This gorgeous seasonal salad is the perfect compliment to heavier winter meals. The arugula gives a fresh, peppery flavor, the pomegranate adds tremendous color, and the fruit and walnuts add great texture and crunch. Best of all, the dressing seals the deal with a hint of sweetness. Enjoy!
Arugula Salad with Pomegranate and Apple
Prep time
Total time
Serves: 4
Ingredients
- 6 cups baby arugula
- 1 apple, thinly sliced (I recommend a crisp, sweet variety like Fiji or Honeycrisp)
- ½ cup pomegranate seeds
- ⅓ cup walnuts, finely chopped
- ¼ cup parmigiano-reggiano, grated or shaved
- 2 tbs apple cider vinegar (you can also use a flavor infused balsamic; I love to use a raspberry or pomegranate balsamic glaze for added sweetness)
- 2 tbs raw honey
- ½ lemon
- 6 tbs olive oil
- Salt and pepper as desired
Instructions
- Lightly toss arugula, pomegranate, apple slices, walnuts, and parmesan shavings in a large bowl.
- Whisk apple cider vinegar, honey, and juice of lemon in small bowl, slowly pouring in the olive oil. Add salt and pepper to taste.
- When ready to eat, toss in dressing and serve. If you're serving guests, I like to add extra pomegranate seeds for garnish to make each plate more colorful.
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