Cashew Free Pomegranate & Mint Watercress Salad
This vibrant salad is a feast for the eyes before it even hits the table — deep ruby pomegranate arils, cool cucumber rounds, and peppery watercress all piled together with torn fresh mint. The combination of textures is genuinely exciting: crisp greens, juicy bursts of pomegranate, and toasted walnuts that add a warm, nutty crunch without a cashew in sight. A quick toast in a dry skillet is all it takes to coax the walnuts into something deeply fragrant and golden, and that little step makes a real difference in the final dish. The dressing is bright and slightly earthy — lemon juice and olive oil get a lift from raw honey and ground turmeric, making it feel a little more interesting than your average vinaigrette. Because every ingredient here is whole and straightforward, there's no need to squint at labels or worry about mixed nut blends sneaking in unwanted allergens. It comes together in minutes, which makes it just as practical for a weeknight dinner side as it is for a showstopping addition to a weekend spread. Serve it immediately after tossing so the watercress stays lively and the dressing doesn't weigh it down.
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Learn more →Ingredients
4 servings
For the salad
- 5 oz watercress, thick stems trimmed
- 1 english cucumber, thinly sliced into rounds
- ¾ cup pomegranate arils
- ½ cup fresh mint leaves, torn
- ⅓ cup raw walnuts
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp raw honey
- ½ tsp ground turmeric
- ¼ tsp ground black pepper
- ¼ tsp fine sea salt
Instructions
- 1
Heat a dry skillet over medium heat. Add the walnuts and toast, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool.
- 2
In a small bowl, whisk together the olive oil, lemon juice, honey, turmeric, black pepper, and salt until the dressing is smooth and emulsified.
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