Georgian Walnut and Pomegranate Salad

Elenor Craig

This vibrant and texturally rich Georgian Walnut and Pomegranate Salad is a beautiful expression of Georgian cuisine—where earthy walnuts meet tart-sweet pomegranate arils, balanced by fragrant coriander and fresh herbs. Inspired by the classic 'pkhali' traditions of Georgia, this salad is not only delightfully fresh and tangy but also rooted in centuries of culinary heritage.

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Prep Time 25

Total Time 25

Course Salad

Cuisine Other European

Servings bowls

Calories 318 kcal

Equipment

Food processor or mortar and pestle
Mixing bowl
Chef's Knife

Ingredients

1 cup walnuts raw and unsalted, preferably fresh
1 large pomegranate seeds only
1 clove garlic minced
1 teaspoon ground coriander freshly ground, if possible
½ teaspoon ground fenugreek optional but traditional
½ teaspoon salt or to taste
¼ teaspoon black pepper freshly ground
2 tablespoons white wine vinegar or fresh lemon juice
2 tablespoons extra virgin olive oil cold-pressed for better flavor
2 tablespoons fresh parsley finely chopped
2 tablespoons fresh cilantro finely chopped

Instructions

In a dry skillet over medium heat, toast the walnuts for 3–5 minutes, stirring frequently until fragrant and just golden. Set aside to cool.
Add the cooled walnuts to a food processor with garlic, coriander, fenugreek, and salt. Pulse until a coarse but uniform mixture forms—like slightly grainy paste.
Transfer the mixture to a mixing bowl. Stir in vinegar (or lemon juice), olive oil, and black pepper until fully combined and slightly creamy.
Fold in half of the pomegranate seeds, parsley, and cilantro. Stir gently to incorporate while maintaining texture.
Adjust seasoning with additional salt, lemon juice, or olive oil to taste, depending on the sweetness or tartness of your pomegranate.
Plate the salad on a shallow platter or individual plates. Scatter the remaining pomegranate seeds on top for color and crunch.

Notes

For a smoother walnut base, soak walnuts in warm water for 15 minutes before blending.
If fenugreek is unavailable, use a pinch of mustard powder for a subtle bite.
This salad pairs beautifully with grilled eggplant or flatbread.

Nutrition

Calories: 318kcalCarbohydrates: 18gProtein: 6gFat: 27gSaturated Fat: 3gPolyunsaturated Fat: 15gMonounsaturated Fat: 8gSodium: 296mgPotassium: 325mgFiber: 5gSugar: 10gVitamin A: 189IUVitamin C: 11mgCalcium: 46mgIron: 2mg

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