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Recipes
Green Olive, Walnut & Pomegranate Salad

12 INGREDIENTS • 4 STEPS • 40MINS

Green Olive, Walnut & Pomegranate Salad

Recipe
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.
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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
Walnut
3/4 cup
Walnut
Green Olives
1/2 cup
Green Olives, chopped, pitted
Shelled Unsalted Pistachios
4 Tbsp
Shelled Unsalted Pistachios, chopped
Shallot
2
Shallots, diced
Serrano Chili
1
Extra-Virgin Olive Oil
1 Tbsp
Extra-Virgin Olive Oil
Walnut Oil
1 Tbsp
Walnut Oil
or Extra Virgin Olive Oil
Lemon
1/2
Lemon, juiced
Sea Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
298
Fat
27.2 g
Protein
5.6 g
Carbs
12.7 g
Love This Recipe?
Add to plan
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Green Olive, Walnut & Pomegranate Salad
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author_avatar
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 (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.
step 3 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.
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
Appetizers
Dairy-Free
Gluten-Free
Lunch
Snack
Healthy
Shellfish-Free
Dinner
Vegan
Fall
Vegetarian
Salad
Mediterranean
Side Dish
Vegetables
Middle Eastern
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