Classic Pomegranate & Walnut Salad
A refreshing and vibrant salad featuring the sweet and tangy burst of pomegranate arils, crunchy walnuts, and fresh mixed greens, all brought together with a simple, balanced vinaigrette.
Equipment
- Large bowl
- Wooden spoon or spatula
- Dry skillet
- Salad spinner
- Small bowl or jar
- Whisk
Ingredients
Salad
- 1 large pomegranate
- 5 oz mixed greens (arugula, spinach, spring mix, or a combination)
- 1/2 cup walnuts
Dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt to taste
- Freshly ground black pepper to taste
Instructions
Preparation
- Score the pomegranate around its equator, then gently pull the halves apart. Hold a half cut-side down over a bowl and tap the skin to release arils, repeating with the other half and removing any white membrane.
- Spread walnuts on a dry skillet over medium heat and toast for 3-5 minutes until fragrant, shaking occasionally. Let them cool completely.
- Wash and thoroughly dry the mixed greens, preferably using a salad spinner, to ensure the dressing adheres well.
Assembly
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined and emulsified.
- In a large salad bowl, gently combine the mixed greens, pomegranate arils, and toasted walnuts.
- Just before serving, pour the dressing over the salad and toss gently to coat all ingredients evenly. Serve immediately.
Notes
For extra flavor, you can lightly candy the walnuts before adding them to the salad. This salad is best served fresh to maintain the crispness of the greens and crunch of the walnuts.