Paleo Pomegranate Walnut Salad
This salad is a showstopper — jewel-bright pomegranate arils, creamy avocado slices, and toasty walnuts piled over a bed of mixed greens, all tied together with a silky balsamic and raw honey dressing. It comes together in minutes, yet looks like something you'd order at a nice restaurant. The dressing is whisked from pantry staples — olive oil, balsamic vinegar, Dijon mustard, raw honey, salt, and pepper — so there's nothing processed or grain-derived sneaking in. Toasting the walnuts in a dry skillet is a small step that pays off big, deepening their flavor and adding a satisfying crunch against the tender greens. Thinly sliced red onion brings a little sharpness that balances the natural sweetness of the pomegranate, and the avocado keeps every bite feeling rich and satisfying. This makes four servings, so it's an easy weeknight side or a light lunch that actually keeps you full. It's the kind of salad that converts people who think eating this way means giving up flavor.
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Learn more →Ingredients
4 servings
For the salad
- ½ cup walnut halves
- 5 oz mixed greens (about 6 cups loosely packed)
- ¾ cup pomegranate arils (from 1 medium pomegranate)
- 1 large avocado, pitted and sliced
- ¼ small red onion, very thinly sliced
For the dressing
- 3 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp raw honey
- 1 tsp dijon mustard
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- 1
Heat a large skillet over medium heat. Add the walnut halves and toast, stirring frequently, for 3–4 minutes until fragrant and lightly golden — watch closely, as they can burn quickly. Transfer to a plate and let cool.
- 2
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until smooth and emulsified.
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