Save to Pinterest The first time I brought this salad to a winter potluck, my friend Sarah actually stopped mid conversation to ask what was in it. Something about the way the tart pomegranate played with sweet pear and those earthy walnuts made the whole room pause. I'd thrown it together on a whim after grabbing whatever looked good at the farmers market that morning. Now it's become my go to when I want something that feels like eating sunshine on a gray February day.
Last December my sister was recovering from surgery and couldn't eat anything heavy. I brought over a huge bowl of this salad and she ended up eating it for breakfast the next morning too. Something about how fresh and bright it tastes makes you feel nourished from the inside out.
Ingredients
- 1 large pomegranate: The seeds are the star of the show and worth the effort to extract
- 1 large orange: Peel and segment carefully so each piece holds its shape
- 1 crisp apple: I like Honeycrisp or Fuji for their sweet tart balance
- 1 ripe pear: Should give slightly to gentle pressure but still feel firm
- 1/2 cup walnuts: Roughly chopping them gives you satisfying crunch in every bite
- 2 tbsp pumpkin seeds: These add a lovely subtle nuttiness that complements the walnuts
- 2 tbsp sunflower seeds: Their mild flavor lets the fruit shine while adding protein
- 2 tbsp extra virgin olive oil: Use your best quality oil here since it ties everything together
- 1 tbsp freshly squeezed lemon juice: Brightens all the flavors and prevents fruit from oxidizing
- 1 tsp honey or maple syrup: Just enough to bridge the gap between tart and sweet
- 1/4 tsp ground cinnamon: Adds warmth that makes this feel like a winter salad
- Pinch of sea salt: Enhances all the flavors and balances the sweetness
- 2 tbsp fresh mint leaves: Optional but adds a beautiful fresh finish
Instructions
- Prep your beautiful fruits:
- Seed the pomegranate into a large bowl then add orange segments diced apple and pear
- Add all that wonderful crunch:
- Sprinkle in the chopped walnuts pumpkin seeds and sunflower seeds
- Whisk up the magic dressing:
- Combine olive oil lemon juice honey cinnamon and salt in a small bowl until silky smooth
- Bring it all together:
- Drizzle the dressing over everything then toss gently to coat without bruising the fruit
- Finish with flair:
- Sprinkle fresh mint on top and serve right away or let it chill for two hours
Save to Pinterest This has become my unofficial welcome home dish. When my neighbor returned from a month long trip I left a container on her porch and she texted me saying it was exactly what she didn't know she needed.
Make It Your Own
I've discovered that swapping persimmons for pears in late fall creates this incredible depth of flavor. The bright red-orange hue of persimmons against ruby pomegranate seeds might be the prettiest thing I've ever put in a bowl.
The Art of Pomegranate Prep
After years of making a mess I finally learned the trick: cut the pomegranate in half then hold each half cut side down in your palm over a bowl. Whack the back with a wooden spoon and watch the seeds rain down like edible jewels.
Perfect Pairings
This salad has become my secret weapon for impromptu gatherings. It pairs beautifully with a crisp dry Riesling or even sparkling water with a twist of citrus.
- Try it alongside roasted chicken or grilled fish for a light dinner
- Add crumbled feta or goat cheese if you want extra creaminess
- Double the recipe because it disappears faster than you'd expect
Save to Pinterest Every time I make this salad I'm reminded that the simplest combinations often end up being the most memorable. Hope it brings as much brightness to your table as it has to mine.
Recipe Questions & Answers
- → How long can this be stored?
Best served immediately, but can be refrigerated for up to 2 hours before serving. The fruits may release some moisture over time, so add the dressing right before serving for optimal texture.
- → Can I make this ahead?
Prepare the fruits and nuts separately in advance. Whisk the dressing just before serving and toss everything together to maintain the crisp texture of the ingredients.
- → What other fruits work well?
Persimmons, kiwi, or grapes make excellent substitutes or additions. The key is choosing fruits that hold their shape well when mixed with nuts and seeds.
- → How do I seed a pomegranate easily?
Cut the pomegranate in half, 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 use different nuts?
Pecans, almonds, or hazelnuts work beautifully as alternatives. Toasting them lightly before adding enhances their natural flavor and adds extra crunch to the dish.