Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Pomegranate and Crunchy Walnut Salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Pomegranate and Crunchy Walnut Salad

    This refreshing salad is a perfect accompaniment to barbecued meat – and equally good on its own. Caramelised walnuts give it plenty of crunch and an appealing sweet and sour flavour when coupled with the pomegranate.

    • Preparation time: 10 minutes
    • Cooking time: 1 minutes to 2 minutes
    • Total time: 11 minutes to 12 minutes 15 minutes

    Serves: 4 as an accompaniment


    • 50g walnut halves
    • 1 tbsp golden caster sugar
    • 70g pack lamb’s lettuce
    • 2 salad onions, finely shredded
    • 150g pack prepared pomegranate
    • 2 tbsp roughly chopped mint leaves
    • 2 tbsp freshly squeezed orange juice
    • 1½ tbsp extra virgin olive oil


    1. Place the walnuts and sugar in a small, heavy-based saucepan. Place over a high heat for 1-2 minutes until the sugar has melted to form a caramel. Remove from the heat and stir to roughly coat the walnuts in the caramel. Tip out onto a chopping board and leave to cool.
    2. Place the lettuce and salad onions on a large platter. Scatter the pomegranate seeds over the salad.
    3. Mix the mint, orange juice and oil, and season to taste. Pour over the leaves. Using a sharp knife, very roughly chop the cooled walnuts into large pieces. Scatter over the salad and serve immediately.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars