Cold Shawarma Salad with Pomegranate and Walnut

Name: Cold Shawarma Salad with Pomegranate and Walnut
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 1½ lb (680 g) cooked shawarma meat (rotisserie chicken or spiced cooked beef), chilled, shredded or torn into bite-sized pieces; 6 cups (180 g) mixed salad greens (arugula, romaine, and spinach blend), washed and dried; 1 large (350 g) pomegranate, halved, arils removed; ¾ cup (90 g) walnuts, toasted, roughly chopped; ½ cup (115 g) feta cheese, crumbled or cubed, crumbled into bite-sized pieces; 3 tbsp (45 ml) fresh lemon juice; 1½ tsp (4½ g) ground sumac; ½ cup (120 ml) extra virgin olive oil; 2 cloves (6 g) garlic, minced, finely minced; to taste kosher salt; to taste freshly ground black pepper; 1 tbsp (15 ml) pomegranate molasses (or balsamic vinegar) (optional)

From the MyKitchenBank Kitchen

A vibrant no-cook salad combining warm spiced shawarma meat chilled and shredded over a bed of crisp mixed greens, topped with jewel-bright pomegranate arils, toasted walnuts, and creamy feta cheese. Finished with a zesty sumac-lemon dressing that echoes the flavors of the meat, this Lebanese-inspired salad is ideal for lunch or a light dinner.

Prep: 20 min
Cook: —
Total: 20 min
Makes: 4 salads (about 2 cups each)

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Ingredients

4 servings

1½ lb (680 g) cooked shawarma meat (rotisserie chicken or spiced cooked beef), chilled, shredded or torn into bite-sized pieces
6 cups (180 g) mixed salad greens (arugula, romaine, and spinach blend), washed and dried
1 large (350 g) pomegranate, halved, arils removed
¾ cup (90 g) walnuts, toasted, roughly chopped
½ cup (115 g) feta cheese, crumbled or cubed, crumbled into bite-sized pieces
For the sumac dressing
3 tbsp (45 ml) fresh lemon juice
1½ tsp (4.5 g) ground sumac
½ cup (120 ml) extra virgin olive oil
2 cloves (6 g) garlic, minced, finely minced
to taste kosher salt
to taste freshly ground black pepper
1 tbsp (15 ml) pomegranate molasses (or balsamic vinegar) (optional)

Equipment (6)

Large mixing bowl
Four individual salad bowls or plates
Medium bowl (for dressing)
Knife and cutting board
Whisk or fork
Salad servers or tongs

Steps

Before you start

Have your cooked, cooled shawarma meat ready (rotisserie chicken, store-bought, or homemade); chill it at least 30 minutes before shredding if freshly made
Toast the walnuts in a dry skillet for 3–4 minutes if they are not already toasted, then let cool
Remove pomegranate arils by halving the fruit and gently prying them out over a bowl to catch the juice
Wash and dry the mixed greens thoroughly to prevent a watery dressing

1
Make the sumac dressing
- In a medium bowl, whisk together the lemon juice, minced garlic, ground sumac, and pomegranate molasses (if using).
- Let it sit for 1 minute so the sumac blooms and releases its fruity, tart notes.
- Add the olive oil in a steady stream while whisking constantly to emulsify the dressing.
- Season with salt and black pepper to taste.
- The finished dressing should be bright, tangy, and slightly fruity.
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Ready when: Dressing is emulsified and seasoned to your taste
Tip: The sumac adds tartness; taste as you season—you may not need as much salt if the dressing is already bright
2
Prepare the shredded meat
- If the shawarma meat is still warm or at room temperature, gently shred or tear it into bite-sized pieces (roughly 1 to 2 inches) using two forks or your hands.
- If freshly cooked, let it cool in the refrigerator for at least 30 minutes so it doesn't wilt the greens when assembled.
- The meat should be cool but not ice-cold; cold shawarma absorbs the dressing better.
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Ready when: Meat is shredded into uniform, bite-sized pieces
Tip: Do not shred the meat until just before assembly to keep it tender and moist
3
Dress the greens lightly
- Place the washed and dried mixed greens into a large mixing bowl.
- Pour about half of the sumac dressing (roughly 6 tablespoons / 90 ml) over the greens and gently toss using salad servers or tongs until evenly coated.
- Stop while the greens still have some texture and are not drooping—you want them to stay crisp.
- Save the remaining dressing to drizzle over the salads just before serving.
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Ready when: All greens are lightly coated and glistening, but still firm and upright
Tip: Dress the greens as close to serving time as possible (no more than 5 minutes ahead) to prevent them from wilting
4
Distribute greens to individual plates
- Divide the dressed greens evenly among four individual salad bowls or plates, mounding them loosely in the center of each so there is room for the warm meat and toppings around the edges.
- The greens should form the base layer, with about 1.5 cups per serving.
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Ready when: Each plate has an even portion of dressed greens
5
Layer the warm meat and finish
- Top each mound of greens with an equal portion of the cooled shredded shawarma meat (about 6 oz / 170 g per serving), piling it in the center.
- Sprinkle the pomegranate arils evenly across the top, followed by the chopped toasted walnuts, and finish with the crumbled feta cheese.
- Drizzle the remaining sumac dressing (about 2 tablespoons / 30 ml per salad) over the top, making sure to coat both the meat and the visible greens at the edges.
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Ready when: Each salad is colorful and balanced, with all toppings visible and dressed
Tip: Arrange the toppings in an appealing pattern—the contrast of colors (red pomegranate, white feta, brown walnuts, golden meat) makes the salad much more inviting and appetizing

Good to know

Tips

If you don't have fresh pomegranate, use pomegranate seeds from a jar or package (thaw if frozen), but avoid bottled juice which is too sweet
Toast walnuts in a dry skillet over medium heat for just 3–4 minutes, shaking the pan often—they burn quickly and bitterness overpowers the delicate flavors
Make the salad just before serving if possible; if you must assemble it ahead, keep the greens and meat separate and dress only the greens, adding the meat and toppings at the last minute
For a heartier version, add cooked chickpeas (about ¾ cup / 200 g) or crumbled pita chips along with the other toppings

Make ahead

Prepare the sumac dressing up to 2 days ahead and store it in an airtight container in the refrigerator. Toast the walnuts and separate the pomegranate arils the morning of serving. Shred the cooled shawarma meat no more than 2 hours before assembly. Do not dress the greens more than 5 minutes before eating to prevent sogginess.

Storage & reheating

This salad is best served immediately after assembly. Leftovers (if any) will keep for up to 1 day in the refrigerator in an airtight container, though the greens will soften. The dressing keeps for up to 3 days in the refrigerator. Do not freeze.

Substitutions

cooked shawarma meat (rotisserie chicken or spiced cooked beef), chilled → Grilled lamb or beef kebab meat, or store-bought rotisserie turkey. Use any cooked, seasoned meat with warm spices such as cumin, cinnamon, or allspice
walnuts, toasted → Pine nuts or sliced almonds, toasted. Pine nuts are traditional in some Levantine salads and provide a subtle buttery flavor
feta cheese, crumbled or cubed → Labneh (strained yogurt) or whipped goat cheese. Labneh adds tanginess and a creamy texture; dollop rather than crumble
pomegranate molasses (or balsamic vinegar) → Red wine vinegar or aged balsamic vinegar. Use the same amount; both add fruity acidity if pomegranate molasses is unavailable