Create a memorable and romantic start to your Valentine’s Day dinner with this Arugula Pomegranate Salad. It is the perfect beginning for an unforgettable meal! Arugula is a romantic green, grown since Roman times. On another interesting note, Rockette or Arugula seed has been used as an ingredient in aphrodisiac concoctions dating back to the first century, AD. (Cambridge World History of Food). I use baby arugula leaves because of their delicate texture in combination with the luscious ruby-colored pomegranate for sweetness. The pomegranate is an ancient fruit steeped in rich history and romance, revered in myth, art, medicine and religion. This is a great and easy recipe to add to your celebration!
Ingredients
- 1 oz. baby Arugula (two generous handfuls)
- 1/3 cup pomegranate seeds* (about 1/2 of a whole pomegranate)
- 1/4 cup toasted pine nuts
*If you aren’t familiar with how to seed a pomegranate, please click here for a handy step-by-step guide!
Vinaigrette
- 2 tbsp. of raspberry vinegar (regular fruit vinegar can be used)
- 1/4 cup walnut oil
- Salt and pepper to taste
Preparation
- Whisk vinegar, salt, pepper.
- Slowly add walnut oil to vinaigrette until blended.
- Place arugula in a mixing bowl, pour just enough dressing to coat the leaves, toss.
- Separate between two serving salad plates
- Top salad with pomegranate seeds and pine nuts.
Makes 2 salads.
Bon appétit!
