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+ servings

Watercress and pomegranate salad

Richard Bewley
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Prep Time 10 mins
Total Time 10 mins
Course Salad
Cuisine European
Servings 2


  • 6 tbsp extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 1 tbsp wholegrain Dijon mustard
  • 1 tbsp liquid honey
  • 1 medium red onion peeled and thinly sliced into rings
  • 1 x 75g bag of watercress washed
  • 1 x medium pomegranate seeds separated and pith removed
  • walnut halves if having as a main salad


  • In a clean and sterile screw-top jar, combine the oil, vinegar, mustard, honey, garlic, salt and pepper and close the lid tight. Give the ingredients a really good and thorough shake.
  • Remove the seeds from the pomegranate. Apart from delegating the task to someone with a lot more patience than me, there is no quick and easy way I have found to remove those delicious little buggers (the seeds) from the skin and pith. Scrub that, I have just been searching online and found this. The water method is genius. First, roll the fruit to loosen the seeds. next, score with a sharp knife from top to bottom to quarter the fruit. Then, split open the pomegranate under water extracting seeds with our hands - seeds will sink to the bottom, pith to the top. All that is left to do is remove the pith and discard, then drain the seeds.
  • Peel and finely slice the red onion into rings.
  • Assemble the salad by laying out a bed of watercress, then a few onion rings, sprinkle a good handful of pomegranate seeds then (having given the jar another good shake), drizzle the dressing over (you do not need much).
  • Lay of walnut halves on top (if using), or whatever else you think will work well.


This simple little salad works a treat, and feel free to make a batch of the mustard and honey dressing- it keeps for a good few days in the fridge for another innings or two.
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