Best 2 Green Olive Walnut Pomegranate Salad Recipes

Embark on a culinary journey with our Green Olive, Walnut, and Pomegranate Salad, a symphony of flavors and textures that will tantalize your taste buds. This vibrant salad features a medley of briny green olives, crunchy walnuts, and juicy pomegranate arils, all tossed in a tangy dressing made with lemon juice, olive oil, and fresh herbs. Alongside the main salad recipe, we also present variations that add layers of complexity and cater to different preferences. For a touch of sweetness, try the Honey-Roasted Walnut version, where walnuts are coated in honey and roasted until caramelized. If you're craving a smoky flavor, the Sumac and Smoked Paprika dressing adds a delightful depth to the salad. And for those who love a bit of spice, the Harissa and Chili Flake dressing brings a vibrant heat that balances the other ingredients perfectly. Each variation offers a unique taste experience, ensuring that this salad will become a staple in your recipe repertoire.

Let's cook with our recipes!

CRACKED GREEN OLIVE, WALNUT AND POMEGRANATE RELISH

Cracked Green Olive, Walnut and Pomegranate Relish image

This classic recipe from Paula Wolfert, who picked it up from her friend, the Turkish food journalist Ayfer Unsal, is a versatile relish that can be spooned alongside pork skewers, simply cooked fish or sliced steak. Each ingredient is important to the final relish. Leave one out and it will seem out of balance. A note: Rinse the olives with cool water before you use them, then taste one. If they seem too salty, soak them in lukewarm water for 30 minutes. Drain and rinse again.

Provided by Kim Severson

Categories easy, quick, condiments, appetizer, side dish

Time 15m

Yield 4 to 6 servings as a mezze or side dish

Number Of Ingredients 10

Ingredients

8 ounces cracked green olives, pitted, rinsed and coarsely chopped
2 tablespoons extra-virgin olive oil
3/4 cup walnuts, finely chopped by hand
2 green onions, white and light green parts, minced
1/4 cup chopped fresh flat-leaf parsley
1/8 teaspoon mild red pepper flakes, preferably Aleppo or Marash, or more to taste
2 teaspoons pomegranate concentrate or molasses
1 tablespoon fresh lemon juice
Flaky sea salt and freshly ground black pepper
1/2 cup fresh or thawed frozen pomegranate seeds

Steps:

In a bowl, combine all the ingredients and stir to mix well. The relish can be served the same day it is made. However, if covered and refrigerated for 1 to 2 days, it will mature and develop peak flavor. Bring to room temperature before serving.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 592 milligrams, Sugar 4 grams

GREEN OLIVE, WALNUT & POMEGRANATE SALAD

GREEN OLIVE, WALNUT & POMEGRANATE SALAD image

Categories Nut

Yield 4

Number Of Ingredients 13

Ingredients

3/4 cup walnuts
1/2 cup pitted green olives, coarsely chopped (I added more)
1/4 cup unsalted shelled pistachios, coarsely chopped
1/2 cup pomegranate seeds (I added more like a cup)
2 small shallots, peeled and finely diced
1 red Serrano chile, seeded and finely diced (I used green)
1 tablespoon shredded flat-leaf parsley (or more)
1 tablespoon extra virgin olive oil
1 tablespoon walnut oil (optional - use extra virgin olive oil if you don't have walnut)
splash of pomegranate molasses (optional)
juice of 1/2 lemon
sea salt
freshly ground black pepper

Steps:

1. Preheat oven to 350⁰F. Scatter the walnuts onto a jelly-roll pan and roast for 5-10 minutes, until deep golden brown. Pour the nuts into a tea towel and rub well to remove as much skin as possible. Chop the walnuts coarsely and toss in a sieve to remove any remaining skin or dust. 2. Combine all the ingredients in a large bowl and toss gently. Leave to stand for 5 minutes or so before serving to allow flavors to meld. Taste and adjust seasoning as necessary - add more lemon, olive oil, pepper, salt (just be careful because the olives are salty), etc.

Tips:

Choose fresh, ripe ingredients: This will ensure that your salad is packed with flavor and nutrients.
Don't be afraid to experiment with different types of greens: Arugula, spinach, kale, and romaine lettuce are all great options for this salad.
Use a variety of nuts and seeds: Walnuts, almonds, pecans, and pumpkin seeds are all delicious and nutritious additions to this salad.
Don't overdress the salad: A little bit of dressing goes a long way, so start with a small amount and add more if needed.
Serve the salad immediately: This will prevent the greens from wilting and the pomegranate seeds from losing their color.

Conclusion:

This green olive, walnut, pomegranate salad is a delicious and healthy way to enjoy the flavors of the Mediterranean. It's packed with fresh vegetables, nuts, and seeds, and it's dressed with a simple vinaigrette that brings out the best in all of the ingredients. This salad is perfect for a light lunch or dinner, and it's also a great way to use up leftover vegetables. So next time you're looking for a healthy and flavorful salad, give this one a try.