Pomegranate and Walnut Salad

# What You Need:

→ Fruits

01 - 1 large pomegranate, seeds only

02 - 1 large orange, peeled and segmented

03 - 1 crisp apple, cored and diced

04 - 1 ripe pear, cored and diced

→ Nuts & Seeds

05 - 1/2 cup walnuts, roughly chopped

06 - 2 tablespoons pumpkin seeds

07 - 2 tablespoons sunflower seeds

→ Dressing

08 - 2 tablespoons extra-virgin olive oil

09 - 1 tablespoon freshly squeezed lemon juice

10 - 1 teaspoon honey or maple syrup

11 - 1/4 teaspoon ground cinnamon

12 - Pinch of sea salt

→ Garnish

13 - 2 tablespoons fresh mint leaves, chopped

# How to Make:

01 - In a large salad bowl, combine the pomegranate seeds, orange segments, diced apple, and diced pear. Add the chopped walnuts, pumpkin seeds, and sunflower seeds to the bowl.

02 - In a small bowl, whisk together the olive oil, lemon juice, honey or maple syrup, ground cinnamon, and sea salt until well combined.

03 - Drizzle the dressing over the fruit and nut mixture. Gently toss to coat all ingredients evenly.

04 - Sprinkle with fresh mint leaves for garnish, if desired. Serve immediately or refrigerate for up to 2 hours before serving for enhanced flavors.

# Expert Tips:

01 -

It tastes like you put actual thought into lunch, but honestly takes less time than scrolling your phone.
Your body feels better after eating it, which is rare for something this fun.
The color alone makes people think you're someone who has their life together.

02 -

If you prep pomegranate seeds way in advance, they'll start weeping juice and the whole thing gets watery; same-day is best, or within a few hours at most.
Toasting your walnuts and seeds for even five minutes in a dry pan transforms them from background players to the reason people come back for seconds.

03 -

If pomegranates feel like more work than they're worth, some stores sell just the seeds now, which is worth the extra dollar when your hands aren't dyed red.
A tiny pinch of cardamom instead of cinnamon is haunting and beautiful if you want to experiment.