- 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.
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.
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
Shopping List (0)
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
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