Winter Salad Pomegranate
When the days grow shorter and there’s a distinct chill in the air, our kitchens naturally turn towards stews, roasts, and all things warming. But amidst the hearty winter fare, I often find myself craving something vibrant, fresh, and full of life. That’s precisely where this glorious Winter Salad with Pomegranate and Feta comes in. It’s a stunning combination of textures and tastes that feels both nourishing and like a genuine treat. I’ve been making this for over 8 years, and it never disappoints, whether I’m serving it for a simple lunch or as part of a festive spread.
This isn’t just a bowl of leaves; it’s a carefully constructed dish where every element plays a crucial role. We have the peppery rocket base, the sweet, juicy burst from the pomegranate arils, the creamy, salty tang of good quality feta, and the deep, earthy crunch of toasted walnuts. All of this is brought together by a simple yet perfectly balanced maple-balsamic vinaigrette that ties everything together. It’s the kind of healthy meal that feels indulgent.
This winter salad works beautifully for so many occasions. It’s a wonderful light lunch on its own, a sophisticated starter for a dinner party, or a standout side dish on a Christmas or Boxing Day buffet table. It provides a much-needed freshness that cuts through richer winter dishes, making it a recipe we return to again and again throughout the season.
Recipe Overview
This Winter Salad Pomegranate recipe brings together classic seasonal ingredients in a way that feels both fresh and satisfying. You can expect a delightful interplay of sweet, sharp, salty, and earthy notes. I’ve found that lightly toasting the walnuts is a non-negotiable step; it completely transforms their flavour and adds an essential warmth and crunch to the final dish.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Servings: 4-6 people as a side
- Difficulty: Easy
Why You’ll Love This Winter Salad Pomegranate
- Genuine Flavour: The taste is wonderfully complex. You get the sharp, peppery bite of the rocket, which is mellowed by the sweet burst of pomegranate seeds. The salty, briny feta provides a creamy contrast, while the toasted walnuts add a deep, nutty richness that grounds the whole salad.
- Ready in Under 25 Minutes: From start to finish, this salad comes together in about 20 minutes, making it brilliant for a last-minute lunch or a speedy side for dinner.
- Flexible Recipe: This recipe is a fantastic starting point. Don’t have walnuts? Toasted pecans or pistachios are excellent. Not a fan of feta? Creamy goat’s cheese or shaved Parmesan work just as well. You can also add roasted butternut squash or shredded chicken to make it a more substantial main course.
- Great for Festive Gatherings: Its red, green, and white colours make it a naturally festive dish. It’s an ideal addition to a holiday buffet, providing a fresh, healthy option amongst heavier dishes.
- Family Tested: My kids absolutely devour this every time I make it. They especially love the “jewels” (pomegranate seeds), and the salty feta is always a winner. It’s a great way to get them excited about eating a colourful salad.
Ingredients You’ll Need
For the best results, try to use the freshest ingredients you can find. I always recommend buying block feta cheese that’s stored in brine, rather than the pre-crumbled variety. It has a much creamier texture and a more robust, authentic flavour that really makes a difference in a simple dish like this.
- For the Salad:
- 120g rocket (arugula)
- 1 large pomegranate, seeds only (about 150g of seeds)
- 200g block feta cheese, crumbled
- 100g walnut halves
- 1 small red onion, very thinly sliced
- For the Maple-Balsamic Vinaigrette:
- 60ml extra virgin olive oil
- 30ml balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/8 tsp black pepper
Sara’s Tip: When choosing a pomegranate, look for one that feels heavy for its size and has firm, smooth skin. A heavier fruit means juicier arils inside. Avoid any with soft spots or blemishes.
How to Make This Winter Salad Pomegranate
The process for this salad is all about simple preparation of good ingredients and assembling them just before serving to keep everything crisp and fresh. We build it in layers to ensure a perfect bite every time.
- Toast the Walnuts: Place the walnut halves in a dry, medium-sized frying pan over a medium-low heat. Toast for 4-5 minutes, tossing them frequently, until they are fragrant and have deepened slightly in colour. Keep a close eye on them as they can burn quickly. Remove from the pan and set aside to cool completely. Once cool, roughly chop them.
- Prepare the Onion: Thinly slice the red onion. For a milder flavour, you can place the slices in a small bowl of cold water for 10 minutes, then drain thoroughly. This little trick takes away some of the sharp bite.
- Make the Vinaigrette: In a small jar with a tight-fitting lid, combine the extra virgin olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper. Screw the lid on tightly and shake vigorously for about 30 seconds until the dressing is well combined and emulsified. I find this method works so much better than whisking.
- Prepare the Pomegranate and Feta: If you haven’t already, de-seed your pomegranate. Crumble the block of feta into bite-sized pieces.
