• Home
  • Sign In
  • How It Works
  • Store
  • This Week's Box
  • Gift Certificates
  • Pie of the Month
  • Recipes
  • Healthy Kids
  • FAQ
  • Home
  • Sign In
  • How It Works
  • Store
  • This Week's Box
  • Gift Certificates
  • Pie of the Month
  • Recipes
  • Healthy Kids
  • FAQ

Pomegranate Arugula Salad

ediblecommunities.com
serves 6
Sweet pomegranate seeds and salty feta are excellent foils for one an-other.
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)
Picture
Preparation
  • 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.
  • 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.
  • 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.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.
​​​​​
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
See Us On Facebook For Weekly Updates!
  PLOW TO PORCH ORGANICS
  • Home
  • Sign In
  • How It Works
  • Store
  • This Week's Box
  • Gift Certificates
  • Pie of the Month
  • Recipes
  • Healthy Kids
  • FAQ
  • Home
  • Sign In
  • How It Works
  • Store
  • This Week's Box
  • Gift Certificates
  • Pie of the Month
  • Recipes
  • Healthy Kids
  • FAQ