Pomegranate Walnut Salad

A bright, crunchy, and flavorful salad packed with pomegranate seeds, toasted walnuts, kale, spinach, and creamy feta—tossed in a simple honey-Dijon dressing. Fresh, colorful, and satisfying all year round.

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Prep Time 15

Cook Time 5

Total Time 20

Servings: 4 people

Course: Salad

Cuisine: Low-Carb, Mediterranean-Inspired

Calories: 320

Ingredients Method Notes

Ingredients

For the Salad:

6 cups kale and baby spinach mix
1 cup fresh pomegranate seeds from one large pomegranate
½ cup walnuts toasted
½ cup crumbled feta cheese
½ red onion thinly sliced
1 ripe avocado sliced

For the Dressing:

3 tablespoons olive oil
1 tablespoon honey
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
Salt and black pepper to taste

Method

Step 1: Toast the walnuts.

Place walnuts in a dry pan over medium heat. Toast for 3–4 minutes, stirring often, until lightly golden and fragrant. Remove and set aside.

Step 2: Prep the greens.

If using kale, drizzle with a little olive oil and massage it gently with your hands for about a minute. This helps soften it. Add spinach to the bowl and toss together.

Step 3: Make the dressing.

In a small bowl or jar, whisk together olive oil, honey, apple cider vinegar, Dijon mustard, salt, and pepper until smooth and creamy.

Step 4: Combine the salad.

In a large salad bowl, layer the greens, pomegranate seeds, toasted walnuts, red onion, feta, and avocado slices.

Step 5: Dress it up.

Drizzle the dressing evenly over the salad. Gently toss everything together until the ingredients are coated but not soggy.

Step 6: Serve fresh.

Enjoy it right away while the walnuts still have their crunch and the greens are crisp.

Notes

You can swap kale for arugula or baby greens if you like softer leaves.
To make it vegan, skip the feta or use a plant-based version.
Store leftovers without dressing for up to 2 days in the fridge.
Add grilled chicken or chickpeas if you want extra protein.