Pomegranate Walnut Winter Salad

Brighten up your seasonal table with this vibrant Pomegranate and Walnut Salad. A true celebration of winter flavors, this refreshing dish combines juicy pomegranate seeds with crisp orchard fruits and nutrient-rich seeds. Whether you are looking for a light lunch or an anti-inflammatory boost, this simple salad offers a perfect balance of natural sweetness and satisfying crunch.

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The beauty of this salad lies in the contrast between the jewel-like pomegranate seeds and the earthy walnuts. The light dressing, accented with a touch of cinnamon, enhances the fruit's natural sweetness without overpowering the fresh ingredients. It is an elegant addition to any meal that tastes as good as it looks.

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 garnish)

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 fruit mixture.

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

Step 5

Sprinkle with fresh mint leaves for garnish, if you are using them.

Step 6

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

Zusatztipps für die Zubereitung

To bring out a deeper flavor and extra crunch, consider lightly toasting the walnuts, pumpkin seeds, and sunflower seeds in a dry pan for a few minutes before adding them to the bowl. Ensure they are cooled before tossing with the fruit.

Varianten und Anpassungen

Feel free to customize this salad based on the season. You can substitute pears with ripe persimmons or swap the apple for kiwi for a different flavor profile. For a strictly vegan version, simply use maple syrup in place of honey.

Serviervorschläge

This vibrant salad pairs exceptionally well with a dry Riesling or a glass of sparkling water infused with citrus. It serves as a wonderful light meal on its own or a refreshing side dish for festive dinners.

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With its beautiful colors and wholesome ingredients, this Pomegranate and Walnut Salad is a delightful way to enjoy the best of winter produce. It’s a simple yet sophisticated dish that brings a burst of freshness to your table every time.

Frequently Asked Questions

→ Can I prepare this ahead of time?

You can prepare the ingredients and dressing separately up to 4 hours in advance. Toss everything together just before serving to maintain the fresh crunch and prevent the fruits from becoming soggy.

→ What other fruits work well in this combination?

Persimmons make an excellent seasonal addition or substitute for pears. Kiwi can replace apples for added tropical brightness. Fresh grapes or segmented blood oranges also complement the pomegranate beautifully.

→ How do I easily remove pomegranate seeds?

Score the pomegranate around the middle, then pull it apart into halves. Hold each half cut-side down over a bowl and tap firmly with a wooden spoon. The seeds will fall out while the white membrane stays intact.

→ Can I make this vegan?

Simply replace the honey in the dressing with pure maple syrup or agave nectar. All other ingredients including the olive oil, fresh fruits, nuts, and seeds are naturally plant-based.

→ What protein additions would complement these flavors?

Crumbled feta or goat cheese adds creamy contrast. Grilled chicken or chickpeas would make it more substantial. The fresh, bright flavors also pair wonderfully with poached salmon or baked tofu.