Pomegranate Walnut Salad

Embrace the vibrant flavors of the season with this Pomegranate and Walnut Salad. A delightful combination of juicy pomegranate seeds, crunchy walnuts, and nutrient-rich seeds, this dish offers a refreshing and anti-inflammatory boost that is as healthy as it is beautiful to serve.

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This salad is the perfect light lunch or a sophisticated side dish. By blending crisp apples and pears with a warm cinnamon-lemon dressing, it balances sweetness and tanginess in every bite.

Ingredients

• Fruits: 1 large pomegranate (seeds only), 1 large orange (peeled and segmented), 1 crisp apple (cored and diced), 1 ripe pear (cored and diced)
• Nuts & Seeds: 1/2 cup walnuts (roughly chopped), 2 tbsp pumpkin seeds, 2 tbsp sunflower seeds
• Dressing: 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
• Garnish: 2 tbsp fresh mint leaves (optional)

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 an extra layer of crunch and flavor, try lightly toasting the walnuts, pumpkin seeds, and sunflower seeds in a dry pan for a few minutes before adding them to the bowl. This simple step enhances the nutty aroma of the salad.

Varianten und Anpassungen

You can easily adapt this recipe based on seasonal availability. Substitute the pears with ripe persimmons or swap the apples for kiwi for a different flavor profile. For a vegan version, simply replace the honey with maple syrup in the dressing.

Serviervorschläge

This salad pairs beautifully with a glass of dry Riesling for a sophisticated meal, or a sparkling water with a splash of citrus for a lighter touch. It is best served chilled to maintain the crispness of the fruit.

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Whether you are hosting a festive party or looking for a healthy winter snack, this Pomegranate and Walnut Salad is sure to impress. Enjoy the perfect balance of juicy, crunchy, and refreshing flavors in every spoonful.

Recipe FAQs

→ How long can this salad be stored?

Best served immediately within 2 hours of preparation. The dressing can be made separately and added just before serving to maintain crisp texture.

→ Can I make this ahead for meal prep?

Prepare fruits and nuts separately in advance. Store in airtight containers and combine with dressing just before eating for optimal freshness.

→ What other fruits work well in this combination?

Persimmons, kiwi, or grapes make excellent substitutions. Seasonal winter fruits like blood oranges or mandarins also complement the pomegranate beautifully.

→ Is this suitable for vegan diets?

Simply replace the honey with maple syrup to make this completely plant-based. All other ingredients are naturally vegan-friendly.

→ What protein can I add to make it more filling?

Feta cheese, grilled chicken, or chickpeas pair wonderfully. For a plant-based protein boost, add quinoa or hemp seeds.

→ Should I toast the walnuts and seeds?

Light toasting enhances crunch and brings out nutty flavors. Heat in a dry pan over medium heat for 3-5 minutes until fragrant, watching carefully to prevent burning.