Apple Salad with Mint & Pine Nuts

Total: 15 minutes
Prep: 15 minutes
Yield: 1 serving

I love the bright color of pomegranate seeds – they make the simplest dishes look special, like this apple salad.



  1. In a pan, toast the pine nuts until golden brown, stirring constantly. Put aside.
  2. In a small bowl, toss the diced apple with lemon juice, maple syrup, dried mint and mix.
  3. Sprinkle with pomegranate seeds and pine nuts.


  • For this salad, use a firm-fleshed apple like Pink Lady, Kanzi or Braeburn. You can substitute sunflower seeds for the pine nuts.

Katja Meier is a trained dietician and teaches dietetics and nutritional medicine. She is the recipe-creator behind Breakfast with Flowers (, a blog dedicated to whole-some, plant-based breakfast recipes featured by edible flowers. She holds a certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies. Follow her on Instagram @breakfastwithflowers
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