When you think about fall salad recipes or the kind of winter salads that brighten up a dark, cold evening, apples and pomegranates are often at the center.

They bring color, crunch, and a balance of sweet and tart that instantly makes a simple plate feel festive. Add lettuce to the mix, and you get freshness layered with texture.

The dressing—a lemon and honey base with the warming tang of sumac—ties it all together.

This isn’t the heavy salad that sits untouched on the holiday table. It’s crisp, light, and layered with contrasts: juicy Honeycrisp apple, tart bursts of pomegranate, crunchy walnuts, and a refreshing bed of lettuce.

I’ve made it enough times to know it works for both casual weekday meals and special gatherings. It’s flexible, too—you can prepare parts of it in advance, then toss it together when you’re ready to eat.

Viral Salad Recipes

Quick Mediterranean Tuna Salad with No Mayo (Healthy Version)

Authentic Hawaiian Macaroni Salad

Authentic Hawaiian Macaroni Salad

If you’ve been looking for a recipe that feels seasonal but doesn’t require roasting or complicated prep, this is it. A bowl of this salad can sit next to roasted chicken, grilled salmon, or even stand alone for lunch with a piece of warm bread.

Core Elements of the Recipe

At the heart of this salad are three layers:

1. Fresh produce – Apples, lettuce, and pomegranate seeds form the bulk of the salad. Each adds a unique flavor and texture. Apples bring crisp sweetness, lettuce adds freshness, and pomegranate seeds offer tart crunch.
2. Texture boosters – Walnuts and dates ensure that every bite has depth. Walnuts add earthy nuttiness, while dates add chewy sweetness to balance the tart fruit.
3. The dressing – Lemon juice, honey, olive oil, and sumac create a simple yet vibrant dressing. The sumac stands out here, adding a tangy, citrus-like note that makes the salad unique.

Everything works together to make the dish both visually striking and satisfying to eat. The goal isn’t just flavor—it’s texture, freshness, and balance. Here’s what you’ll need to make this salad (serves 6):

Equipment Needed

• Large salad bowl: To hold all the ingredients and give you room to toss without bruising lettuce.
• Sharp knife and cutting board: Essential for cleanly slicing apples and dates.
• Small whisk or jar with lid: For blending the dressing until smooth.
• Salad spinner (optional): Makes drying lettuce faster and prevents soggy greens.

Detailed Step-by-Step Instructions

Start by preparing your fresh produce. Wash and dry the lettuce thoroughly, then tear or chop it into bite-sized pieces. Place it in a large salad bowl as your base. Slice the apples thinly so that they blend well with the other ingredients rather than dominating each bite. I like to toss apple slices in just a splash of lemon juice at this stage—it slows browning and adds a little zing.

Next, pit and slice the dates. They can be sticky, so using a sharp knife helps. The thin slices distribute their sweetness throughout the salad instead of clumping in one place. Prepare your pomegranate seeds too—if you’re seeding one from scratch, do it over a bowl of water to avoid mess.

Now, make the dressing. In a small bowl or jar, whisk together lemon juice, honey, olive oil, sumac, salt, and pepper. Taste it—if you like more sweetness, add a little more honey; if you want sharper acidity, a touch more lemon does the trick.

Once everything is ready, add the apples, dates, pomegranate seeds, and toasted walnuts to the bowl of lettuce. Pour the dressing over the top and toss gently so every ingredient gets coated without bruising the lettuce. Serve immediately for the freshest flavor and crunch.

Troubleshooting Guide

Even simple salads can surprise you with little hiccups. Here are the most common issues and how to fix them:

• Apples turning brown too quickly: This is the most common frustration. The trick is to coat apple slices with a splash of lemon juice as soon as you cut them. Not only does it slow browning, but it also brightens the flavor. If you’re prepping ahead, store apple slices in cold water with a pinch of salt for up to an hour before tossing.
• Dressing tastes flat or one-dimensional: Taste and adjust. If it feels too tart, whisk in an extra drizzle of honey. If it leans too sweet, a small pinch more sumac or salt can balance it out. Dressings are forgiving—you just need to test as you go.
• Dates clumping together: Dates can be sticky, especially when sliced. To avoid uneven distribution, dust them lightly with a pinch of flour before mixing. Or slice them just before adding to the salad so they don’t have time to stick.
• Soggy lettuce leaves: Excess water is the culprit here. Always wash lettuce in advance and dry it completely, ideally with a salad spinner. If you don’t have one, lay the leaves between two clean kitchen towels and press gently until dry.
• Nuts losing crunch: Walnuts go soft if left exposed to air. Toast them lightly just before tossing them into the salad, and don’t add them until the very end if you’re prepping ahead.
• Pomegranate seeds making the salad watery: This happens if you use seeds from an overripe fruit. Pat them dry gently with a paper towel before mixing them into the salad to keep excess liquid out.

How to Make This Salad Keto-Friendly

• Swap the honey: Use a sugar-free sweetener like monk fruit or stevia in the dressing to cut down carbs.
• Limit the fruit: Reduce the amount of pomegranate seeds and dates since they’re higher in natural sugars. Add more lettuce or cucumber slices instead.
• Add healthy fats: Toss in avocado slices or an extra drizzle of olive oil for a keto-friendly fat boost.

How to Make It Even Healthier

• Choose raw walnuts: Instead of candied or salted, stick to raw or lightly toasted walnuts to keep sodium and sugar lower.
• Boost the greens: Double the lettuce or mix in kale or spinach for extra fiber and micronutrients.
• Go organic with apples: Apples are on the “Dirty Dozen” list, so buying organic reduces pesticide exposure and makes this salad even cleaner.

Nutrition Snapshot

Here’s an approximate breakdown per serving (based on 6 servings):

Nutrient	Amount (per serving)	Why It Matters
Calories	~230 kcal	Light enough for a side, satisfying enough for lunch.
Protein	4 g	From walnuts and lettuce, adds balance to a carb-heavy meal.
Fat	12 g	Healthy fats from olive oil and walnuts support satiety.
Carbs	29 g	Mostly from fruit, providing natural energy and fiber.
Fiber	6 g	Great for digestion and steady blood sugar.
Sugar	21 g	Naturally occurring from fruit and honey.
Vitamin C	20% DV	From apples and lemon juice, boosts immunity.
Vitamin K	30% DV	Lettuce and pomegranate contribute here, supporting bone health.

Why This Matters

• The balance of fiber and natural sugars makes it a great option for an afternoon pick-me-up without a crash.
• The mix of healthy fats and protein from walnuts ensures you feel full longer.
• Because it’s a fruit-forward salad, you’re getting a good dose of antioxidants from both apples and pomegranate.

Storage Tips

This salad is best eaten fresh. If you want to prep ahead:

• Keep the dressing separate until ready to serve.
• Slice apples right before tossing to keep them crisp.
• Store leftovers in an airtight container in the fridge for up to 1 day—though the lettuce may wilt.