Tabbouleh With Apples, Walnuts and Pomegranates

• 2 cups flat-leaf parsley, finely chopped
• 1/2 cup fresh pomegranate seeds
• 1 cup diced, cored, unpeeled apples, preferably Pink Lady
• 1/2 cup diced red onion
• 1 1/2 to 2 teaspoons ground urfa biber peppers, smoked paprika or chipotle chile pepper
• 3 to 4 tablespoons honey
• 1/4 cup lemon juice
• 1/2 cup extra virgin olive oil
• Coarse kosher salt
• 1 cup walnuts

1. Mix the parsley, pomegranate seeds, apples and red onion in a medium bowl.
2. Stir in the pepper or paprika, honey, lemon juice and olive oil.
3. Season to taste with salt and mix thoroughly.
4. If desired, at this point the mixture may be covered and refrigerated for up to two days.
5. In a dry skillet over medium heat, stir the walnuts until toasted, about 3 minutes.
6. Sprinkle the walnuts with a pinch salt and crush them with the side of a knife or in a mortar and pestle until they are in coarse pieces.
7. Stir in the crushed walnuts.
8. (If the tabbouleh has been refrigerated, set it out at room temperature for an hour before adding the walnuts.)

flatleaf parsley, pomegranate seeds, apples, red onion, ground urfa biber peppers, honey, lemon juice, extra virgin olive oil, kosher salt, walnuts

Taken from cooking.nytimes.com/recipes/1013845 (may not work)