- Assemble the Salad: In a large salad bowl, add the rocket. Drizzle over about half of the vinaigrette and gently toss with your hands or salad servers to lightly coat the leaves. This ensures every bite is flavourful.
- Add the Toppings: Scatter the toasted walnuts, pomegranate seeds, and sliced red onion over the rocket. Gently toss once more.
- Finish and Serve: Finally, dot the crumbled feta over the top of the salad. Drizzle with the remaining dressing (or serve it on the side) and serve immediately.
Tips From My Kitchen
- Temperature Control: When toasting the walnuts, resist the urge to turn up the heat to speed things up. A medium-low heat allows the nuts to toast evenly all the way through, developing a deep, nutty flavour without scorching the outside.
- The Secret Step: I learned that soaking the sliced red onion in cold water is a game-changer. It makes the onion crisp and mellows its raw, sometimes overpowering, pungency, allowing the other flavours in the salad to shine.
- Make-Ahead: You can prepare all the components ahead of time. The vinaigrette can be made and stored in the fridge for up to a week. The walnuts can be toasted and stored in an airtight container at room temperature. The pomegranate can be de-seeded and kept in the fridge. Just assemble everything right before you plan to serve it.
- Storage: Once dressed, this salad is best eaten straight away as the rocket will wilt. If you have leftovers, it’s best to store the components separately in airtight containers in the fridge for up to 2 days.
Equipment You’ll Need
- Large salad bowl
- Sharp knife and cutting board
- Medium frying pan (for toasting nuts)
- Small jar with a lid for the dressing
- Salad servers
Common Mistakes to Avoid
- Overcrowding the pan: When toasting the walnuts, make sure they are in a single layer in the pan. If you overcrowd them, they will steam rather than toast, and you won’t get that lovely crunchy texture. Work in batches if necessary.
- Dressing Too Early: Don’t dress the salad until the very last minute. Rocket is a delicate leaf, and the vinegar in the dressing will cause it to wilt quickly. For the freshest, crispest salad, toss and serve immediately.
- Forgetting to Taste the Dressing: Always taste your vinaigrette before adding it to the salad. The balance can vary depending on your specific ingredients. It might need a little more maple syrup for sweetness, a touch more salt, or a splash more vinegar for acidity. Adjust it to your liking.
What to Serve With This Winter Salad Pomegranate
This salad is wonderfully versatile. It’s substantial enough for a light meal but also pairs beautifully with a variety of main courses. For a well-rounded and elegant dinner, it’s an excellent fresh counterpoint to roasted meats.
- Roast Chicken: The salad’s bright, acidic notes cut through the richness of roasted poultry perfectly. It would be fantastic alongside my Lemon Garlic Chicken.
- Hearty Soup: For a comforting lunch, serve a smaller portion of this salad next to a bowl of creamy butternut squash or lentil soup.
- Drink Pairing: A crisp, dry white wine like a Sauvignon Blanc complements the sharp feta and tangy dressing. For a non-alcoholic option, a sparkling water with a splash of cranberry juice and a sprig of rosemary is wonderfully festive.
Frequently Asked Questions
Winter Salad Pomegranate
Ingredients
Method
- Toast the Walnuts: Place the walnut halves in a dry, medium-sized frying pan over a medium-low heat. Toast for 4-5 minutes, tossing them frequently, until they are fragrant and have deepened slightly in colour. Keep a close eye on them as they can burn quickly. Remove from the pan and set aside to cool completely. Once cool, roughly chop them.
- Prepare the Onion: Thinly slice the red onion. For a milder flavour, you can place the slices in a small bowl of cold water for 10 minutes, then drain thoroughly. This little trick takes away some of the sharp bite.
- Make the Vinaigrette: In a small jar with a tight-fitting lid, combine the extra virgin olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper. Screw the lid on tightly and shake vigorously for about 30 seconds until the dressing is well combined and emulsified. I find this method works so much better than whisking.
- Prepare the Pomegranate and Feta: If you haven't already, de-seed your pomegranate. Crumble the block of feta into bite-sized pieces.
- Assemble the Salad: In a large salad bowl, add the rocket. Drizzle over about half of the vinaigrette and gently toss with your hands or salad servers to lightly coat the leaves. This ensures every bite is flavourful.
- Add the Toppings: Scatter the toasted walnuts, pomegranate seeds, and sliced red onion over the rocket. Gently toss once more.
- Finish and Serve: Finally, dot the crumbled feta over the top of the salad. Drizzle with the remaining dressing (or serve it on the side) and serve immediately.
Notes
I really hope you give this beautiful Winter Salad a try. It’s a testament to the fact that salads can be exciting, substantial, and utterly delicious, even in the depths of winter. It always gets compliments and brightens up any table it’s on. If you do make it, please let me know what you think in the comments below. I love hearing how my recipes turn out in your kitchens!
– Sara Gomez
