Arugula Salad with Feta, Walnut and Pomegranate

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  • 3 C tender arugula leaves
  • 2 T walnuts, lightly toasted
  • 1 T shallot, sliced thinly
  • 3 T pomegranate seeds
  • 2 T sheep's milk feta
  • kosher salt
  • black pepper
Dressing:
  • 2 T lemon juice
  • 2 T lemon zest
  • 3 T olive oil
For the dressing: Combine in a dressing bottle or small bowl. Mix well before using.

Mix arugula, walnuts, shallot and pomegranate seeds in a large bowl. Season salad with salt and pepper. Pick feta into small pieces and mix into the salad. Toss the salad with enough dressing to coat leaves. 
Categories: 
VegetarianSalads
Yield: 
Serves 2
  • A look at the history of sugar, from art and language to 3-D printing

    Darra Goldstein is editor in chief of The Oxford Companion to Sugar and Sweets, an 888-page reference guide to all things sweet. "The book is really a compendium of human desires, a cultural history of desire for things that are sweet and what it has caused in the world, in both the realm of pleasure and also of pain," she says.

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Before paper confetti was invented, people threw candied nuts and plaster

A history of confetti from The Oxford Companion to Sugar and Sweets edited by Darra Goldstein.