Clementine and Pomegranate Salad with Honey and Halva

It has been too long since I posted a recipe here, and I’m excited to share this one with you.

I recently made this fruit salad again, and it made my heart sing. The ingredients are in peak season right now, so I encourage you to try it out.

I know, when you think of winter, a fruit salad doesn’t normally come to mind but trust me, this salad is quite perfect for the Holidays and the winter season.

It is so simple to assemble, and my favourite part about this salad is the elegant Middle Eastern flavours of citrus, pomegranate and halva, which is one of my most nostalgic childhood treats.

To me, this salad is a taste of home.

What is halva?

Halva (or as the Lebanese call it, halawa), is a Middle Eastern confectionary made from sesame paste and sugar. It has a crumbly melt-in-your-mouth texture, and has a delicious vanilla, nutty flavour.

In other words, it’s delicious. As a kid, I would eat spoonfuls of halva straight from the container.

Why it works beautifully in this salad

The creamy vanilla flavour of the halva tastes so silky when paired with the tart and citrusy burst of the crispy pomegranate seeds, the clementines and sweetness of the honey. It is such a bright and seasonal treat.

As familiar as these ingredients are to any Lebanese kitchen, admittedly, this salad is not a typical Lebanese salad.

Inspired by Persian influences and her Mother’s culinary gift as a catering chef, my dear friend shared this combination with me years ago and it has been a favourite winter salad ever since.

Here’s what you need:

  • Clementine wedges: clementines this time of year are so juicy and they’re quick to peel and assemble.
  • Fresh pomegranate seeds: preferably seeded straight from the fruit for ultimate crispiness and freshness.
  • Plain halva: you can find halva here on Amazon if it’s not available in the International aisle of your local market.
  • Honey: local honey is always a good choice.

This colourful salad is an ode to home, to my friend, and to my parents’ kitchen.

A kitchen where oranges were a daily after-dinner palette cleanser, halawa was a special treat, and pomegranate seeds floated elegantly in sparkling wine to toast special occasions.

My recipe page on this blog would be incomplete without highlighting this special little combination of nostalgic ingredients.

I hope you get to enjoy it!


  • 4 seedless clementines, peeled into individual wedges
  • 1/4 cup of fresh pomegranate seeds
  • 2 Tablespoons of crumbled halva
  • A drizzle of honey


  1. In a small dish or salad bowl, lay down a layer of the clementine slices.
  2. Sprinkle the pomegranate seeds, then sprinkle the crumbled halva.
  3. Drizzle the honey.
  4. Toss gently, and enjoy!
Serving: 2

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