Orange and Pomegranate Salad with Toasted Walnuts

If you’re a fan pomegranate seeds, you’ll love this simple orange and pomegranate salad. Embellished with lots of toasted and walnut seeds and greens (arugula, spinach, or mixed baby greens), it’s all pulled together with a citrusy dressing.

Pomegranate seeds, or arils, are packed with juicy goodness and are a gorgeous embellishment for sweet and savory dishes.

There are lots of ways to enjoy pomegranate. Eat the seeds out of hand as a snack; use as garnish for desserts and salads (or feature them prominently, as in this recipe); sprinkle on hot or cold cereals oatmeal and other hot cereals.

What goes with orange and pomegranate salad: Honestly, this salad goes with just about any kind of fall meal (when pomegranate is in its true season). Consider it as a lovely side salad to serve with curries, casseroles, and pasta dishes.

Get expert tips on prepping in How to Open a Pomegranate: The Easiest, Least Messy Way (Christina’s Cucina).

Explore more …

• A Guide to Pomegranate, with Tips, Ideas & 30+ Recipes
• Simple Pomegranate Rice Pilaf
• Roasted Cauliflower Pomegranate Salad with Arugula & Almonds
• Spinach Avocado Salad with Pineapple and Pomegranate
• Kale and Pomegranate Salad with Avocado

Continue to Content

Yield: 4

Orange and Pomegranate Salad with Toasted Walnuts

Print

This simple orange and pomegranate salad is embellished with lots of toasted and walnut seeds and greens (arugula, spinach, or mixed baby greens), all pulled together with a citrusy dressing.

Prep Time 30 minutes

Total Time 30 minutes

Ingredients

• 1 cup walnut halves or pieces
• 2 small seedless oranges, peeled and sectioned
• Seeds (arils) from 1 pomegranate (see Notes for link to tips on removing seeds)
• 3 big handfuls of baby arugula, baby spinach, or mixed baby greens

Citrus dressing

• Juice of 1 small orange
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon dried oregano
• Pinch of salt
• A few grindings of black pepper

Instructions

1. In a dry skillet over medium heat, toast the walnuts until they turn a darker shade and become aromatic, about 7 minutes. Stir often. Remove from heat and transfer to a bowl until needed.
2. Combine the orange sections, pomegranate seeds, and greens in a serving bowl and toss together.
3. Combine the ingredients for the citrus dressing in a small bowl and whisk together.
4. Just before serving, add the walnuts and dressing to the salad and toss again. Or, you can pass around the dressing for individual servings. Serve at once.

Notes

Get some extra expert tips in How to Open a Pomegranate: The Easiest, Least Messy Way (Christina’s Cucina).

See lots more plant-forward salads & sides.