If you love arugula, then this is your salad. The clean, crisp bite of arugula combined with a sweet pomegranate vinaigrette and the earthy crunch of the veggies is really unique and delicious. It's amazing as a main dish paired with a or a side to your favorite protein. Best of all, it only takes 10 minutes to make!

Prep time: 10 min | Makes: 4 servings

Ingredients

For the Pomegranate Vinaigrette:

• ½ cup pomegranate juice
• ½ small shallot, minced, about 1½ -2 tablespoons
• 1 - 2 cloves garlic, smashed
• ½ cup extra virgin olive oil
• 2 teaspoons balsamic vinegar
• 2 – 3 teaspoons honey or maple syrup
• 1 teaspoon Dijon mustard
• Pinch Celtic or pink Himalayan salt

For the salad:

• 1 5-ounce box baby arugula
• 1 apple, sliced or diced
• 1 medium beet, grated or spiralized then coarsely chopped
• 1/3 English cucumber, cut into half moons
• ¼ cup walnuts or pistachios, toasted and very coarsely chopped, divided
• 2 tablespoons pomegranate arils, optional
• 4–6 ounces sheep or goat milk feta or shaved Manchego cheese (optional)
• 1 avocado, sliced or diced (optional)

For the Pomegranate Vinaigrette:

Pour pomegranate juice, shallots, and garlic into a small saucepan over low heat and very gently simmer for 10 – 15 minutes until it is reduced by half. Keep the heat low and do not boil. When done, remove from heat, and set aside to cool for about 30 minutes on the countertop.

For the salad:

Toss ingredients.