Pomegranate Arugula Salad Recipe

Alright, let’s dive into this feast of flavors—I’m about to introduce you to a salad combo that’s as vibrant as your Instagram grid and as refreshing as a weekend getaway! Let’s talk about this Pomegranate Arugula Salad, where peppery greens meet juicy pomegranate pops, all under a drizzle that ties it together like a perfect playlist.

The vibrant combination of sweet and tangy flavors in my Pomegranate Arugula Salad is what I love most. The fresh arugula pairs perfectly with the juicy pomegranate seeds and creamy feta cheese.

The toasted walnuts, which I always include, add a lovely crunch. And the drizzle of olive oil and balsamic vinegar makes it all come together beautifully.

This salad is just as well suited to be a side dish for a dinner party as it is to be eaten alone for lunch or dinner in front of the TV.

Pomegranate Arugula Salad Recipe Ingredients

• Arugula: Rich in vitamins K and C, providing a peppery freshness.
• Pomegranate seeds: High in antioxidants, offering a sweet-tart burst.
• Feta cheese: Provides creamy saltiness and a good source of calcium.
• Walnuts: Packed with omega-3, these toasted nuts add a crunchy texture.
• Olive oil: Heart-healthy fats that enhance flavors and add silkiness.

Pomegranate Arugula Salad Recipe Ingredient Quantities

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• 2 cups fresh arugula
• 1/2 cup pomegranate seeds
• 1/4 cup crumbled feta cheese
• 1/4 cup walnut halves, toasted
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Salt and pepper to taste

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How to Make this Pomegranate Arugula Salad Recipe

1. Start by washing the arugula just as you would any other green: under a cold, strong stream of water. Since arugula is more peppery and nutty in flavor than most salad greens, you may wish to savor that quality in its purest form. For that reason, each of the following preparations begins with unadulterated fresh arugula. And I think that if you treat it well at the very start, you will be well rewarded.

2. In a large bowl for salad, mix the arugula with the pomegranate seeds, softly tossing them to distribute the seeds evenly.

3. In the bowl, add the crumbled feta cheese, spreading it over the arugula and pomegranate mixture.

4. In a small skillet over medium heat, lightly brown and fragrance the walnut halves. For about 3-5 minutes, hold the toasting process between done and overdone. Stir occasionally to ensure even baking and watch for the first sign of fragrance, which is your signal that these nuts are reaching perfection! Let them cool slightly before adding to the salad.

5. Distribute the toasted walnuts evenly over the salad, sprinkling them across the top.

6. In a tiny basin, beat the olive oil, balsamic vinegar, and honey until the trio are copacetic and emulsified.

7. Taste and adjust the seasoning in the dressing, using salt and pepper, if necessary, to make the flavor pop.

8. Lightly coat all the ingredients with the dressing by drizzling it over the salad.

9. Lightly mix the salad with salad tongs or a large spoon and fork. The goal is even distribution of the dressing and not to break down the larger salad elements.

10. Serve without delay, savoring the fresh, bright taste and texture of the Pomegranate Arugula Salad.

Pomegranate Arugula Salad Recipe Equipment Needed

1. Salad spinner or colander
2. Large salad bowl
3. Small skillet
4. Small bowl
5. Whisk or fork
6. Salad tongs or large spoon and fork set

FAQ

• What is the best way to toast the walnut halves?Lightly brown the walnut halves in a skillet over medium heat. Do this for 3-5 minutes, stirring almost constantly. When done, they should be fragrant and just starting to turn golden.
• Can I use a different cheese instead of feta?Indeed, goat cheese or blue cheese can work wonderfully in this salad. Both of these cheeses can substitute well for the original, but they do change the salad’s flavor profile slightly.
• How can I easily remove pomegranate seeds?Slice the pomegranate in two and immerse it in a water-filled basin. Carefully extract the seeds from their pithy enclosures beneath the surface of the water. This method ensures that the juice does not escape from the seeds at all.
• Is there a vegan option for this salad?To prepare the salad so that it is vegan, do one of these:
  Omit the feta cheese; use a plant-based cheese alternative.
  Instead of honey, use agave syrup or maple syrup.
• Can I prepare this salad in advance?Certainly, but the dressing and nuts should be added right before serving to maintain the salad’s freshness and crunchiness.
• What alternative greens can be used instead of arugula?If arugula is not available, baby spinach or mixed salad greens may be used to replace it.
• How do I store leftover salad?Keep the salad in an airtight container in the refrigerator for no more than 2 days. Expect diminished freshness and crispness upon opening the container if you wait for the full 2 days.

Pomegranate Arugula Salad Recipe Substitutions and Variations

Arugula. Baby spinach or mixed salad greens.
Pomegranate Seed: Dried Cranberries or Raisins
Feta cheese: cheese made from goat’s milk or from cow’s milk.
Pecan halves or almonds are walnut halves.
Red wine vinegar or apple cider vinegar: balsamic vinegar

Pro Tips

1. Chill the Salad Bowl: Before assembling the salad, chill the bowl in the refrigerator. This helps keep the salad crisp and fresh just before serving.