Juicy pomegranate seeds, crunchy walnuts, and fresh fruits create a vibrant winter dish ready in 15 minutes.
# What You’ll Need:
→ Fresh Fruits
01 - 1 large pomegranate, seeds extracted
02 - 1 large navel orange, peeled and sectioned
03 - 1 crisp apple (Granny Smith or Honeycrisp), cored and cut into 1/2-inch cubes
04 - 1 ripe pear (Bartlett or Anjou), cored and cut into 1/2-inch cubes
→ Nuts and Seeds
05 - 1/2 cup walnut halves, roughly chopped
06 - 2 tablespoons pumpkin seeds (pepitas)
07 - 2 tablespoons sunflower seeds, raw or lightly toasted
→ Citrus Dressing
08 - 2 tablespoons extra-virgin olive oil
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon honey or pure maple syrup
11 - 1/4 teaspoon ground cinnamon
12 - 1/8 teaspoon sea salt
→ Optional Garnish
13 - 2 tablespoons fresh mint leaves, finely chopped
# How To Make:
01 - Extract pomegranate seeds by cutting the fruit in half and tapping the back with a wooden spoon over a bowl. Peel the orange and separate into segments. Core the apple and pear, then dice both into uniform 1/2-inch cubes.
02 - Place all prepared fruits in a large salad bowl. Add chopped walnuts, pumpkin seeds, and sunflower seeds. Toss gently to distribute ingredients evenly without mashing the fruit.
03 - In a small mixing bowl, whisk together extra-virgin olive oil, fresh lemon juice, honey or maple syrup, ground cinnamon, and sea salt. Whisk vigorously for 30 seconds until fully emulsified.
04 - Pour the dressing over the fruit and nut mixture. Using a large spoon or salad tongs, gently fold the ingredients together until evenly coated. Avoid over-mixing to maintain fruit texture.
05 - Sprinkle chopped fresh mint leaves over the top as a finishing touch. Serve immediately for optimal crunch, or refrigerate for up to 2 hours to allow flavors to meld.
