This Apple & Pomegranate salad is so colorful and has a lot to offers. A delightful medley of flavors and textures, making it a feast for the senses. The sweet juiciness of the pomegranate seeds complements the crispness of diced apple beautifully. Additionally, the peppery bite of baby arugula provides a refreshing contrast to the other ingredients. Meanwhile, honey roasted walnuts add a satisfying crunch and a touch of natural sweetness that elevate the overall experience.
Fresh mint introduces an aromatic quality that further enhances the taste, creating an inviting freshness in every bite. On the other hand, crumbled feta cheese offers a creamy, tangy counterpart to the sweetness of the fruits, balancing out the flavors perfectly.
The honey-mint dressing ties everything together with its harmonious blend of olive oil, apple cider vinegar, lemon juice, and a hint of honey. A touch of grated ginger introduces a bit of kick, offering a zesty and slightly spicy undertone that elevates the flavor profile. The ginger not only brings warmth but also balances out the sweetness, resulting in a well-rounded and sophisticated taste.
This recipe is incredibly simple to make, perfect for a quick and healthy meal. Everyone will surely love this twist on a Mediterranean salad with an Asian fusion touch from the ginger. The combination of flavors is both unique and delightful, making it a crowd-pleaser at any gathering.
Ingredients
Ingredients
- 1 cup Pomegranate Seeds
- 1 cup Apple, Diced
- 2 cups Baby Arugula
- 1 cup Roasted Walnuts
- 1/2 cup Fresh Mint, Chopped
- 1/2 cup Feeta Cheese, Crumbled
Dressing:
- 1/4 cup Olive Oil
- 1 tbsp Apple Cider Vinegar
- 1 Squeezed or tsp Lemon Juice
- 1 tbsp Ginger, Grated
- 1 tbsp Honey
- 1 pinch Salt
- 1 pinch Ground Black Pepper
Instructions
Instructions
- 1
In a large bowl, combine the pomegranate seeds, diced apple, baby arugula, honey roasted walnuts, chopped mint, and crumbled feta cheese. Toss gently to mix.
- 2
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, lemon juice, grated ginger, and honey. Add salt and black pepper to taste. Adjust the sweetness of the dressing by adding more honey if desired.
- 3
Drizzle the dressing over the salad ingredients. Toss the salad gently to ensure all ingredients are coated with the dressing.
- 4
Top with extra crumbled feta cheese and additional pomegranate seeds.
- 5
Divide the salad into individual serving bowls. Serve immediately.
Notes
Notes
Pomegranate Seeds: To easily extract the seeds from a pomegranate, cut the fruit in half and submerge it in a bowl of water. Gently separate the seeds from the pith. The seeds will sink to the bottom, and the pith will float.
Apple: Choose a crisp apple variety like Honeycrisp or Fuji for added texture and sweetness.
Mint: Fresh mint adds a refreshing flavor to the salad. If you prefer a milder taste, reduce the amount of mint.
Feta Cheese: If you are lactose intolerant, you can substitute feta with a dairy-free cheese option.
Dressing: The dressing can be prepared in advance and stored in the refrigerator for up to one week. Shake well before using.
Equipment
Equipment
- Large mixing bowl
- Small bowl or jar for dressing
- Whisk
- Cutting board
- Knife
Nutrition
Nutrition
| Calories | 270 |
| Carbohydrates | 29g |
| Cholesterol | 15mg |
| Fat | 17g |
| Dietary Fiber | 4g |
| Protein | 4g |
| Sodium | 300mg |
| Sugar | 21g |
Give it a try and let me know how you like it! I’d love to hear your thoughts and any variations you come up with. Happy cooking!
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