Time: 10 min.
Complexity: easily
Servings: 4

Bright pomegranate seeds, like a scattering of precious stones, adorn any winter appetizer. This light salad is no exception. Arugula, pomegranate seeds, walnuts, and coarse Parmesan shavings are coated in a luxurious vinaigrette with pomegranate molasses, which adds flavor to the entire salad. It's easy to prepare yet looks elegant, just like something you'd find in a restaurant—perfect for a New Year's or Christmas table.

Ingredients:

• 6 cups loosely packed arugula
• 1/4 tbsp. pomegranate molasses
• Juice of half a lemon
• 2 tablespoons of honey
• 2 tablespoons red wine vinegar
• 3/4 cup olive oil
• The seeds of 1 pomegranate
• 1/4 tbsp. parmesan shavings
• 1/4 cup toasted walnuts
• 1 shallot, thinly sliced

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

arugula, Parmesan cheese, walnuts, pomegranate molasses, wine vinegar, honey, pomegranate

We recommend

Preparation:

Step 1
• To prepare the vinaigrette dressingIn a bowl, combine the pomegranate molasses, lemon juice, honey, and vinegar and whisk. Slowly pour in the olive oil, whisking constantly to create an emulsion. Season with salt and pepper to taste.
Step 2
• Combine all salad ingredients with vinaigrette dressing.

Votes: 1