Peppery watercress, jewel-bright pomegranate arils, cool cucumber, and fragrant torn 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 element together, and the golden turmeric-lemon dressing brings a subtle earthiness that makes this feel like so much more than a simple green salad. Every ingredient here is naturally grain-free, so there's no need to scrutinize labels or swap anything out — it just works, straight from the produce aisle. The dressing comes together in seconds with a quick whisk of olive oil, fresh lemon juice, honey, and spices, and the whole salad is ready to serve almost as fast as you can toss it. It's the kind of dish that earns compliments at a dinner party but is honestly easy enough for a weeknight lunch. Serve it immediately after dressing so the watercress stays lively and the walnuts keep their satisfying crunch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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.
In a small bowl, whisk together the olive oil, lemon juice, honey, turmeric, black pepper, and salt until the dressing is smooth and emulsified.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)