Description
A vibrant and refreshing salad featuring pomegranate seeds, fresh herbs, and a tangy dressing, perfect for holiday gatherings.
Ingredients
Scale
- 2 cups pomegranate seeds (arils)
- 1 cup fresh parsley leaves, finely chopped
- ½ cup fresh dill, chopped
- ½ cup walnuts (halves or roughly chopped)
- Optional: 2 tbsp fresh mint, chopped
- 3 tbsp extra-virgin olive oil
- 1 tbsp pomegranate molasses (or balsamic glaze)
- 1 tbsp lemon juice
- 1 tbsp honey or maple syrup
- Salt & pepper to taste
Instructions
- Prep the Ingredients: Remove seeds from 2–3 fresh pomegranates or use ready arils. Roughly chop parsley and dill (keep it leafy, not minced). Lightly toast walnuts in a dry pan for 3–4 minutes for extra flavor.
- Make the Dressing: Whisk together olive oil, pomegranate molasses, lemon juice, honey, salt, and pepper until glossy and emulsified.
- Assemble the Salad: In a large bowl, combine pomegranate seeds, parsley, dill, and walnuts. Pour dressing over and toss gently to coat. Transfer to a clear glass bowl for the most festive presentation. Garnish with extra walnuts and herbs on top.
Notes
- For a vegan option, substitute honey with maple syrup.
- Feel free to add other nuts or seeds for extra crunch.
- This salad can be made ahead of time; just add the dressing right before serving to keep it fresh.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg