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As the leaves turn and the air becomes crisp, the flavors of fall begin to emerge, inviting us to celebrate the season with vibrant and wholesome dishes. One such dish that captures the essence of autumn is the Fall Harvest Cucumber & Pomegranate Salad. This refreshing salad not only serves as a delightful side dish for your fall gatherings but also shines as a light meal option packed with nutrition. The combination of fresh cucumbers, juicy pomegranates, and a medley of other seasonal ingredients brings together a unique blend of flavors and textures that are both satisfying and invigorating.

Fall Harvest Cucumber & Pomegranate Salad

Embrace the flavors of autumn with our delicious Fall Harvest Cucumber & Pomegranate Salad. This vibrant dish combines crunchy cucumbers and juicy pomegranate seeds for a refreshing salad that's perfect for fall gatherings or as a light meal. Packed with essential nutrients and antioxidants, it's not just tasty but also a feast for your body. Discover the perfect balance of flavors and textures in this refreshing salad that celebrates the best of the season!
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Ingredients
  

2 medium cucumbers, thinly sliced

1 large pomegranate, seeds removed

1 cup cherry tomatoes, halved

1/2 small red onion, finely sliced

1/4 cup feta cheese, crumbled (optional)

1/4 cup walnuts, roughly chopped

1/4 cup fresh parsley, chopped

2 tablespoons extra virgin olive oil

1 tablespoon apple cider vinegar

1 teaspoon honey

Salt and pepper, to taste

Instructions
 

Prepare the Vegetables: Begin by slicing the cucumbers into thin rounds. Cut the cherry tomatoes in half for a vibrant pop of color. Next, finely slice the red onion, ensuring to separate the onion rings for even distribution in the salad.

    Collect Pomegranate Seeds: To extract the seeds from the pomegranate, carefully cut it in half. Using a wooden spoon, gently tap the outer skin while holding it over a bowl to catch the seeds. Alternatively, to minimize juice splatter, submerge the pomegranate half in a bowl of water and gently pry out the seeds.

      Mix the Dressing: In a small mixing bowl, combine the extra virgin olive oil, apple cider vinegar, honey, and a pinch of salt and pepper. Whisk thoroughly until the mixture is emulsified and well blended. Taste and adjust the seasoning as necessary.

        Assemble the Salad: In a large mixing bowl, combine the prepared cucumbers, halved cherry tomatoes, sliced red onion, fresh pomegranate seeds, crumbled feta cheese (if using), roughly chopped walnuts, and chopped parsley. Toss gently to incorporate all ingredients.

          Dress Your Salad: Drizzle the prepared dressing over the salad mixture. Using a large spoon or salad tongs, gently toss the salad to ensure all components are evenly coated with the dressing.

            Chill and Serve: For optimal flavor infusion, let the salad rest at room temperature for approximately 15 minutes before serving. This resting period allows the ingredients to meld, enhancing the flavor. Serve fresh and enjoy!

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes (including resting time) | 4 servings

                Presentation Tips: Serve the salad in a large white bowl to highlight the vibrant colors of the ingredients, and sprinkle additional pomegranate seeds and walnuts on top for an eye-catching finish. Optionally, garnish with a few sprigs of parsley for a fresh touch.