Chestnut Free Pomegranate & Mint Watercress Salad
Bright, peppery watercress meets jewel-like pomegranate arils, cool cucumber, and fragrant torn mint in a salad that looks like it belongs on a restaurant table but comes together in minutes. The golden turmeric-lemon dressing ties everything together with a warm, citrusy kick that makes each forkful genuinely exciting. Toasting the walnuts in a dry skillet for just a couple of minutes deepens their flavor and adds a satisfying crunch that plays beautifully against the tender greens. Every ingredient here is straightforward and naturally free from tree nuts in the chestnut family, so you can toss this together without second-guessing labels or swapping anything out. The dressing is whisked from pantry staples — olive oil, lemon juice, honey, turmeric, and black pepper — meaning no store-bought bottles with mystery additives to worry about. This is the kind of salad that converts skeptics: fresh, vibrant, and substantial enough to hold its own as a light meal or a stunning starter.
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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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