Unwrapping the top 10 reasons why California Walnuts belong in your Christmas
Christmas is the season of mince pies, cheeseboards and “just one more” chocolate – and we’re absolutely here for it. But if you’ve ever reached the “I’ve overdone it” stage by Boxing Day, you’ll know that feeling good and eating well can sometimes feel like a bit of a balancing act.
The good news? You don’t have to choose. 
With a few smart tweaks, you can enjoy all the festive flavours you love and give your body a little extra support along the way. And for many nutrition experts, there’s one hero ingredient (spoiler)… walnuts.
You could say California Walnuts are the ultimate Christmas all-rounder. Whether you’re baking up a storm, hosting a cosy brunch or simply snacking by the fire, these golden gems add a wholesome crunch and a touch of festive magic to every moment, helping you bring together both taste and nutrition in one easy step.
At California Walnuts, we like to call it “intelligent indulgence” – enjoying the best of the season, with a little extra goodness in every bite.
According to our very own Dr Rachel Blaine, Scientific Advisor at California Walnuts, small choices can make a big difference to how you feel during the busy Christmas period.
“Walnuts are one of nature’s most nutrient-dense foods,” says Dr Blaine. “They’re packed with heart-healthy fats, plant-based protein and fibre – the perfect balance of flavour and function.
“It’s not about cutting back; it’s about enjoying your favourites a little more intelligently.”
So, if you’re keen to boost your fibre, embrace functional foods or simply make smarter choices this Christmas, walnuts can bring both flavour and goodness to every dish – proving that festive eating can be indulgent and intelligent.
Still hungry for more? It’s time to unwrap the top ten reasons why California Walnuts belong in your Christmas!
- The Only Nut with Significant Omega-3 ALA: A handful (30g) provides 2.7g of plant-based omega-3 ALA – essential for heart and brain health[1].
- Heart Health Support: Regular walnut consumption helps contribute to normal blood cholesterol levels[2] and inflammation, with studies showing a 10% lower risk of cardiovascular disease[3].
- Brain Function Benefits: Evidence shows walnuts may improve memory, faster reaction times, and cognitive performance – helping you stay sharp and focused during the festive rush[4].
- Sleep Better, Naturally: A University of Barcelona RCT found that consuming 40g of walnuts with dinner improved overall sleep quality, reduced daytime sleepiness, and boosted melatonin biomarkers – a simple way to enjoy more restful nights during the busy Christmas season[5].
- Fibre and Protein for Satiety: Each handful provides 4.4g protein and 1.4g fibre[6], helping you feel fuller for longer and balance festive indulgence with everyday wellness.
- Antioxidant Power: Walnuts contain polyphenols[7] that combat oxidative stress and support cellular health – especially valuable in winter months.
- Gut Health Impact: Studies show walnut consumption can enhance beneficial gut bacteria, which supports heart health markers[8].
- Diabetes Risk Reduction: Regular walnut intake is associated with a lower risk of type 2 diabetes and better long-term weight control[9].
- Versatile Plant-Based Protein: Walnuts are a natural plant-based protein alternative – ideal in salads, savoury dishes, and as a meat substitute in festive recipes.
- Everyday Guidance, California Quality: A daily serving is a simple handful (12–14 halves), providing protein, fibre and omega-3. You can maximise the taste and quality of walnuts by keeping them in the fridge or freezer – and look for California or Produce of USA on pack for the best quality, flavour and sustainable provenance.
Why not try some of our festive favourites?
Roasted Ginger Walnuts
Ingredients
- 200 g California Walnuts
- 1 ball Ginger stem finely chopped
- 1 tsp Ground ginger
- 1 tbsp Syrup
Instructions
- Preheat the oven to 200oC, gas mark 6. Line a baking tray with baking parchment.
- Place the Walnuts in a bowl and toss in the stem and ground ginger and the ginger syrup to evenly coat. Spread out on the baking tray and roast for 5-8 minutes until just turning golden. Allow to cool slightly.
Nutrition
Notes
Christmas Walnut Mincemeat Lattice
Ingredients
For the Walnut mincemeat: Makes approx. 1.4kg
- 500 g dried mixed fruit
- 150 g California Walnuts chopped
- 100 ml Brandy
- Zest and juice 1 large orange
- 2 tsp ground cinnamon
- 200 g pack vegetable suet
- 200 g dark brown soft sugar
- 1 Bramley apple cored and grated, approx. 250g
For the lattice tart
- 50 g California Walnuts plus 5-6 whole Walnuts
- 175 g plain flour
- 100 g butter cold and diced
- 1 medium egg beaten plus 1 yolk
- 600 g walnut mincemeat see above
- 1 clementine thinly sliced
Instructions
- To make the mincemeat, place the fruit and Walnuts in a large bowl with the brandy, orange zest and juice and leave to soak for 1 hour. Stir in the remaining ingredients and allow to soak overnight, stirring occasionally. You can use the mincemeat the following day, or store in sterilised jars for later. (See Cook’s tip).
- For the lattice pastry, place the 50g Walnuts in a food processor and finely chop. Add the flour, a pinch of salt and the butter and pulse to form fine breadcrumbs, add in the egg yolk and 2-3 tbsp water and pulse until a soft dough is formed. Wrap in clingfilm and chill for 30 minutes.
- Preheat the oven to 200oC, gas mark 6.
