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
  • Simran Sethi: 'We're losing biodiversity in foods'

    "Globally, 95 percent of our calories now come from 30 species," says journalist and educator Simran Sethi, author of Bread, Wine, Chocolate. "Three-fourths of the food we eat comes from 12 plants and five animal species."

Top Recipes

Use less sugar in baking by treating it as a spice

"Instead of thinking about [sugar] as an evil ingredient, I thought maybe we can just go back in history a little bit and think about a time when sugar was one of the many spices that people used to flavor their foods," says Sam Seneviratne, author of The New Sugar and Spice.