baby arugula salad

This rich winter salad brightened up a damp, foggy morning. The greens are lightly bitter; the walnuts add protein (substance), and the pomegranate seeds, a juicy crispness. 


serves 2


2 cups baby arugula

½ cup pomegranate seeds (about half of a pomegranate)

½ cup walnuts

pinch of sea salt

1 lemon

2 Tablespoons EVOO (Extra Virgin Olive Oil)


Wash the arugula well.


Dry it and set aside.  Remove the seeds from the inside of the pomegranate, cutting it in sixths and separating the seeds from the pith.


Heat a small skillet for about 30 seconds. Add the walnuts and dry roast them, turning the nuts so they are exposed to the heat on all sides. This should take about 2-3 minutes. Assemble the salad: place the arugula in each individual bowl; sprinkle sea salt on top; add the walnuts


and then the pomegranate seeds. Squeeze the lemon and pour it over the salad; add the olive oil and mix all ingredients well.


©Nancy Wolfson-Moche 2013