Save The dead of winter always has me craving something that actually tastes alive, you know what I mean? I stumbled onto this combination during a particularly gray February when my body was practically screaming for anything that wasn't root vegetables or heavy stews. The first time I brought this salad to a dinner party, my friend Sarah actually paused mid-conversation, took another bite, and asked what on earth I'd done to make fruit taste this exciting. That moment sold me forever on the magic of pomegranates and walnuts together.
Last holiday season, I made this for my family's Christmas Eve gathering, and it was the first bowl to completely disappear, which honestly shocked me considering we had three types of cookies on the table. My dad, who normally treats salad with suspicion, went back for thirds and then asked for the recipe. There's something about the bright jewels of pomegranate against the green mint that makes people happy before they even take a bite.
Ingredients
- 1 large pomegranate, seeds only: The absolute star of this salad, and the arils are worth every second of the messy seed extraction process
- 1 large orange, peeled and segmented: Use a sharp knife to cut away all the white pith so you're left with pure juicy segments
- 1 crisp apple, cored and diced: Honeycrisp or Fuji will give you that perfect sweet-tart crunch that holds up beautifully
- 1 ripe pear, cored and diced: Choose one that gives slightly to pressure but isn't mushy, as it needs to maintain its shape
- 1/2 cup walnuts, roughly chopped: These bring such a wonderful earthy balance to all that sweet fruit
- 2 tbsp pumpkin seeds: Add an extra layer of crunch and a subtle nutty flavor
- 2 tbsp sunflower seeds: These little seeds create such a satisfying texture throughout every bite
- 2 tbsp extra-virgin olive oil: Use the good stuff here since it's a simple dressing that really shines
- 1 tbsp freshly squeezed lemon juice: Brightens everything and keeps those apples from browning too quickly
- 1 tsp honey or maple syrup: Just enough to bridge the gap between the tart and earthy elements
- 1/4 tsp ground cinnamon: The secret ingredient that makes this taste like winter in a bowl
- Pinch of sea salt: Essential for waking up all the flavors and making the fruit taste more vibrant
- 2 tbsp fresh mint leaves, chopped: Optional but highly recommended for that burst of freshness
Instructions
- Prep all your beautiful fruit:
- Seed that pomegranate using your favorite method, then peel and segment the orange while trying to resist eating all the pieces as you work. Dice both the apple and pear into bite-sized pieces that feel substantial enough to stand up to the nuts.
- Build your colorful base:
- In a large salad bowl, gently combine the pomegranate seeds, orange segments, diced apple, and diced pear. Take a moment to appreciate how gorgeous this looks already, all ruby red and golden together.
- Add all that wonderful crunch:
- Toss in the chopped walnuts, pumpkin seeds, and sunflower seeds, distributing them evenly so every bite gets some texture. The mixture should look absolutely abundant and inviting now.
- Whisk up the magic dressing:
- In a small bowl, combine the olive oil, lemon juice, honey or maple syrup, ground cinnamon, and sea salt. Whisk until the mixture emulsifies slightly and you can smell the warm cinnamon coming through.
- Bring everything together:
- Drizzle the dressing over your fruit and nut mixture, then gently toss with a light hand to coat everything without crushing those delicate pear pieces. The fruit should glisten beautifully under the lights.
- Finish with fresh brightness:
- Sprinkle the chopped mint leaves over the top right before serving. Serve immediately while everything is still crisp and vibrant, or refrigerate for up to two hours if you need to prep ahead.
Save This recipe has become my go-to when I need to bring something to gatherings because it never fails to spark conversations. People are always surprised by how satisfying a fruit salad can feel, and I love watching eyes light up at that first perfect bite of sweet, tart, and crunchy all at once.
Making It Your Own
One of the things I adore most about this salad is how forgiving and adaptable it is. During late autumn, I've swapped in persimmons for the pears, and in spring I'll add sliced strawberries when they're at their peak. The formula of juicy fruit, crunchy nuts, and that warm spiced dressing works with practically whatever the seasons give you.
Serving Suggestions
While this shines as part of a holiday spread, I've also served it alongside breakfast frittatas for brunch and even as a light dessert with a dollop of Greek yogurt. The anti-inflammatory ingredients make it perfect after heavy meals when you want something that feels nourishing but still special. Sometimes I'll add crumbled goat cheese if I want to make it more substantial.
Meal Prep Wisdom
If you're planning ahead, chop all the fruits and toast the nuts separately, then keep them in different containers until you're ready to assemble. The dressing can be made up to three days in advance and stored in a jar in the refrigerator. Just give it a good shake before using.
- Wait to add the mint until right before serving or it will wilt and look sad
- If taking this to a potluck, pack the dressing separately and toss it there
- The flavors actually improve after about 30 minutes in the refrigerator, so don't stress about perfect timing
Save There's something profoundly satisfying about eating a bowl full of colors this vibrant in the middle of winter. I hope this brightens your table as much as it has mine.
Recipe FAQ
- → How do I easily remove pomegranate seeds?
Score the pomegranate around the middle, then pull it apart into sections. Submerge in a bowl of water and gently push seeds out from the white membrane. The seeds will sink while membrane floats, making separation simple.
- → Can I prepare this ahead of time?
Prepare dressing and chop fruits up to 4 hours ahead. Store separately in the refrigerator. Toss everything together just before serving to maintain texture and prevent sogginess. The salad stays fresh for up to 2 hours after dressing.
- → What other fruits work well in this salad?
Persimmons, kiwi, pomegranate, or grapes make excellent additions or substitutions. Figs offer a rich sweetness while pears provide soft contrast. Adjust fruit combinations based on seasonal availability for variety.
- → How do I toast walnuts and seeds properly?
Spread walnuts and seeds in a single layer on a baking sheet. Toast at 350°F (175°C) for 5-8 minutes, stirring halfway through. Watch closely as they can burn quickly. Let cool completely before adding to the salad.
- → Is this salad suitable for meal prep?
Store components separately in airtight containers for up to 3 days. Keep dressing in a small jar and fruits in sealed containers. Combine individual portions just before eating for the best texture and flavor experience.
- → Can I make this vegan?
Simply substitute honey with maple syrup or agave nectar in the dressing. All other ingredients are naturally plant-based, making this an easy vegan-friendly option without compromising taste or texture.