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.

Walnut Pomegranate Salad

Description

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.

Ingredients

Scale

1 cup spring onions (green onions), sliced
2 cups cooked white or brown rice
400g/ 14 oz can brown lentils, rinsed
1/2 cup roughly chopped coriander (cilantro)
1 cup roughly chopped mint leaves
1/2 cup crumbled feta cheese*
1/2 cup pomegranate seeds
1/2 cup raw walnuts
1 tablespoon maple syrup

Tahini dressing:

2 tablespoons tahini
1/3 cup white wine vinegar
1 tablespoon maple syrup
2 teaspoons Dijon mustard
Salt + pepper, to taste

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Instructions

Cook the rice according to package instructions or use pre-cooked rice for convenience.
Preheat a dry skillet over medium-high heat. Add the walnuts, maple syrup, and salt. Cook, stirring frequently, until the syrup is caramelized, and the nuts are toasted, about 3 minutes. Let them cool.
In a bowl or jar, whisk together the tahini, vinegar, mustard, maple syrup, salt, and pepper until creamy.
Add everything to a large salad bowl along with half of the walnuts. Pour the dressing over and toss well to combine.
Arrange the salad in a serving bowl and top with the remaining walnuts. Enjoy!

Notes

Store: leftover salad in the refrigerator for up to 3 days in an airtight container. Note: the candied walnuts will lose their crunch.

Vegan: Use dairy-free feta to make vegan.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Method: Stovetop + by hand
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 273 calories
Fat: 11.8g
Saturated Fat: 1g
Carbohydrates: 31.7g
Fiber: 2.5g
Protein: 9.9g