This salad of peppery arugula, crisp apples and juicy pomegranate seeds is adapted from Raising the Salad Bar by Catherine Walthers. It's perfect for autumn, and as pretty as it is delicious!
- Yield:serves 4
- Active time: 20 minutes
- Total time:20 minutes
- For the Salad:
- 1 crisp apple
- 1 lemon
- 2 1/2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 6 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 6 to 7 cups baby arugula
- 1/4 cup pomegranate seeds
- 1/4 cup toasted sliced almonds
- Goat cheese, crumbled
Cut the apple into quarters, leaving the peel intact. With a paring knife, remove the core from two of the quarters and slice them as thinly as possible. (Save the remaining two quarters for a snack.) Place the slices in a bowl, squeeze lemon juice over them, and toss to coat to prevent discoloration.
In a small bowl, combine the vinegar and honey. Whisking constantly, slowly drizzle in the olive oil. Season dressing to taste with salt and pepper.
When ready to serve, toss the arugula and the apples with just enough dressing to coat the leaves. Divide the salad among four plates. Sprinkle each salad with pomegranate seeds, sliced almonds and crumbled goat cheese.