Toast the chopped walnuts. Once toasted, set them aside to cool before adding them to the yogurt bowl.
Stovetop Method: You can toast the walnuts in a dry pan over medium-high heat, toasting the walnuts for about 4-5 minutes. Stir frequently so they don’t burn.
Oven Method: Alternatively, toast the walnuts in the preheated oven at 375°F (or 190°C) for about 6-8 minutes, keeping a close eye on them so they don’t burn.

If using a whole pomegranate (like I am), get the seeds out. There are multiple methods for it.
Easiest Method: I find that the easiest method is cutting in half (in the middle) and then using a wooden spoon to lightly beat on the outside of the pomegranate so the seeds come out.
The Tidiest Method: Alternatively, you can cut the pomegranate alongside the 5-6 ridges it has and gently open the sections. Then, use the wooden spoon to lightly beat on the outside of each section to get the seeds out. This method is neater because all the seeds are intact after getting them out.

Add 1 cup of Greek yogurt to a small bowl. Top with walnuts, pomegranate seeds, and honey.