Pomegranate and Walnut Salad (Print version)

Vibrant winter salad with pomegranate seeds, walnuts, and fresh fruits in a light citrus dressing.

# 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 and 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 the pomegranate seeds, orange segments, diced apple, and diced pear.
02 - Add the chopped walnuts, pumpkin seeds, and sunflower seeds to the bowl.
03 - In a small mixing bowl, whisk together the 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. 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 flavors.

# Expert Advice:

01 -
  • It comes together in 15 minutes, which means you can serve something this vibrant even on your most chaotic days.
  • The combination of textures and flavors actually makes you slow down and taste each bite instead of rushing through lunch.
  • Your body genuinely feels better after eating it, thanks to all those antioxidants and healthy fats working quietly in your favor.
02 -
  • If you prepare this more than two hours ahead, the apple will oxidize brown and the walnuts will soften—so assemble it close to when you'll eat it unless you're okay with those changes.
  • The magic happens when you don't over-toss; gentle is the operative word, and restraint keeps this looking and tasting its best.
03 -
  • If your pomegranate is stubborn to open, score it shallowly with a knife first, then soak it in water for a few minutes—the seeds practically fall out and water prevents them from staining your hands and counter.
  • Make the dressing vinaigrette-style by scaling it up and storing extras in a jar; it keeps for a week and transforms other salads, grains, and roasted vegetables with effortless grace.
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