Sweet pomegranate seeds and salty feta are excellent foils for one an-other.
If you can find the more delicate, wispy wild arugula, it does make this salad all the prettier. Here, we’ve really chopped the walnuts and crumbled the feta so they meet the pomegranate seeds on their size level, but you can keep them chunkier for a more rustic version.
By now you’ve seen this “how to open a pomegranate” video on Instagram, right? 😉
- 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 sheeps milk feta cheese
- Freshly ground black pepper (optional)
- 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.
- 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.