Orange Pomegranate Salad with Walnuts

In the winter months, the oranges are lovely, and we eat plenty of these delicious and vitamin-rich fruits. Today, you’ll get the recipe for our citrus salad with pomegranate and honey-roasted walnuts; you really have to try it!

Orange salad with pomegranate and walnuts on a platter with salad utensils.

Easy salad with oranges

We eat quite a lot of oranges at home, but they are also packed with vitamins, so that’s fantastic.

Oranges can easily be used in salads; they taste great on their own, so it doesn’t take much to make a salad with them.

Here’s an easy orange salad with arugula, topped with pomegranate seeds and honey-roasted walnuts.

The honey-roasted walnuts add a touch of sweetness to the salad, but you can also use other nuts or pine nuts, of course.

Platter of orange salad.

Ingredient notes

Oranges – I don’t mind if the oranges are a bit tart when used in this type of salad.

Pomegranate – Half a pomegranate is suitable for this portion. You tap the seeds out of the shell with a spoon and then simply sprinkle them on top of the orange slices. Actually, you can also buy pomegranate seeds already taken out of the shell if you don’t want to bother with it yourself. I found some at Netto here in Denmark.

Honey-roasted walnuts – You’ll need a bit of butter, walnuts, and honey. If you’re not fond of honey-roasted walnuts, you can use plain walnuts or switch them for salted almonds, pistachios, pine nuts, or another crunchy options.

How to make the salad?

It’s really one of those easy recipes you’ve stumbled upon here.

Start by making the honey-roasted nuts because they need some time to cool down. Melt the butter in a pan, roast the walnuts in it, and then add the honey. Let them simmer for a few minutes before removing them and spreading them out on a piece of parchment paper.

Meanwhile, rinse the arugula and place it on a platter. On top, arrange slices of orange and pomegranate seeds. Then, all that’s left is to roughly chop the walnuts and sprinkle them on top of the salad before serving.

Find the full recipe further down this page.

Arugula with slices of orange, pomegranate seeds, and honey-roasted walnuts.

Frequently asked questions

What can I serve this salad with?

The salad goes really well with duck, pork roast, and chicken. In fact, you can use it with almost anything during the winter when oranges are delicious. It’s also a refreshing addition as a salad for Christmas dinner.

Other salad recipes you might like

Arrangement of orange salad on a platter.

Tips and tricks for the recipe

  • You can prepare the honey-roasted walnuts in advance and store them in a jar until needed. They’re also delicious for breakfast or as a side for cheese, so you can easily make a large batch.

Serving suggestions

  • Serve the salad for St. Martin’s Day or Christmas alongside roast duck and caramelized potatoes.
  • Make the salad when serving pork roast to the family.
  • Make the salad when you need an extra boost of vitamins and serve it for dinner with your favorite dishes.

Do you love salad?

Also try our Recipe for Danish Waldorf Salad
Delicious platter of orange salad with pomegranate and walnuts.
Salad for Christmas Eve or St. Martin's Day with orange and pomegranate.

Recipe for pomegranate salad with oranges

Here’s our recipe for an easy and truly delicious orange salad with pomegranate seeds and honey-roasted walnut kernels. It’s delightful all winter long, filled with vitamins, and beautiful to look at.

We hope you’ll want to serve it to your own family during the winter.

Orange salad with pomegranate and walnuts on a platter with salad utensils.

Orange Pomegranate Salad with Walnuts

Recipe for Orange Pomegranate Salad with Walnuts
Easy salad with arugula, orange, pomegranate, and honey-roasted walnuts. Perfect for the winter months, roast duck, or as a salad for Christmas Eve.
5 from 2 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Salad
Cuisine Danish
Servings 4 people
Calories 204 kcal


  • 40 g arugula
  • 4 oranges
  • ½ pomegranate

Honey-roasted walnuts

  • ½ tbsp butter
  • 50 g walnut kernels
  • 1 tbsp honey


Honey-roasted walnuts

  • Melt the butter in a pan and sauté the walnut kernels in the butter over medium heat for a couple of minutes.
    ½ tbsp butter, 50 g walnut kernels
  • Add the honey and let the walnuts simmer, stirring occasionally, for about 5 minutes until the honey has slightly thickened and evenly coated the walnuts.
    1 tbsp honey
  • Pour the walnuts onto a piece of parchment paper and separate them slightly using two forks. Let them cool while you prepare the rest of the salad.


  • Thoroughly wash the arugula and let it drain before arranging it on a platter.
    40 g arugula
  • Peel the oranges and slice them. Arrange the orange slices on top of the salad.
    4 oranges
  • Remove the seeds from the pomegranate and distribute them over the orange slices.
    ½ pomegranate
  • Roughly chop the cooled walnuts and sprinkle them over the salad before serving.


Serving: 1personCalories: 204kcalCarbohydrates: 28gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 4mgSodium: 15mgPotassium: 415mgFiber: 6gSugar: 22gVitamin A: 578IUVitamin C: 75mgCalcium: 85mgIron: 1mg
Keyword Orange salad with pomegranate
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