Pomegranate and Walnut Salad (Printable)

Vibrant winter fruit salad with pomegranate seeds, walnuts, orange, apple, pear, and honey-cinnamon dressing. Ready in 15 minutes.

# 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 & Seeds

05 - 1/2 cup walnuts, roughly chopped
06 - 2 tbsp pumpkin seeds
07 - 2 tbsp sunflower seeds

→ Dressing

08 - 2 tbsp extra-virgin olive oil
09 - 1 tbsp freshly squeezed lemon juice
10 - 1 tsp honey or maple syrup
11 - 1/4 tsp ground cinnamon
12 - Pinch of sea salt

→ Garnish

13 - 2 tbsp fresh mint leaves, chopped

# Directions:

01 - Place pomegranate seeds, orange segments, diced apple, and diced pear in a large salad bowl.
02 - Add chopped walnuts, pumpkin seeds, and sunflower seeds to the fruit mixture.
03 - Whisk together olive oil, lemon juice, honey or maple syrup, ground cinnamon, and sea salt in a small bowl until fully emulsified.
04 - Drizzle dressing over fruit and nut mixture. Gently toss to coat all ingredients evenly without crushing delicate fruits.
05 - Sprinkle chopped fresh mint leaves on top. Serve immediately or refrigerate up to 2 hours to allow flavors to meld.

# Expert Tips:

01 -
  • The sweet-tart crunch wakes up your tastebuds when winter has made everything taste like cardboard
  • You'll feel virtuous eating something this gorgeous that also happens to be packed with anti-inflammatory goodness
02 -
  • Toast your walnuts and seeds in a dry pan for 3 minutes first, and the whole salad transforms from good to can't-stop-eating-it
  • This salad waits well for a couple hours in the fridge, but add the mint just before serving so it doesn't wilt
03 -
  • Buy an extra pomegranate, you'll want more seeds than you think for that perfect fruit-to-crunch ratio
  • Use a vegetable peeler on your orange instead of a knife for cleaner segments with less bitter pith
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