Ingredients:

  • 2 large Honeycrisp or Pink Lady apples, thinly sliced (approx. 300g)
  • 1 cup fresh pomegranate arils (approx. 150g)
  • 5 oz fresh baby arugula or spring mix (approx. 140g)
  • 1/2 cup crumbled feta cheese (approx. 75g)
  • 1/2 cup toasted walnut halves or pecans (approx. 60g)
  • 3 tbsp extra virgin olive oil (45ml)
  • 2 tbsp apple cider vinegar (30ml)
  • 1 tbsp pomegranate juice (15ml)
  • 1 tsp honey or maple syrup (5ml)
  • 1/2 tsp Dijon mustard (2.5g)
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Deseed the pomegranate using the underwater method: score the skin, break it apart in a bowl of water to separate the arils from the pith, then drain and dry the seeds thoroughly.
  2. Slice the apples into thin uniform wedges or matchsticks, leaving the skin on for texture and color.
  3. In a small mason jar, combine the olive oil, apple cider vinegar, pomegranate juice, honey, Dijon mustard, salt, and pepper. Secure the lid and shake vigorously for 30 seconds to emulsify.
  4. In a large salad bowl, combine the arugula and sliced apples. Immediately drizzle with half of the dressing and toss to coat, which prevents the apples from oxidizing.
  5. Top the salad with the pomegranate arils, crumbled feta cheese, and toasted walnuts.
  6. Drizzle with the remaining dressing just before serving to maintain the crispness of the greens.