Pomegranate and Walnut Salad (Print Version)

Vibrant winter fruit bowl with pomegranate, walnuts, and citrus dressing for a refreshing anti-inflammatory boost.

# 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

# How-To Steps:

01 - In a large salad bowl, combine the pomegranate seeds, orange segments, diced apple, and diced pear. Add the chopped walnuts, pumpkin seeds, and sunflower seeds to the bowl.
02 - In a small bowl, whisk together the olive oil, lemon juice, honey or maple syrup, ground cinnamon, and sea salt until well combined.
03 - Drizzle the dressing over the fruit and nut mixture. Gently toss to coat all ingredients evenly.
04 - Sprinkle with fresh mint leaves if desired. Serve immediately or refrigerate for up to 2 hours before serving to enhance flavors.

# Expert Suggestions:

01 -
  • The texture contrast between crispy walnuts and juicy pomegranate seeds keeps your palate genuinely engaged with every bite.
  • It comes together in fifteen minutes, which means you can serve something this vibrant even on nights when you're running behind.
  • The cinnamon in the dressing does something quiet but important—it makes the fruit taste more like itself, not like you're trying too hard.
02 -
  • Don't dress the salad more than a few hours ahead or the walnuts will get soggy—keep the dressing separate if you're prepping in advance.
  • Toasting the walnuts and seeds first transforms them from background players into the real story. Even three minutes in a dry pan makes a difference you'll actually taste.
03 -
  • Keep your pomegranate in the refrigerator—it'll stay fresh longer, and the seeds are easier to extract when cold.
  • If you're short on time, buy pre-seeded pomegranate if it means you'll actually make this instead of defaulting to something less interesting.
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