Green Olive, Walnut & Pomegranate Salad; Thanksgiving Day Recap
This post may contain affiliate links. Please read my disclosure policy.
Tired of cooking? Me too. But I have one more teensy tiny recipe to share with you before I disappear into I-don’t-feel-like-cooking-anything mode. And it’s a good one. You HAVE to make this. Not immediately, but soon and definitely before the end of the year, because nothing will look more festive on your holiday table and nothing will taste more restorative in the season of endless feasting.
The recipe comes from the book Turquoise by Greg and Lucy Malouf, which my aunt introduced to the family last winter when she served this stunning salad at a dinner party. The myriad textures and sweet-salty-hot dressing make this salad irresistible.
Just a head’s up, there are a few ingredients that you might not have in your pantry — walnut oil and pomegranate molasses — but please don’t run out and buy either of these ingredients. This is just a salad, a salsa really: if you take out the crunchies (the nuts and pomegranate seeds) and think about a classic tomato salsa, here, the olives become the tomatoes, shallots the onions, lemon the lime, parsley the cilantro. The walnuts, pistachios and pomegranate seeds add a nice crunch, flavor, and dimension that a simple salsa just doesn’t possess but the spirit of the dressing — a balance of sweet, salty and hot — is something that can be achieved by any number of pantry items. (See notes below.)
The recipe says it serves four, but don’t buy it. You’ll have a hard time sharing this. I could have eaten it all by myself as could have Ben. Personally I think this would make a wonderful meal for two served with some Turkish flatbread — I’ve been dying to make this Paula Wolfert recipe for years — and some hummus or eggplant caviar or a few slices of cheese.
Also, if you want to extend this salad’s life expectancy, you could certainly fold in some farro or quinoa or your grain of choice, but don’t go overboard. There is something so lovely about the salad as it is. Hope you all had a wonderful holiday.Print
Green Olive, Walnut & Pomegranate Salad
- Total Time: 30 minutes
- Yield: 4 servings
Source: Turquoise: A Chef’s Travels in Turkey by Greg & Lucy Malouf
Notes: Use the amounts as a guide. I added a bit more of almost everything. Also, make sure the green olives are good. If you are able to taste them — from an olive bar, for example — before you buy them, that is ideal. Remember: if you don’t like the olive before you chop it up and throw it in the salad, you probably won’t like it any better when it’s in the salad.
Substitutes for pomegranate molasses: Pomegranate molasses is syrupy in texture and both sweet and tart in flavor, so if you really want to add a splash (which is all the recipe calls for) of this ingredient, then you want something like a mixture of honey and lemon or brown sugar and cranberry juice. I found lots of good ideas from the Food52 community as well as a recipe from Simple Recipes, but all I ended up doing — did I mention I’ve been feeling super lazy? — was splashing in some white balsamic vinegar, which certainly doesn’t create the same effect as pomegranate molasses but which added a nice bite and flavor.
- 3/4 cup walnuts
- 1/2 cup pitted green olives, coarsely chopped (I added more)
- 1/4 cup unsalted shelled pistachios, coarsely chopped
- 1/2 cup pomegranate seeds (I added more like a cup)
- 2 small shallots, peeled and finely diced
- 1 red Serrano chile, seeded and finely diced (I used green)
- 1 tablespoon shredded flat-leaf parsley (or more)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon walnut oil (optional — use extra virgin olive oil if you don’t have walnut)
- splash of pomegranate molasses (optional)
- juice of ½ lemon
- sea salt
- freshly ground black pepper
- Preheat oven to 350⁰F. Scatter the walnuts onto a jelly-roll pan and roast for 5-10 minutes, until deep golden brown. Pour the nuts into a tea towel and rub well to remove as much skin as possible. Chop the walnuts coarsely and toss in a sieve to remove any remaining skin or dust.
- Combine all the ingredients in a large bowl and toss gently. Leave to stand for 5 minutes or so before serving to allow flavors to meld. Taste and adjust seasoning as necessary — add more lemon, olive oil, pepper, salt (just be careful because the olives are salty), etc.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Thanksgiving Day Recap:
The breakfast table. As suspected, clotted cream was requested, lemon cream ignored:
It was so nice having frozen scone dough on hand to pop in the oven on Thanksgiving Day morning. The scones were delectable:
Cranberry sauce, simmering; bread, rising; Suzanne Goin’s stuffing, which was the unanimous favorite dish of the occasion, waiting for oven space:
Darcy’s apple crumble, ready for the oven. SO delicious:
For dinner the next day, we had leftover turkey paninis with Talley’s shaved Brussels sprouts, bacon and pomegranate salad — delicious!
