Arugula Pomegranate Salad

When you can’t find pomegranates, this salad works well with orange segments or slices of pear or apple.

recipe image

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

  1. 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.
  2. Place arugula in a large salad bowl. Mix in goat cheese, pomegranate seeds, green onions and nuts.
  3. 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.

Recipe Developed by Sarah Richardson
Photography by Nina Teixeira
Food Styling by Ian Muggridge
Prop Styling by Jane Hardin