Olive, Walnut and Pomegranate Salad

Safira

Olive, Walnut and Pomegranate Salad - If you follow me on social media, it will likely not come as a surprise that I love an Olive Salad, despite not being a fan of Olives on their own. Like the rest of the Olive Salads that I have enjoyed, not only is this Salad delicious, it is also packed with bright, vibrant colours making it a beautiful addition to any dinner table. You’ll get a burst of flavour and texture in every bite. The Salty, briny Olives and crunchy Walnuts come together with the tart Pomegranate Arils to create a tantalising combination and an incredible side dish. What’s more? It is ready to enjoy in 10 minutes.

5 from 1 vote

Print Recipe

Prep Time 5

Cook Time 10

Total Time 10

Course Salad, Side

Cuisine Mediterranean, Middle Eastern, Turkish

Servings as a side or dip

Calories 159 kcal

Ingredients

Salad

1 cup Walnuts 120 g
¾ cup Pomegranate Arils 125 g
1 ½ cup Olives, Mixed 250 - 270 g
Small bunch Parsley Leaves
Very Small Handful Mint Leaves
1 clove Garlic crushed
1 Red Onion
1 Green Chilli Optional

Dressing

4 - 5 tablespoon Extra Virgin Olive Oil
1 Lemon Juice only
2 tablespoon Pomegranate Molasses
2 teaspoon Aleppo Pepper/Pul Biber
½ teaspoon Sumac
1 flat tsp Dry Oregano
Salt and Pepper

Instructions

Step 1 - Roast the Walnuts
Preheat the oven to 180 C/360 F/Gas Mark 4.
Add the Walnut to a baking tray and back for 6 - 10 minutes until fragrant and lightly toasted.
Allow to cool and then chop roughly.
Step 2 - Prep the remaining ingredients
Remove the Pomegranate Arils
Roll the Pomegranate on your work surface. Cut a pentagon shape in the top of the Pomegranate and cut/dislodge the top. Then break the Pomegranate apart and remove the seeds from each section. Make sure you remove any skin as this can taste bitter.
Chop the remaining Veg
Rinse and chop Olives, Remove the Leaves from the Parsley and Mint stems, and roughly chop. Rinse and chop Olives, Remove the Leaves from the Parsley and Mint stems, and roughly chop. Chop or finely slice the Garlic, Slice the Red Onion finely and Chop the Green Chilli. Remove the Seeds if you like.
Step 3 - Make the Dressing
In a small bowl or a jar with a lid, combine Olive Oil, Lemon and Pomegranate Molasses. Give them a whisk or a shake. Add crushed Garlic, Pul Biber, Sumac, Oregano, Salt and Pepper. Whisk it all together.
Step 4 - Assemble the Salad
Add the chopped Vegetables and Walnuts to a large bowl. Pour over the dressing. Toss together or mix with a spoon, then taste and adjust seasoning.
Serve immediately or let it sit for 10 - 15 minutes before serving.

Notes

Variations

Add Cheese - Add some crumbled Feta or grilled Halloumi.

Change the Nuts - Add some toasted Pine Nuts, Pecans or Pistachios.

Change the Herbs - Add chopped Coriander instead.

Add other Vegetables - Such as Roasted Red Peppers or chopped Tomatoes.

Add Grains - Add cooked Bulgur, Quinoa or Cous Cous.

Add Orange Juice Instead - We use the Juice of 1 Lemon for some acidity. You can use Orange Juice instead. This adds a sweetness which works well with Sumac.

Make the Dressing differently - Add the dressing ingredients individually to the bowl and mix together instead. This saves on washing up.

Make Ahead and Storage

This Salad keeps well in an airtight container for up to 2-3 days.

To make ahead, prepare the individual elements in advance.

Up to 2-3 days ahead:

Chop the Vegetables and store in airtight containers.
Toast the Walnuts and chop and store in an airtight container.
Make the Dressing and store in an airtight container.
Assemble just before serving.

How to serve

Serve as part of a meal alongside your favourite Dinner - I like it with Sheet Pan Koobideh Kebab – A weeknight Persian Delight, Easy One Tray Chicken and Potato Bake with Customisable Marinade or Healthy and Tender Ninja Foodi Chicken Breast.

Serve as part of a Mezze - alongside other dips and salads such as Ezme – A Turkish Dip/Mezze, Easy Lebanese Fattoush Salad with Pomegranate, Muhammara - Red Pepper and Walnut Dip or Authentic Turkish Tomato, Parsley and Red Onion salad.

Serve with hot flatbreads - such as Butter Garlic Naan Bread.

Nutrition

Calories: 159kcalCarbohydrates: 8gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gSodium: 16mgPotassium: 119mgFiber: 2gSugar: 4gVitamin A: 7IUVitamin C: 9mgCalcium: 21mgIron: 1mg

Keyword Olive dip, Olive salad, Pomegranate salad, Pomegranate, Olive and Walnut salad, tapenade, Turkish Salad, Walnut and Pomegranate salad

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