Charoset-Inspired Apple-Walnut Salad with Pomegranate Vinaigrette

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fresh Passover salad combining diced apples, toasted walnuts, and sweet pomegranate vinaigrette to echo the flavors of traditional charoset. This Middle Eastern-inspired Passover recipe (vegetarian, gluten free), ready in about 15 minutes, pairs apples, toasted walnuts, pomegranate seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 6 Middle Eastern cuisine 180 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

3 medium, peeled and diced apples
3/4 cup, roughly chopped toasted walnuts
1/2 cup pomegranate seeds
1/4 cup chopped fresh parsley
3 tbsp olive oil
2 tbsp pomegranate molasses
1 tbsp lemon juice
1 tbsp honey
1/2 tsp salt
1/4 tsp black pepper

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

Step 1: In a large mixing bowl, combine 3 diced apples, 3/4 cup chopped toasted walnuts, 1/2 cup pomegranate seeds, and 1/4 cup chopped fresh parsley.
Step 2: In a separate small bowl, whisk together 3 tbsp olive oil, 2 tbsp pomegranate molasses, 1 tbsp lemon juice, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and well emulsified.
Step 3: Pour the pomegranate vinaigrette over the apple mixture and toss gently to coat all ingredients evenly.
Step 4: Refrigerate the salad for 15 minutes to allow flavors to meld, then serve chilled or at room temperature.