Arugula Salad with Feta, Walnut and Pomegranate

  • 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
  • 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. 
Serves 2
  • Marcus Samuelsson's Harlem

    Marcus Samuelsson takes The Splendid Table's Melissa Clark on a personalized tour of Harlem, the neighborhood he has called home for over a decade.

Top Recipes

Baking with cast iron

Charlotte Druckman has written the book on baking with cast iron--literally. She tells Melanie Dunea about the roles size, age, seasoning, and heat all play in the process.