Kashmiri Walnut and Walnut Oil Salad with Pomegranate

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

A refreshing salad combining crunchy walnuts, tangy pomegranate seeds, and fragrant walnut oil dressed with a hint of lemon. This Mediterranean-inspired salad recipe (vegetarian, gluten free), ready in about 15 minutes, pairs walnuts, pomegranate seeds, mixed salad greens into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.

Ingredients

• 1 cup halves walnuts
• 1/2 cup pomegranate seeds
• 4 cups mixed salad greens
• 3 tbsp walnut oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1/4 tsp salt
• 2 tbsp chopped fresh mint leaves

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Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp walnut oil, 2 tbsp fresh lemon juice, 1 tsp honey, and 1/4 tsp salt until the dressing emulsifies and becomes slightly thick.
2. Step 2: Toast 1 cup walnut halves in a dry skillet over medium heat for about 4 minutes, stirring frequently, until they smell fragrant and are lightly golden. Remove from heat and let cool.
3. Step 3: In a large salad bowl, combine 4 cups mixed salad greens, the cooled toasted walnuts, 1/2 cup pomegranate seeds, and 2 tbsp chopped fresh mint leaves.
4. Step 4: Drizzle the prepared walnut oil dressing over the salad and toss gently to coat all ingredients evenly. Serve immediately for a fresh, crunchy salad experience.