter white pith.
  • If you're making this ahead, keep the dressing separate and dress the salad just before serving to maintain maximum crunch.
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