Pomegranate, Pear, and Arugula Salad
 
Prep time
Total time
 
A healthy, delicious salad highlighting seasonal, fall and winter ingredients.
Author:
Serves: 4
Ingredients
  • 4 cups of loosely packed arugula (about 2-3 ounces)
  • 1 pear, chopped into bite-sized pieces (I used a Bartlett)
  • 1 pomegranate (or about 1 cup of pomegranate seeds)
  • 2 satsuma tangerines, juiced
  • ⅔ cup coarsely chopped walnuts
  • 2 ounces crumbled feta or tofu feta (optional)
Instructions
  1. Toast the walnuts at 350 degrees for about 10-15 minutes until they become aromatic and golden in color.
  2. To remove the seeds from the pomegranate, first cut it in half horizontally. Holding a pomegranate half from below with the cut side down over a bowl, beat the top and sides firmly with a wooden spoon until the seeds have all fallen out. Pick out any pieces of white fiber.
  3. Mix all ingredients together in a large salad bowl and toss to combine.
Notes
-For another delicious (and less sweet) variation of this salad, simply replace the chopped pear for a citrus fruit of your choosing. It's great with whole segments of baby clementines or chopped navel oranges.
-You may use the juice of any tangerine or orange you like in place of the satsumas in this recipe.
Recipe by I Deliciate. at https://ideliciate.com/pomegranate-pear-and-arugula-salad/