Recipe Developed by Sarah Richardson
Photography by Nina Teixeira
Food Styling by Ian Muggridge
Prop Styling by Jane Hardin
First published in Wish Winter 2005
food
Arugula Pomegranate Salad
When you can’t find pomegranates, this salad works well with orange segments or slices of pear or apple.
Ingredients (Makes 6 servings)
| 1 | teaspoon butter |
| 1 | cup walnut or pecan pieces |
| 1 | tablespoon brown sugar |
| 2 | teaspoons balsamic vinegar |
| 6 | cups baby arugula, washed |
| 1 | 175-g package goat cheese |
| 1 | crumbled pomegranate, seeds removed |
| 3 | green onions, thinly sliced |
Instructions
- Melt butter in a skillet, add nuts and sauté lightly. Add brown sugar and balsamic vinegar and continue to cook until nuts start to caramelize. Remove from the heat and cool.
- Place arugula in a large salad bowl. Mix in goat cheese, pomegranate seeds, green onions and nuts.
- Dress with balsamic vinaigrette and salt and pepper.
Nutritional information
Nutrients per serving: 336 calories, 28 g fat, 15 g protein, 9 g carbohydrates, 2 g fibre, 320 mg sodium. Excellent source of vitamin D, riboflavin and magnesium.
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