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Walnut pomegranate salad on a white plate with a parsley sprig on the side sitting on a blue and white patterned tea towel.
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5 from 1 vote

Walnut Pomegranate Salad

This Walnut Pomegranate Salad is not only stunningly beautiful, but wonderfully flavourful! Its vibrant colours and delicious flavours will impress guests.
Prep Time10 minutes
Cook Time15 minutes
Course: Salad
Cuisine: Middle Eastern
Keyword: festive salad, green olive salad, pomegranate salad
Difficulty: Easy
Diet: dairy free, Gluten free, Vegan, Vegetarian,
Servings: 4 small serves
Calories: 413kcal

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

Step 1- Prep Walnuts and Pomegranate

  • 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.

Step 2- Prep 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.

Step 3 - Assemble 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.

Video

Nutrition

Calories: 413kcal | Carbohydrates: 19g | Protein: 7g | Fat: 37g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 16g | Sodium: 394mg | Potassium: 353mg | Fiber: 5g | Sugar: 10g | Vitamin A: 136IU | Vitamin C: 8mg | Calcium: 56mg | Iron: 2mg