This post may contain affiliate links. Please read my disclosure policy.
27 Comments on “Green Olive, Walnut & Pomegranate Salad; Thanksgiving Day Recap”
OMG …. I could eat this with a spoon ….. gorgeous.
You can find walnut oil at Homegoods stores – you will be amazed at what you can find in their food section .
enjoying your blog !
Gourmet Goddess — amazing tip! Thanks. My mother always used to stock up on high-quality vanilla at Marshall’s (which I think is the same as Homegoods now? or close to it anyhow?) I will have to go scour the food aisle of my local TJ Maxx — we don’t have a Homegoods or Marshall’s nearby. Hope you’re having a nice weekend!
So delicious looking -and delicious tasting I am sure. Love those pomegranate seeds and the fact that you had traditional English food for breakfast -scones and clotted cream -food of the gods.
Sue — I am a new fan of clotted cream — delish!
Graham has the most beautiful eyes!
I love the look of this salad – those Middle Eastern dip/salad affairs are so delicious.
You cannot see me, but please imagine me jumping up and down with pure joy: I have all the ingredients, including the walnut oil AND pomegranate molasses!
Of course, that means I’ll be making this salad – will let you know how it goes
absolutely amazing, I can imagine the flavors!
Sally BR — I love it. Too funny. I am jealous you have pomegranate molasses…I can’t seem to find it anywhere! Please report back! This is such a wonderful combination. I hope you like it as much as I.
Love your blog!!! I have tried several of the recipes and have not been disappointed!! Keep up the good work!!! Have a Blessed Holiday Season!!!! ❤
Oh Denise, you are too much. Thank you for saying such kind things. Have a wonderful holiday season as well!!
Great salad idea, and the book looks beautiful. Thank you for the pie crust tips last week. Very helpful. I made a successful turkey soup with turkey stock, wild rice, swiss chard, leeks, and parmesan rinds.
Forgot to say that even Stop and Shop has pomegranate molasses in the kosher/Middle East section.
Liz — my Giant has NOTHING. I am serious. Not exaggerating one bit. So frustrating.
Ok you have convinced me to try this – I title and I was a little like meh doesn’t really appeal to me, but then I read your post and now I am tempted to try it. This one is going in my ‘to cook’ list! I’ll let you know what I think once I get around to trying it (the list is long!)
Explody Full — I know, it really is kind of odd, but it is SO good. I know you will approve.
I have to ask, the turkey looked perfect, did it taste aaammmazing?
Natalia — The turkey was really nicely cooked, but definitely under-seasoned. And, I should have used my brain and added salt before roasting it despite that not being in the instructions. Also, my 12-lb turkey cooked in under 2 hours. I think I overcooked it a tad. But, it was well received overall and made great sandwiches in the days following.
I don’t know how I’m just seeing this post now. I can’t get over how big Graham is – what a cutie!
I think I’m going to make scones, crumble and olive & pomegranate salad asap. It has been so grey here recently and think I need to get my baking on to brighten things up a bit. Of course the last time I used pomegranate I brightened up more than just a salad – the counters were splattered pink and so was my white t-shirt!
I’m so glad you liked the shaved Brussels sprouts salad. Everyone at our Thanksgiving loved it too.
happy (belated) turkey day.
Talley — I am loving it! We made a similar variation with cabbage, which we blanched for just 2 minutes to soften. It was delish! The cabbage itself tasted like mustard, and the whole combo is just so good this time of year.
Fantastic pictures! I want to roll around in this naked. Sorry, but it just looks that good. Found you via ziplist, and will be coming back for more. Cheers!
Les Moor — you are too funny. I love it. I hope you do come back for more!
By “I used green” did you mean green chilies like from a can? Or green Serrano peppers?
I used fresh, green Serrano peppers. Sorry the photos were all messed up in this post! I just fixed them. Let me know if there is anything else!
This recipe looks wonderful! Do you think it would hold up to being made a day ahead of time?
Wow!!! This recipe looks awesome. I love cooking new items & the process of this recipe is useful. My mother also suggested me to follow anncoojournal’s food blogs. I just visited their blogs and they are easy to make at home.
Question – I may be overthinking, but what kind of green olives? They vary so much in salinity. There are Castlevetrano (likely misspelled) to Spanish. Appreciate direction.