Pomegranate and Walnut Salad (Printable)

A vibrant winter fruit salad combining juicy pomegranate seeds, crunchy walnuts, and nutrient-rich seeds for a refreshing boost.

# 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

# 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 fruit mixture in 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 fresh mint leaves over the salad if desired. Serve immediately or refrigerate up to 2 hours before serving.

# Expert Tips:

01 -
  • It comes together in fifteen minutes flat, no cooking required, which means you can make it while your coffee is still hot.
  • The combination of sweet fruit and bitter walnuts with that cinnamon-honey dressing tastes indulgent without feeling heavy.
  • It's naturally gluten-free and vegetarian, so it works for almost any gathering without needing separate versions.
02 -
  • Pomegranate seeds will stain everything permanently, so wear something you don't mind turning pink and work over a plate or bowl to catch the juice.
  • The dressing tastes flat if you skip the cinnamon, trust it even though it sounds like an odd addition for a salad.
03 -
  • If your pomegranate feels dried out inside, soak the whole fruit in cold water for thirty minutes before opening it, and the seeds will be plumper and juicier.
  • The dressing keeps in the fridge for three days, so make it ahead and have a reason to eat this salad for lunch all week.
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