Description
Brighten your table with this Olive Salad featuring pomegranate and walnuts, a delightful combination of flavors and textures. The savory crunch of mixed olives pairs perfectly with juicy pomegranate seeds and the nutty essence of toasted walnuts. This salad is not only visually stunning but also quick to prepare, making it an ideal choice for gatherings or a refreshing side dish during weeknight dinners. Ready in just 20 minutes, it’s sure to impress your guests!
Ingredients
Scale
- 1 cup mixed olives (Kalamata and green)
- 1 cup fresh pomegranate seeds
- ½ cup toasted walnuts
- ¼ cup chopped fresh parsley
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Prepare your ingredients: Rinse brined olives under cold water and roughly chop walnuts.
- Toast the walnuts: In a dry skillet over medium heat, toast walnuts for about 5 minutes until golden brown.
- Combine ingredients: In a large bowl, mix the olives, pomegranate seeds, toasted walnuts, and chopped parsley.
- Dress the salad: Drizzle olive oil and lemon juice over the mixture; toss gently until coated.
- Serve: Transfer to a serving bowl or individual plates and enjoy!
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 5g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Customize your salad by adding feta cheese or swapping walnuts for almonds. Let the salad sit for at least 15 minutes before serving to allow flavors to meld.