Kashmiri Walnut and Walnut Oil Salad with Pomegranate

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing salad combining crunchy walnuts, tangy pomegranate seeds, and fragrant walnut oil dressed with a hint of lemon. This mediterranean-inspired salads (vegetarian, gluten free) ready in about 15 minutes pairs halves 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.

Prep: 10 min Cook: 5 min Serves 4 Mediterranean cuisine 220 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Kashmiri Walnut and Walnut Oil Salad with Pomegranate take to make?

Total time is about 15 minutes (10 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Kashmiri Walnut and Walnut Oil Salad with Pomegranate?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep halves walnuts from drying out.

Can I substitute ingredients in Kashmiri Walnut and Walnut Oil Salad with Pomegranate?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Kashmiri Walnut and Walnut Oil Salad with Pomegranate for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Kashmiri Walnut and Walnut Oil Salad with Pomegranate vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes