Pomegranate and Walnut Salad

Brighten up your table with this vibrant Pomegranate and Walnut Salad, a refreshing winter dish that combines juicy fruit with the satisfying crunch of nuts and seeds. This easy-to-make salad is not only colorful but also packed with nutrient-rich ingredients for a healthy, anti-inflammatory boost.

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This salad is perfect for a light lunch or as a festive side dish during the winter months. With no cooking required, it is a simple way to bring fresh, seasonal produce into your daily meals.

Ingredients

• 1 large pomegranate, seeds only
• 1 large orange, peeled and segmented
• 1 crisp apple, cored and diced
• 1 ripe pear, cored and diced
• 1/2 cup walnuts, roughly chopped
• 2 tbsp pumpkin seeds
• 2 tbsp sunflower seeds
• 2 tbsp extra-virgin olive oil
• 1 tbsp freshly squeezed lemon juice
• 1 tsp honey or maple syrup
• 1/4 tsp ground cinnamon
• Pinch of sea salt
• 2 tbsp fresh mint leaves, chopped (optional)

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Instructions

Step 1

In a large salad bowl, combine the pomegranate seeds, orange segments, diced apple, and diced pear.

Step 2

Add the chopped walnuts, pumpkin seeds, and sunflower seeds to the bowl.

Step 3

In a small bowl, whisk together the olive oil, lemon juice, honey or maple syrup, ground cinnamon, and sea salt until well combined.

Step 4

Drizzle the dressing over the fruit and nut mixture. Gently toss to coat all ingredients evenly.

Step 5

Sprinkle with fresh mint leaves for garnish, if desired.

Step 6

Serve immediately or refrigerate for up to 2 hours before serving for enhanced flavors.

Zusatztipps für die Zubereitung

For the best flavor experience, allow the salad to refrigerate for up to 2 hours. This resting time helps the juices from the pomegranate and orange meld with the warm notes of cinnamon and lemon.

Varianten und Anpassungen

Customize this salad by substituting the pears with persimmons or the apples with sliced kiwi. To make the recipe strictly vegan, ensure you use maple syrup as the sweetener in the dressing.

Serviervorschläge

This light fruit salad pairs exceptionally well with a glass of dry Riesling or a sparkling mineral water served with a citrus wedge.

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Whether served as a healthy breakfast topper or a light midday snack, this pomegranate and walnut salad is a delicious way to enjoy the best of winter's bounty.

Blend smoothies, sauces, and shakes quickly for easy breakfasts, snacks, and meal prep.

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Recipe FAQs

→ How long can I store this salad?

Best enjoyed immediately, though it keeps well refrigerated for up to 2 hours. The dressing prevents fruits from oxidizing too quickly.

→ Can I prepare components ahead?

Absolutely. Seed the pomegranate and chop nuts up to a day in advance. Keep dressing separate until ready to serve.

→ What other fruits work well?

Persimmons, kiwi, or grapes make excellent additions. The base combination adapts easily to seasonal availability.

→ Is this suitable for meal prep?

Ingredients can be prepped separately and combined when eating. Avoid storing dressed salad beyond a few hours.

→ How do I easily seed a pomegranate?

Cut in half, hold cut side down over a bowl, and tap firmly with a wooden spoon. Seeds release effortlessly into your container.

→ Can I make this vegan?

Simply swap honey for maple syrup. All other ingredients naturally align with plant-based preferences.