Green Olive, Walnut & Pomegranate Salad

The walnuts, pistachios and pomegranate seeds add a nice crunch, flavor, and dimension that a simple salsa just doesn’t possess but the spirit of the dressing — a balance of sweet, salty and hot — is something that can be achieved by any number of pantry items.

Total Time

40min

4.8

5 Ratings

Author: Alexandra's Kitchen

Servings:

Ingredients

•

3/4 cup

Walnuts

•

1/2 cup

Green Olives , chopped, pitted

•

4 Tbsp

Shelled Unsalted Pistachios , chopped

•

1/2 cup

Pomegranate Seeds

•

Shallots , diced

•

Serrano Chili , diced

•

1 Tbsp

Italian Flat-Leaf Parsley , shredded

•

1 Tbsp

Extra-Virgin Olive Oil

•

1 Tbsp

Walnut Oil

or Extra Virgin Olive Oil

•

1/2

Lemon , juiced

•

to taste

Sea Salt

•

to taste

Ground Black Pepper

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C). Scatter the Walnuts (3/4 cup) onto a jelly-roll pan and roast for 5-10 minutes, until deep golden brown.

Pour the nuts into a tea towel and rub well to remove as much skin as possible. Chop the walnuts coarsely and toss in a sieve to remove any remaining skin or dust.

Combine Italian Flat-Leaf Parsley (1 Tbsp) , Serrano Chili (1) , Shallots (2) , Shelled Unsalted Pistachios (4 Tbsp) , Green Olives (1/2 cup) , Lemon (1/2) , walnuts, Pomegranate Seeds (1/2 cup) , Extra-Virgin Olive Oil (1 Tbsp) , Walnut Oil (1 Tbsp) , Sea Salt (to taste) , Ground Black Pepper (to taste) in a large bowl and toss gently.

Leave to stand for 5 minutes or so before serving to allow flavors to meld. Taste and adjust seasoning as necessary — add more lemon, olive oil, pepper, salt.

Nutrition Per Serving

CALORIES

298

FAT

27.2 g

PROTEIN

5.6 g

CARBS

12.7 g