Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g potato (s)
- 3 carrot (s)
- 1 apple
- 2 pomegranate
- 2 tablespoon walnut oil
- 2 tablespoon balsamic vinegar, white, vegan
- 50 g kernels (walnut)
- 1 tablespoon mint, chopped, fresh or frozen
- some salt and pepper
- some sugar
Print Recipe
Pin Recipe Instructions
- Salad:
- Peel the potatoes, boil them in salted water, let them cool and cut into slices. Grate the carrots, core the apple and cut into cubes. Halve the pomegranates and use a spoon to scrape the seeds out of the skin, collecting the juice.
- Mix the carrots, potatoes, apple and pomegranate seeds together.
- Dressing:
- Mix the oil, balsamic vinegar and pomegranate juice together. Season with salt, pepper and sugar and pour over the salad.
- Roast the walnuts and serve the salad sprinkled with the kernels and mint.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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