Pomegranate, Arugula Salad Recipe | Tyler Florence
Pomegranate, Arugula Salad
Level: Easy
Serves: 4
Nutritional Information Per Serving (1 of 4 servings): Calories 619, Total Fat 49 g, Saturated Fat 8 g, Carbohydrates 44 g, Dietary Fiber 5 g, Sugar 36 g, Protein 7 g, Cholesterol 6 mg, Sodium 518 mg
Total Time: 5 minutes
Preparation Time: 5 minutes
Ingredients:
- 1/4 cup pomegranate molasses
- Juice of 1/2 lemon
- 2 tablespoons honey
- 2 tablespoons red wine vinegar
- 3/4 cup olive oil
- Kosher salt and freshly ground black pepper, to taste
- 6 cups loosely packed arugula (preferably leafy hydroponic if possible)
- Seeds from 1 pomegranate
- 1/4 cup Parmigiano-Reggiano shavings
- 1/4 cup walnuts, toasted
- 1 shallot, thinly sliced
Instructions:
- Whip up a vibrant vinaigrette: In a bowl, whisk pomegranate molasses, lemon juice, honey, and red wine vinegar. Slowly drizzle in olive oil while whisking to form a silky emulsion. Season with kosher salt and black pepper to your taste.
- In a large bowl, gently toss the fresh arugula, juicy pomegranate seeds, nutty Parmigiano-Reggiano shavings, crunchy toasted walnuts, and thin shallot slices. Drizzle with the dressing and mix lightly for an even coat that brings every bite to life.
Ready in just 5 minutes, this salad bursts with sweet-tart pomegranate, peppery arugula, and toasty walnutsperfect for igniting your next meal with fresh, irresistible flavor!
