Arugula Salad

Name: Arugula Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pomegranate; 1/2 small red onion; 1/2 cup walnuts or pecans; 1 tablespoon red wine vinegar; 1/4 teaspoon salt; 1/4 teaspoon ground mustard; 3 tablespoons olive oil; 10 ounces arugula; 6 ounces Feta cheese; Freshly ground black pepper (optional)

4 steps

Prep:20minCook:10min

Updated at: Thu, 17 Aug 2023 03:26:06 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories295 kcal (15%)

Total Fat26 g (37%)

Carbs10.3 g (4%)

Sugars5.1 g (6%)

Protein8.2 g (16%)

Sodium433.4 mg (22%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1pomegranate

0.5red onion

small

½ cupwalnuts

pecans

1 tablespoonred wine vinegar

¼ teaspoonsalt

¼ teaspoonground mustard

3 tablespoonsolive oil

10 ouncesarugula

6 ouncesfeta cheese

freshly ground black pepper

optional

Instructions

Step 1

1. Preheat an oven to 375°F. Seed the pomegranate; set seeds aside. Peel and halve the onion; cut into thin slices; put them in a small bowl and cover with cold water.

Cutting Board

Knife

Bowl

Step 2

2. Spread the nuts on a baking sheet and toast until they just start to turn color, about 10 minutes. Watch them like a hawk—nuts burn easily. Set aside to let cool, then chop.

Baking sheet

Cutting Board

Knife

Step 3

Drain the onion slices and pat them dry. Put them in a large salad or serving bowl with the vinegar and the salt, tossing to combine. Let sit 10 minutes before sprinkling in the mustard and then stirring in the olive oil.

Strainer

Paper Towel

Bowl

Spoon

Step 4

4. Add the arugula to the bowl and toss to coat evenly with the dressing. Sprinkle the pomegranate seeds, chopped nuts, and crumbled feta cheese on top. Grind black pepper over the top, if you like. Serve immediately.

Bowl