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Festive Pomegranate Walnut Salad Recipe

  • Author: Isabella
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This Festive Pomegranate Walnut Salad is a vibrant and healthy mix of fresh spring greens, sweet persimmons, crunchy walnuts, juicy pomegranate seeds, and creamy feta cheese. Tossed with a tangy honey mustard dressing, it’s perfect for celebrations or as a refreshing everyday meal.


Ingredients

Scale

Salad Ingredients

  • 10 ounces spring mix salad greens
  • 2 persimmons, peeled and chopped into ½ inch pieces
  • ⅔ cup walnuts, chopped
  • 1 cup pomegranate seeds
  • ½ cup feta cheese, crumbled

Honey Mustard Salad Dressing

  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • ¼ teaspoon salt (or more to taste)
  • ¼ teaspoon ground black pepper

Instructions

  1. Prepare the Salad Ingredients. Rinse the spring mix greens thoroughly and pat them dry. Peel the persimmons, then chop them into ½ inch pieces. Chop the walnuts if not already done and remove seeds from the pomegranate.
  2. Make the Honey Mustard Dressing. In a small bowl or jar, whisk together the honey, Dijon mustard, olive oil, apple cider vinegar, lemon juice, salt, and black pepper until smooth and emulsified.
  3. Assemble the Salad. In a large salad bowl, combine the spring mix greens, chopped persimmons, walnuts, and pomegranate seeds. Drizzle the honey mustard dressing over the salad.
  4. Toss the Salad. Gently toss all the ingredients together until the salad is evenly coated with the dressing.
  5. Add the Feta Cheese. Sprinkle the crumbled feta cheese over the tossed salad just before serving to preserve its texture and flavor.

Notes

  • For added texture, you can toast the walnuts lightly in a dry skillet before adding them to the salad.
  • Adjust the sweetness of the dressing by varying the amount of honey to your taste preference.
  • This salad is best served fresh to maintain the crispness of the greens and fresh fruits.
  • You can substitute persimmons with apples or pears if out of season.
  • Use a wine vinegar or balsamic vinegar as an alternative to apple cider vinegar for a different flavor.

Keywords: Festive salad, Pomegranate salad, Walnut salad, Persimmon salad, Honey mustard dressing, Healthy salad