Walnut Pomegranate Salad

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This candied walnut pomegranate salad is made with lentils, rice, feta, and a luscious tahini dressing. It’s easy to make, filling, and vegan-friendly.

Pomegranate and walnut salad in a bowl with serving spoons.

If you're in need of a crowd-pleasing holiday side dish, look no further than this vibrant walnut pomegranate salad. Filled with delicious sweet flavours, lentils, feta, rice, and herbs are gently tossed in a tahini dressing and topped with candied walnuts and pomegranate seeds for the ultimate touch.

The remarkable thing about rice salads is that they absorb more flavour the longer they sit during a stint in the fridge, making it an ideal candidate for preparing in advance. I love bringing this salad to BBQs, picnics, or any festive event. Its versatile nature allows it to complement a variety of roasted meats or seafood dishes seamlessly.

Pomegranate and walnut salad in a blue bowl with a fork.

Ingredients you’ll need

You only need 11 ingredients to make this pomegranate walnut salad recipe.

Rice: I used regular long-grain white rice, but basmati, brown rice, or wild rice would be great too. Use precooked to save time!
Feta cheese: Go for firm, crumbly feta cheese here.
Spring onions (scallions): They bring mild sweetness and depth of flavour. You can substitute them with chives or shallots.
Lentils: Add 1 can of brown lentils to boost protein in this salad!
Walnuts: Candied walnuts add a divine sweet, caramel-like, creamy nutty flavour that pairs well with the pomegranate.
Pomegranate: I used the seeds from half of a regular-sized pomegranate, but you can also use pre-seeded pomegranate to make this salad come together really fast! Aim for ½ a cup of seeds.
Herbs: Fresh mint and coriander (cilantro) add a delicious fresh flavour. Use parsley if you don't like coriander.
White wine vinegar: Adds a lovely subtle sweet acidity to this recipe and tastes SO good with the herbs and rice.
Maple syrup: To make the candied walnuts and to sweeten the dressing.
Tahini: It has a nutty flavour and an incredibly creamy texture, which makes it the perfect addition to the vinegar dressing!
Dijon mustard: Brings essential balance and depth of flavour to the dressing.

Complete list of ingredients and amounts is located on the recipe card below.

How to make pomegranate and walnut salad

Cook the rice: Cook the rice according to package instructions or use pre-cooked rice for convenience.

Make the candied walnuts: Preheat a dry skillet over medium-high heat. Add the walnuts, maple syrup, and salt. Cook, stirring frequently, until the syrup is caramelized and nuts are toasted, about 3 minutes. Let it cool.

Make the tahini dressing: In a bowl or jar, whisk the tahini, vinegar, mustard, maple syrup, salt, and pepper until creamy.

Prepare the produce: Thinly slice the spring onions and roughly chop the mint leaves. Crumble the feta and rinse the lentils.

Combine the salad: Add everything to a large salad bowl along with half of the walnuts. Pour over the dressing and toss well to combine.

Serve: Arrange the salad in a serving bowl and top with the remaining walnuts. Enjoy!

Variations and substitutions

Instead of mint: You could try this with a base of arugula (rocket), baby spinach, or a spring mix.
Different cheese: You could try goat cheese; it also tends to pair well with walnuts.
Protein: If you're not vegetarian, I recommend serving the salad with chicken, grilled salmon, or even two boiled eggs for extra protein.
Fruit: Feel free to swap the pomegranate seeds for dried cranberries, finely chopped Medjool dates, or finely diced apple for sweetness.
Grains: Instead of rice, feel free to use quinoa, barley, or farro.
Nut-free: Swap the nuts for candied pumpkin seeds or sunflower seeds.

Can This Salad Be Made In Advance?

You can totally prepare some of the ingredients in advance, then assemble the salad just before serving. Once day prior to serving you can precook the rice, make the tahini dressing and remove the pomegranate seeds from the fruit. Simply store everything in airtight containers in the fridge and throw together when you’re ready to serve the salad!

Storing leftovers

Keep any remaining pomegranate walnut salad in the refrigerator for up to 3 days in an airtight container. Note that the candied walnuts will lose their crunch.

Recipe FAQ

How do I choose ripe pomegranates for the salad?

Look for pomegranates that are heavy for their size, indicating juiciness. The skin should be firm, smooth, and vibrant in colour, with no blemishes or soft spots. Check for a slight give when gently squeezed, which suggests ripeness. Also, the crown (the blossom end) should be free from cracks or leaks.

What is the most efficient way to cut a pomegranate?

Cut the pomegranate in half and hold each half over a bowl, cut side down. Tap the back with a wooden spoon, and the seeds will fall out. Alternatively, you can submerge the halves in a bowl of water and gently pry the seeds out with your fingers.

Can I customise the salad with additional ingredients?

Absolutely! Feel free to add ingredients like avocado, grilled chicken, or quinoa instead of rice for extra protein and flavour.

Salad in bowl with serving spoons on the side.

More fruity salad recipes

Kale & Pomegranate Salad

Cucumber Peach Salad

Strawberry Goat Cheese Salad

Chicken & Pomegranate Salad

If you try this walnut and pomegranate salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.