Pomegranate Arugula Salad with Feta

The secret to a great salad is balance. Peppery arugula meets sweet juicy pomegranate and creamy, salty feta. Toasted walnuts add the final crunch. It's a complete flavor experience in every bite.
🕒 Prep Time 15 mins
Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Salad Bowl
  • Small Jar (for dressing)
  • Small Pan (for nuts)

Allergen Information

⚠️ Milk
⚠️ Tree Nut

Instructions

1

Toast walnuts in dry pan 2-3 mins until fragrant. Cool.

Tip: Heat activates oils for deeper flavor.
2

Wash and dry arugula thoroughly.

Tip: Dressing slides off wet leaves.
3

Shake oil, vinegar, honey, salt, pepper in a jar to emulsify.

Tip: Honey helps stabilize the emulsion.
4

Combine arugula, seeds, walnuts, and crumbled feta.

Tip: Texture contrast is key.
5

Dress and toss gently right before eating.

Tip: Keep it airy.

Recipe FAQ

Wilted salad?
Salt/acid draws out water. Dress right before serving!
Removing seeds?
Cut pomegranate in half and whack the skin with a wooden spoon over a bowl.

Ingredients

  • 4 oz Fresh Arugula
  • 1 whole Pomegranate (seeded)
  • 4 oz Feta Cheese
  • 2 oz Walnuts
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tbsp Balsamic Vinegar
  • 1 tsp Honey
  • 1 pinch Salt & Pepper