Walnut Rainbow Salad

This salad will excite any discriminating taste bud. It is vegan and gluten free. It can be used as spread, as salad or as side dish.


2       cups coarsely chopped walnuts

1/2  medium red onion, chopped

1       red bell pepper, chopped

1       yellow bell pepper, chopped

1       jalapeno pepper, chopped

1/2  cup finely chopped fresh fennel, optional

1/2  cup chopped fresh cilantro

1/2   teaspoon crushed red pepper

1        cup pomegranate juice

1        clove garlic, pierced with fork

1/4    cup walnut oil

1/4    cup lemon juice

zest of one lemon

3         tablespoons pomegranate molasses

salt to taste

-Place the pomegranate juice, the clove of garlic, the crushed red pepper in a class bowl.  Add the walnuts and allow them to marinate for 30 minutes.

-Drain the walnuts, place in a salad bowl and discard the pomegranate juice and the garlic.

-Add the onion, the chopped peppers and the fennel.  Toss the walnuts with the vegetables gently.

-In a separate bowl, whisk walnut oil with the lemon juice, the pomegranate molasses, the lemon zest and the salt.  Pour this dressing over the walnut mixture and toss until well coated.

-Sprinkle the cilantro over the walnuts mixture and serve.

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