Vegetarian Pomegranate & Mint Watercress Salad
This salad is a showstopper — peppery watercress, cool cucumber, jewel-bright pomegranate arils, and torn fresh mint come together in a bowl that looks like it belongs on a restaurant menu. The toasted walnuts add a warm, nutty crunch that makes every bite more interesting, and they only take a couple of minutes in a dry skillet to go from raw to perfectly golden. The dressing is where things get really good: olive oil, fresh lemon juice, honey, and a touch of turmeric create something bright, slightly sweet, and just a little earthy all at once. Everything here is naturally plant-based, so there's no need to swap or substitute a single ingredient — it works exactly as written. Toss it together right before serving so the watercress stays crisp and the dressing doesn't wilt the leaves. It's the kind of salad that converts people who claim they don't like salad.
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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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