Arugula Salad with Feta, Walnut and Pomegranate

iStock
  • 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
  • Raghavan Iyer: The Key 3

    Raghavan Iyer is a bestselling cookbook author, culinary educator, spokesperson and consultant who specializes in Indian cuisine. In this installment of The Key 3, he shares the techniques behind three of his classic recipes: Smoky Yellow Split Peas, Sweet-scented Pilaf and Indian Slaw.

Top Recipes

Your roast isn't finished until it's under this classic pan sauce

A pan sauce takes maybe five minutes, and it's an easy and sexy finish to anything you oven or pan roast. Rarely is there a lot of pan sauce, but what you create can be so intense you won't want more than a spoonful over your dish.