Pomegranate and Walnut Winter Salad (Printable)

Fresh winter fruit bowl with pomegranate, walnuts, and citrus. Light, crunchy, and 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 - ½ 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 - ¼ teaspoon ground cinnamon
12 - Pinch of sea salt

→ Garnish

13 - 2 tablespoons fresh mint leaves, chopped

# Step-by-Step:

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

# Expert Advice:

01 -
  • It comes together in fifteen minutes, which means you can have something elegant on the table without the stress.
  • Every bite has a different texture and flavor, so it never gets boring even though it's just fruit and nuts.
  • The colors are so stunning that it honestly looks like you spent hours in the kitchen.
02 -
  • Don't add the dressing too far in advance or the fruit will start weeping and the salad becomes soggy—mix it within thirty minutes of serving.
  • The pomegranate seeds are beautiful but they can stain, so if you're wearing something you care about, tie back your sleeves or wear an apron.
03 -
  • Lightly toast your walnuts and seeds in a dry pan right before assembling—this one small step transforms the entire depth of flavor.
  • Keep your lemon juice fresh by squeezing it just before you make the dressing, and always taste the dressing before you pour it over the salad so you can adjust the seasoning to your preference.
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