Arugula, Cucumber, and Pomegranate Salad
About a month ago, we went to a Rosh Hashanah dinner and I was in charge of the salad. Wanting to incorporate some of the traditional ingredients of the holiday, I wanted to make a salad with apples, pomegranates, and honey and fell in love with this simple salad I found on Serious Eats. At the time, I had to go to more than four stores to finally find a pomegranate, but now that they are in season I have been making versions of this salad weekly. It's fresh, slightly sweet, and just a bit tart and pairs well with almost any meal. I highly recommend using this recipe as a base and adjusting to find your favorite combination. I love adding thinly sliced fennel or apples, subbing in goat cheese for the Parmesan, and trying different nuts like pecans or pistachios. It's truly a salad you will want to make again and again.
Arugula, Cucumber, and Pomegranate Salad
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Ingredients
- 1 U lemon (juice only)
- 2.5 tbsp. apple cider vinegar
- 1 tbsp. honey
- 2 tbsp. olive oil
- 6 cups arugula
- 1 cup cucumber, sliced
- 1/4 cup pomegranate seeds
- 1/4 cup sliced almonds
- 2 tbsp. Parmesan cheese
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Instructions
(Hide Photos)Make the dressing by whisking together the lemon juice, apple cider vinegar, honey, and olive oil. Season with salt and pepper.
When ready to serve, toss together all the ingredients with the dressing.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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