- Roll out ¾ of the pastry and line a 23cm fluted tin, chill for 10 minutes. Prick the base with a fork and line with a large scrunched-up piece of baking parchment, add baking beans and bake for 10 minutes, remove the parchment and beans and cook for a further 5 minutes.
- Fill the pastry case with mincemeat and top with the clementine slices. Roll out the remaining pastry including any off cuts from the base to a 23x15 rectangle and cut into 1cm strips. Arrange these strips in a lattice design over the mincemeat, top with a few whole Walnuts. Bake for 25 minutes until golden. Cool a little in the tin before removing to serve.
Nutrition
Notes
Ginger Root Vegetable Traybake
Ingredients
- 350 g Parsnips peeled and cut into bite-sized chunked
- 250 g Carrots peeled and cut into bite-sized chunks
- 200 g Red onion cut into 8 wedges
- 230 g Fennel trimmed and cut into 8 wedges
- 80 g California Walnuts
- 2 cloves Garlic finely chopped
- 50 g Fresh ginger finely grated
- 1 1/2 tbsp Rapeseed oil
- 1 tbsp Pomegranate molasses
- 3 Thyme leaves to garnish
Instructions
- Pre heat the oven to 200oC, gas mark 6.
- Place all the vegetables and Walnuts into a large roasting tray.
- In a small bowl, mix together the garlic, half the ginger, the oil and molasses, and season well. Toss the vegetables to evenly coat. Roast for 40 minutes, stirring once halfway through until tender. Toss in the remaining fresh ginger.
- Sprinkle with thyme leaves to serve.
Nutrition
Notes
Festive Inspired Trifle
Ingredients
- 135 g pack raspberry jelly
- 300 ml mulled wine
- 100 g Madeira cake sliced
- 50 g custard powder
- 150 g caster sugar
- ¼ tsp grated nutmeg
- 600 ml milk
- 100 g California Walnuts
- 300 ml whipping cream
- Sprinkles to decorate
Instructions
- Cut the jelly into cubes and place in a large jug. Heat the mulled wine to just below boiling and pour over the jelly, stir to dissolve and top up with water to give 500ml.
- Place the cake slices in the base of a 1.2 litre trifle dish and pour over the jelly, chill until set.
- Meanwhile, place the custard powder, 50g sugar and nutmeg in a saucepan and blend in the milk, bring to the boil, stirring continuously until thickened. Chop half the walnuts and add to the custard. Transfer to a bowl, cover the surface with clingfilm and allow to cool.
- Meanwhile, place 50g sugar in a small saucepan with 50ml water, bring to the boil then add remaining walnuts, cook for 2 minutes. Place the remaining sugar on a plate. Using 2 forks remove the walnuts from the syrup and toss in the sugar, allow to cool.
- When the jelly is set, spread over the custard. Whisk the cream to soft peaks and spoon over the custard.
- Sprinkle over the sugared walnuts and sprinkles to serve.
Nutrition
Notes
Try different flavours of jelly and serve with a sparkler for really festive fun.
[1] Sala-Vila A, Fleming J, Kris-Etherton P, Ros E. Impact of alpha-linolenic acid, the vegetable omega-3 fatty acid, on cardiovascular disease and cognition [published ahead of print February 16, 2022]. Advances in Nutrition. doi.org/10.1093/advances/nmac016.
[2] https://www.efsa.europa.eu/en/efsajournal/pub/2074
[3] Sala-Vila A, Fleming J, Kris-Etherton P, Ros E. Impact of Alpha-linolenic Acid, the Vegetable Omega-3 Fatty Acid, on Cardiovascular Disease and Cognition. Adv Nutr. 2022 Feb 16:nmac016. doi: 10.1093/advances/nmac016. Epub ahead of print. PMID: 35170723.
[4] https://pubs.rsc.org/en/content/articlelanding/2025/fo/d4fo04832f
[5] Zerón-Rugerio MF, Ibarra-Picón A, Diez-Hernández M et al. Daily Walnut Consumption Increases 6-Sulfatoxymelatonin Urinary Levels and Can Improve Sleep Quality: A Randomized Crossover Trial [published online ahead of print August 12, 2025]. Food & Function. DOI: 10.1039/d5fo00971e
[6] Food Standards Agency (2002), McCance & Widdowson’s The Composition of Foods, Seventh summary edition. Cambridge: Royal Society of Chemistry
[7] Poulose SM, Miller MG, Shukitt-Hale B. Role of walnuts in maintaining brain health with age. J Nutr. 2014 Apr;144(4 Suppl):561S-566S. doi: 10.3945/jn.113.184838
[8] Tindall AM, McLimans CJ, Petersen KS, Kris-Etherton PM, Lamendella R. Walnuts and Vegetable Oils Containing Oleic Acid Differentially Affect the Gut Microbiota and Associations with Cardiovascular Risk Factors: Follow-up of a Randomized, Controlled, Feeding Trial in Adults at Risk for Cardiovascular Disease.
J Nutr. 2020;150(4):806-817. doi:10.1093/jn/nxz289
[9] Hadi, A., Khosroshahi, M.Z., Zwamel, A.H. et al. Impact of walnut consumption on glycemic control and anthropometric indices: a systematic review and meta-analysis of randomized controlled trials. J Diabetes Metab Disord 24, 62 (2025). https://doi.org/10.1007/s40200-025-01566-z
