Equipment
Ingredients
Salad Base
- 300 g romaine lettuce, washed and dried
- 30 g cilantro, fresh, leaves and tender stems only
- 50 g red onion, peeled
- 150 g pomegranate seeds
- 100 g walnuts, raw halves
Pomegranate Walnut Dressing
- 30 ml pomegranate molasses
- 45 ml pomegranate juice, 100 percent juice
- 45 ml extra virgin olive oil
- 3 g salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 329 kcal
- Protein
- 6 g
- Carbohydrates
- 18 g
- Fat
- 28 g
- Fiber
- 5 g
- Sugar
- 10 g
- Sodium
- 304 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 13 g
- Potassium
- 469 mg
- Calcium
- 64 mg
- Iron
- 1.8 mg
- Magnesium
- 59 mg
- Phosphorus
- 131 mg
- Zinc
- 1.1 mg
- Vitamin A
- 353 mcg
- Vitamin C
- 10 mg
- Vitamin E
- 2.4 mg
- Vitamin K
- 115 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.18 mg
- Riboflavin
- 0.13 mg
- Niacin
- 0.8 mg
- Folate
- 151 mcg
- Water
- 129 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 175°C (350°F) to prepare for toasting the walnuts.
Spread the walnuts evenly on a baking sheet and toast in the oven for 8 to 10 minutes.
Remove the walnuts from the oven and allow them to rest until completely cooled at room temperature.
Finely mince exactly half of the cooled walnuts to use as the base of the dressing, and roughly chop the remaining half to reserve for garnish.
In a small mixing bowl, whisk together the minced walnuts, pomegranate juice, pomegranate molasses, extra virgin olive oil, salt, and black pepper.
Chop the romaine lettuce into bite-sized pieces and thinly slice the red onion.
In a large serving bowl, combine the chopped romaine, fresh cilantro leaves, sliced red onion, and half of the pomegranate seeds.
Pour the prepared dressing over the salad base and toss gently to coat the greens evenly.
Top the dressed salad with the remaining pomegranate seeds and the reserved roughly chopped walnuts.
Chef's Notes
- Seek out pure, unsweetened pomegranate molasses without added sugars or thickeners for the most authentic and balanced tartness.
- Toasting the walnuts is critical as it releases their essential oils and deepens their earthy flavor, which stands up brilliantly to the sharp pomegranate.
- Massage the dressing into the sturdy romaine leaves gently to ensure every bite is coated without bruising the greens.
Storage
Refrigerator: 1 day — Store dressing separately for up to 5 days; dressed salad does not keep well.
Troubleshooting
Dressing is overly tart or astringent
Cause: Variation in the acidity of the pomegranate juice or molasses used
Fix: Whisk in half a teaspoon of maple syrup or agave nectar until balanced
Prevention: Taste your pomegranate molasses before mixing; brands vary wildly in sweetness
Salad is wilted and soggy
Cause: Dressing was applied too early or greens were not fully dried
Fix: Cannot be fixed once fully wilted
Prevention: Thoroughly dry all greens in a salad spinner and only apply dressing immediately before serving
Cultural Context
Shab-e Yalda is the Iranian festival celebrating the winter solstice and the longest, darkest night of the year. Friends and family gather to read poetry and eat vibrant red foods, particularly pomegranates and watermelon, which symbolize the flush of dawn and the light of life. The combination of walnuts and pomegranate is a cornerstone of Persian flavor profiles, most famously used in the classic stew Fesenjan, and adapted here into a bright, celebratory winter salad.
