Ingredients
Scale
- 3 large Honeycrisp or Gala apples, cored and diced
- 3 ripe Anjou or Bartlett pears, cored and diced
- 1 cup fresh cranberries, roughly chopped
- 1/2 cup pomegranate seeds
- 1/2 cup toasted walnuts, roughly chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 2 tablespoons fresh mint leaves, chopped (optional)
Instructions
- Start by preparing your dressing.
- In a small bowl, whisk together the lime juice, honey, olive oil, and salt until smooth. Set aside.
- Core and dice the apples and pears into bite-sized pieces, leaving the skin on for extra color and texture.
- Place them in a large serving bowl.
- Pour the dressing over the fruit immediately and toss well.
- This prevents the apples and pears from browning and helps the flavors start to meld.
- If using fresh cranberries, give them a rough chop – you want them broken up but not completely minced.
- This helps release their flavor while keeping some texture.
- Add them to the bowl along with the pomegranate seeds.
- Toss everything together gently.
- Fold in the toasted walnuts just before serving so they stay crisp.
- Taste and adjust if needed – you might want a bit more lime juice for brightness or honey for sweetness, depending on how ripe your fruit is.
- Garnish with fresh mint if using, and serve immediately.
Notes
This salad is best enjoyed within a few hours of making, though it will keep covered in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
