High Fructose Corn Syrup Free Pomegranate & Mint Watercress Salad
Bright, peppery watercress meets juicy pomegranate arils, cool cucumber, and fragrant torn mint 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 everything together and makes this feel like a proper composed dish rather than a simple side. What really sets it apart is the dressing — a quick whisk of extra-virgin olive oil, fresh lemon juice, raw honey, and a touch of turmeric gives it a golden, subtly earthy finish with zero processed sweeteners in sight. That matters more than you might think, because bottled dressings and store-bought salad kits are notorious for sneaking in corn syrup derivatives even when the label looks clean. Here, every ingredient is whole and straightforward, so you know exactly what you're eating. It comes together in just a few minutes once the walnuts are toasted, making it an easy choice for weeknight dinners or a showstopping addition to any gathering spread.
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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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