Save There is something almost meditative about seeding a pomegranate. My kitchen counter looks like a crime scene with red splatter everywhere, but I have found a rhythm. I score the skin, break it apart underwater, and watch those ruby jewels sink to the bottom while the white pith floats away. It is messy work that feels like uncovering buried treasure.
I first threw this together on a gray January afternoon when I needed something that screamed color against the winter gloom. A friend was coming over, feeling under the weather, and I wanted something bright and nourishing without being heavy. We ate it standing at the counter, and she told me it felt like eating sunshine.
Ingredients
- Pomegranate seeds: The star of the show. Take your time removing them gently. The arils should be plump and feel heavy for their size, indicating they are full of juice.
- Orange segments: Peel away all the white pith so the fruit can really shine. Supreming the orange takes a bit longer but makes every bite sweeter.
- Crisp apple and ripe pear: I like using a Honeycrisp or Pink Lady apple for that snap, and a Bartlett or Bosc pear that yields just slightly to pressure.
- Walnuts: Roughly chopped so you get uneven, satisfying chunks throughout. Toasting them first adds a depth of flavor that is worth the extra five minutes.
- Pumpkin and sunflower seeds: These little powerhouses add protein and make the salad feel substantial. They also bring a lovely nutty undertone.
- Olive oil, lemon juice, honey or maple syrup: This simple dressing lets the fruit sing while the cinnamon ties everything together with a warm hint of spice.
- Fresh mint leaves: Not required, but they add an unexpected brightness that makes the whole dish feel fresher.
Instructions
- Prepare the pomegranate:
- Cut off the crown, score the skin from top to bottom in several places, then break it open. Submerge the sections in a bowl of cold water and gently pull the seeds away from the membrane. The seeds will sink while the white pith floats.
- Prep the remaining fruits:
- Peel and segment the orange, removing any seeds or excess membrane. Core and dice the apple and pear into bite sized pieces that feel comfortable to eat with a fork.
- Combine the base:
- In a large salad bowl, add the pomegranate seeds, orange segments, diced apple, and diced pear. Toss them gently so the colors start to mingle without bruising the fruit.
- Add the crunch:
- Sprinkle in the chopped walnuts, pumpkin seeds, and sunflower seeds. Distribute them evenly so every spoonful gets a bit of texture.
- Make the dressing:
- In a small bowl, whisk together the olive oil, lemon juice, honey or maple syrup, cinnamon, and pinch of sea salt until the mixture thickens slightly and becomes opaque.
- Dress and serve:
- Drizzle the dressing over the salad and toss gently to coat. The cinnamon will make the whole kitchen smell warm and inviting. Sprinkle with fresh mint if you like, and serve right away or chill briefly.
Save This has become my go to when I need to bring something to gatherings. It is a conversation starter, with those glistening pomegranate seeds catching the light, and it somehow feels luxurious even though it is just fruit and nuts in a bowl.
Making It Your Own
While the original combination is lovely, I have found that persimmons work beautifully in place of pears when they are in season. Their honeyed sweetness plays nicely with the tart pomegranate.
The Secret to Better Texture
Toast the walnuts and seeds in a dry pan over medium heat until fragrant, just until you can smell them. Let them cool completely before adding to the salad. This small step elevates the whole dish.
Serving Suggestions
This salad works beautifully alongside a light lunch or as part of a brunch spread. It also pairs surprisingly well with soft cheeses like goat cheese or fresh mozzarella if you want to make it more substantial.
- Pair with a dry Riesling or sparkling water with a citrus wedge.
- Add crumbled feta or goat cheese for extra protein and creaminess.
- Keep it simple and let the fruit be the star of your table.
Save Every time I make this, someone asks for the recipe. It is funny how something so simple can feel so special.
Saffron Brook Recipe Q&As
- → How far in advance can I prepare this?
For optimal texture, serve within 2 hours of tossing. You can prep all ingredients separately and store them in airtight containers up to 24 hours ahead, then combine and dress just before serving.
- → Can I use different fruits?
Absolutely. Try persimmons, kiwi, or grapes instead of pear. Blood oranges add beautiful color. In summer, swap in fresh berries or stone fruits while keeping the pomegranate and walnut base.
- → How do I easily remove pomegranate seeds?
Cut the pomegranate in half, hold it seed-side down over a bowl, and tap firmly with a wooden spoon. The seeds will fall out while the white membrane stays intact. You can also cut into sections and remove seeds underwater.
- → Is this suitable for meal prep?
Best enjoyed fresh, but you can meal prep components separately. Store cut fruits, toasted nuts, and dressing in separate containers for up to 3 days. Combine when ready to eat for maximum crunch.
- → What protein pairs well with this?
Grilled chicken, halloumi, or feta cheese complement the sweet-tart flavors. For vegan protein, add quinoa, chickpeas, or hemp seeds. It also works alongside roasted vegetables or as a light starter.