Surprise your guests with something a bit more creative and try out this mouth-watering Walnut Pomegranate Salad for a tasty, flavourful and visually stunning addition to your festive feasts. Bursting with bright, vibrant colours and bursting with flavour and texture, this salad is sure to be a hit with everyone!
This festive season, why not switch up the traditional holiday dishes and wow your guests with something a bit more creative? This Green Olive Walnut and Pomegranate Salad is the perfect way to do just that!
Packed with bright, vibrant colours, you'll get a burst of flavour and texture in every bite. The salty olives, crunchy walnuts and sweet and tart pomegranate arils come together to create a tantalising combination that's sure to please.
For more memorable festive salads, why not try our Persian Watermelon Salad or our Radicchio Pear Salad instead?
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Let’s Be Honest!
This Green Olive Walnut and Pomegranate Salad, while not one of my personal recipes, was a must-have on our Christmas table!
It comes from The Gourmet Traveler site and really hit the spot with my family's love for pomegranates. The original recipe is from "Turquoise - a Chef's Travels in Turkey" by Greg and Lucy Malouf.
It's a delicious, easy-to-assemble starter that is sure to be a hit!
Ingredients and Substituions
- Walnuts - form the base of this salad; great alternatives would be pecans, macadamias or almonds.
- Pomegranates - who doesn't love the pop of colour and the sweet tang of these beauties? Try some cherries or cranberries instead.
- Green Olives - swap the large green pitted olives for some vibrant green Sicilian olives instead, but they are pricey.
- Parsley - swap the parsley for other soft herbs, coriander/cilantro, or dill. Mint and basil are great, but as they discolour, you will need to add them just before serving.
- Chilli and Green Onions - this salad is just as good without these.
- The Dressing - is a simple olive oil and lemon juice with some pomegranate molasses, which you can swap with some balsamic glaze or vinegar. If you are using fresh coriander, try it with some lime juice.
Consider Adding some crumbled feta cheese or creamy goat's cheese or bulk it up with some peppery arugula/rocket and double the dressing.
You Will Need
Step-by-Step Instructions
Step 1 - Roast the Walnuts
Preheat the oven to 180C.
Scatter the walnuts onto a baking tray and roast for 5-10 minutes until a deep golden brown.
Allow to cool, then roughly chop the walnuts.
PLACE RAW WALNUTS ON A TRAY
ROAST UNTIL GOLDEN
Step 2 - Remove the Pomegranate Arils
Wash the pomegranate, and roll it around first so that the pomegranate arils are easier to dislodge. Cut out the core and base, and then cut it in half.
Break each pomegranate half apart and remove the pomegranate seeds, being careful to peel off and discard all the skin.
Or cut the pomegranate in half and wack them with a spoon over a bow. This, for me, causes too much pomegranate splatter and mess.
REMOVE THE CORE, BASE THEN HALVE
BREAK POMEGRANATE APART
DISLODGE ARILS FROM MEMBRANE
THEY WILL FALL EASILY IN YOUR HAND
Step 3 - Prepare Remaining Ingredients
Rinse the green olives to get rid of some of their brininess, then chop roughly.
Rinse the chilli, remove the seeds and dice finely.
Wash the green onions and parsley, pat dry and trim. Thinly slice the onions and remove the stems and roughly chop the parsley.
DICE THE PITTED GREEN OLIVES
WASH, TRIM AND SLICE GREEN ONIONS
WASH, CUT STEMS AND CHOP PARSLEY
WASH, DESEED AND FINELY DICE CHILLI
Step 4 - Assemble Your Pomegranate Walnut Salad
Place all the prepared ingredients in a mixing bowl, season and add the olive oil, lemon juice and pomegranate molasses.
Mix until well combined, taste and adjust the seasonings according to your liking.
Arrange in a serving bowl, and keep chilled in the fridge until ready to serve. This salad benefits if you let it sit for 10-15 minutes before serving to allow the flavours to meld together.
ADD ALL THE INGREDIENTS TO A BOWL
SEASON AND MIX WELL TO COMBINE
Tips and Questions
How to Choose Pomegranates
When selecting pomegranates, opt for ones that are firm to the touch and heavy for their size. Avoid any with visible cracks or bruises. The colour of the rind (which can range from bright pink to red to brick) is an indication of variety, not ripeness. To ensure that you get a juicy pomegranate, pick the biggest ones you can find.
Are pomegranates good for you?
Absolutely, they are full of antioxidants and immune-boosting Vitamin C, as well as having powerful anti-inflammatory properties.
Can pomegranate walnut salad be made ahead?
Yes, this is one of those wonderful salads that tastes better the longer you leave it.
Make it the day before and keep it in an airtight container in the fridge. On the day, give it a good mix-through before serving.
If you leave out the parsley, onions and chilli, it can be made a week in advance.
Dietary Information
More Pomegranate Salad Recipes to Try
Recipe Card
Ingredients
- 1 cup walnuts roasted (approximately 100 grams / 3.53 ounces)
- 1 cup pomegranate arils (approximately 1 pomegranate)
- ½ cup green olives, chopped (approximately 100 grams / 3.53 ounces)
- ¼ cup pistachios, chopped (approximately 50 grams / 1.77 ounces)
- ¼ cup parsley, chopped
- 2 green onions or shallots
- 1 small chilli
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon pomegranate molasses
- Sea salt and cracked black pepper
Instructions
- Preheat the oven to 180°C / 356°F.
- Scatter the walnuts onto a baking tray and roast for 5-10 minutes until a deep golden brown.
- Allow to cool, then roughly chop the walnuts.
- Wash the pomegranate, and roll it around first so that the pomegranate arils are easier to dislodge. Cut out the core and base, and then cut it in half.
- Break each pomegranate half apart and remove the pomegranate seeds, being careful to peel off and discard all the skin.
- Or cut the pomegranate in half and wack them with a spoon over a bow. This, for me, causes too much pomegranate splatter and mess.
- Rinse the green olives to get rid of some of their brininess, then chop roughly.
- Rinse the chilli, remove the seeds and dice finely.
- Wash the green onions and parsley, pat dry and trim. Thinly slice the onions and remove the stems and roughly chop the parsley.
- Place all the prepared ingredients in a mixing bowl, season and add the olive oil, lemon juice and pomegranate molasses.
- Mix until well combined, taste and adjust the seasonings according to your liking.
- Arrange in a serving bowl, and keep chilled in the fridge until ready to serve. This salad benefits if you let it sit for 10-15 minutes before serving to allow the flavours to meld together.
