Hazelnut Free Pomegranate & Mint Watercress Salad
Peppery watercress, cool cucumber, jewel-bright pomegranate arils, and torn fresh mint come together in a salad that looks stunning on the table and tastes even better than it looks. The toasted walnuts add a warm, nutty crunch that ties every bite together — and because the recipe calls for walnuts specifically, anyone avoiding hazelnuts can dig in without a second thought. A quick toast in a dry skillet brings out the walnuts' depth in just a couple of minutes, so the effort is minimal but the payoff is real. The dressing is a bright, golden blend of lemon juice, olive oil, honey, and turmeric that clings beautifully to the greens and gives the whole bowl a subtle warmth. Everything is tossed together at the last minute and served immediately, so the watercress stays crisp and the pomegranate arils keep their satisfying little burst. It's the kind of salad that works as a light lunch on its own or as a showstopping side next to almost anything you're already making for dinner.
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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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