Pomegranate and Walnut Salad

There's something about pomegranates that makes me slow down in the kitchen. Maybe it's the jewel-like seeds catching the light, or maybe it's because my grandmother used to buy one every December and we'd sit together picking them apart over newspaper. This salad happened by accident one afternoon when I had a pile of winter fruit and felt like throwing something together that didn't require heat. The result was so bright and alive that it became my go-to when I need to feel both nourished and a little bit celebratory.

I made this for a friend going through a rough season, and watching her face light up when she tasted it reminded me how powerful simple food can be. She said it tasted like hope, which sounds dramatic until you've been there yourself. Now whenever life feels complicated, I make this salad and sit outside with a bowl, even in winter.

Ingredients

• 1 large pomegranate, seeds only: The star player here, and yes, getting the seeds out takes patience, but soak the whole fruit in water first to make it easier and less messy than you'd think.
• 1 large orange, peeled and segmented: Fresh citrus brightens everything and adds natural sweetness, so pick one that feels heavy for its size.
• 1 crisp apple, cored and diced: I reach for Granny Smith for tartness, but honeycrisp works too if you want more sweetness.
• 1 ripe pear, cored and diced: The softness here contrasts beautifully with the crunch of the walnuts, so don't skip it.
• 1/2 cup walnuts, roughly chopped: Toast these dry in a pan for two minutes if you want them to taste less bitter and more toasty.
• 2 tbsp pumpkin seeds: These add earthiness and protein, and they stay crunchy throughout.
• 2 tbsp sunflower seeds: Another layer of nuttiness that keeps the texture interesting.
• 2 tbsp extra-virgin olive oil: Use one you actually like tasting, because you'll taste it here.
• 1 tbsp freshly squeezed lemon juice: Fresh is non-negotiable, bottled will taste thin and tired by comparison.
• 1 tsp honey or maple syrup: This rounds out the acidity and adds a subtle warmth that ties everything together.
• 1/4 tsp ground cinnamon: The secret ingredient that makes people ask what's in this, use good cinnamon if you have it.
• Pinch of sea salt: Just enough to make everything taste like itself.
• 2 tbsp fresh mint leaves, chopped: Optional but honestly why would you skip it, mint makes this feel fancy without any effort.

Instructions

Gather your fruits and lay them out:

Before you start mixing, have everything prepped and visible so you can see how beautiful this is going to be. There's something satisfying about seeing all those colors together before the bowl comes into play.

Combine the base:

Toss the pomegranate seeds, orange segments, apple, and pear into your large bowl, being gentle so you don't bruise the softer fruit. The pomegranate seeds should stay whole and jewel-like, so treat them kindly.

Add the crunch:

Scatter the walnuts, pumpkin seeds, and sunflower seeds over the fruit, mixing just enough to distribute them evenly. This is when the salad starts to feel substantial.

Make the dressing:

Whisk the olive oil, lemon juice, honey, cinnamon, and salt in a small bowl until the honey dissolves completely. Taste it before you pour it over everything and adjust if needed, because this is your moment to get it exactly right.

Bring it together:

Drizzle the dressing over the entire salad and give it a gentle toss, making sure every element gets coated but nothing gets crushed. This should take about thirty seconds of light tossing.

Finish with mint:

Sprinkle the chopped mint on top right before serving, because it loses its brightness if it sits too long in the dressing. If you're making this ahead, hold the mint and add it fresh when you're ready to eat.

Save

My mother asked why I didn't just eat fruit salad like a normal person, and I realized this salad is actually the answer to a question I didn't know I was asking. It's not about being fancy or trying too hard, it's about taking things you already love and letting them sit together long enough to become something new.

The Magic of Pomegranate

Learning to open a pomegranate without creating a crime scene took me three tries and a YouTube video, but now I understand why people keep doing it. The patience required to extract those seeds is its own kind of meditation, and the flavor payoff justifies every minute. Once you know the water-submersion trick, you'll never fight with a pomegranate again.

Timing and Temperature

This salad is best served within an hour of assembly while everything is still at its peak of texture and freshness. If you're making it ahead, keep the fruit and nuts separate from the dressing, and toss everything together just before serving. Cold fruit straight from the fridge tastes more refreshing, so chill your ingredients beforehand if the weather is warm.

Variations and Swaps

Winter fruit changes what's available, so think of this salad as a template rather than a rulebook. I've made it with persimmons when pears weren't good, swapped kiwi for apple, and even thrown in some thinly sliced raw beets for earthiness and color. The cinnamon-honey dressing works with basically any combination of winter fruit, so build it around what looks good at your market.

• Toast your nuts and seeds in a dry pan for two minutes to deepen their flavor and add a layer of sophistication.
• Make the dressing in a jar with a lid so you can shake it instead of whisking, which means fewer dishes.
• Serve this alongside something savory like roasted chicken or a grain bowl to balance the sweetness.

Save

This salad has become my winter answer to feeling alive and well fed at the same time, and I hope it becomes yours too. Make it when you need brightness, share it with someone who needs hope, or just keep it for yourself because you deserve that.

Recipe FAQs

→ How far in advance can I prepare this?

Prepare up to 2 hours before serving and refrigerate. The dressing keeps fruits fresh while flavors meld together beautifully.

→ Can I make substitutions?

Replace pears with persimmons or apples with kiwi. Use pecans instead of walnuts. Maple syrup works perfectly for vegan versions.

→ How do I easily remove pomegranate seeds?

Score the fruit into quarters, then submerge in water while pulling apart the arils. The seeds sink while white membrane floats.

→ Will the apples brown?

The lemon juice in the dressing prevents oxidation. Toss apples immediately with dressed ingredients to maintain their fresh appearance.

→ What pairs well with this?

Serve alongside roasted chicken or grilled fish. A dry Riesling or sparkling water with citrus complements the sweet-tart flavors perfectly.