Green Olive, Walnut & Pomegranate Salad

Recipe

12 INGREDIENTS • 4 STEPS • 40MINS

Green Olive, Walnut & Pomegranate Salad

4.8

5 ratings

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.

Green Olive, Walnut & Pomegranate Salad

Save

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

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.

40MINS

Total Time

$1.04

Cost Per Serving

Ingredients

Servings

4

US / Metric

3/4 cup

Walnut

1/2 cup

Green Olives, chopped, pitted

1/4 cup

Shelled Unsalted Pistachios, chopped

1/2 cup

Pomegranate Seeds

2

Shallots, diced

1

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

to taste

Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

298

Fat

27.2 g

Protein

5.6 g

Carbs

12.7 g

Green Olive, Walnut & Pomegranate Salad

Save

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

Cooking InstructionsHide images

step 1

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

step 1 Preheat oven to 350 degrees F (180 degrees C). Scatter the Walnut (3/4 cup) onto a jelly-roll pan and roast for 5-10 minutes, until deep golden brown.

step 2

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.

step 2 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.

step 3

Combine Italian Flat-Leaf Parsley (1 Tbsp), Serrano Chili (1), Shallots (2), Shelled Unsalted Pistachios (1/4 cup), Green Olives (1/2 cup), {@10:}, 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.

step 3 Combine Italian Flat-Leaf Parsley (1 Tbsp), Serrano Chili (1), Shallots (2), Shelled Unsalted Pistachios (1/4 cup), Green Olives (1/2 cup), {@10:}, 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.

step 4

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.

step 4 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.

Tags

view more tags

0 Saved

top