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Arugula Salad

Berkshire Kitchen

Arugula Salad

With Pomegranates and Pistachios

by JANE WORTHINGTON-ROTH

Every autumn, my mom would come home with a pomegranate for me. It was a though she had handed me a jewelry box full of garnets – I was thrilled! Opening up a pomegranate was always a fun adventure. While you can easily munch on an apple while you’re on-the-go, you need to slow down and take a little time to enjoy a pomegranate.

Some folks are intimidated by pomegranates because they’ve had a messy experience while trying to get at the arils (seeds). But there’s an easy solution… open the pomegranate underwater. Fill a large bowl with cool water. Slice the pomegranate in half and remove the seeds with the fruit completely submerged. The seeds will sink to the bottom and the white membrane will float to the top. Toss out the peel and membrane, drain the seeds and you’re set to enjoy the tangy fruit!

As an adult I still enjoy pomegranates and I’m always amazed at the beautiful translucent color of the seeds. They are delicious in yogurt and add sparkle to a fruit salad. The other night I made a salad that accentuated the vibrancy of the pomegranate seeds by sprinkling them on dark green baby arugula. The salad was a perfect segue into autumn - simple to make and elegant enough to serve to guests.


POMEGRANATE, ARUGULA & PISTACHIO SALAD

Baby arugula
Extra virgin olive oil
White balsamic vinegar (or a light vinegar such as white wine vinegar or rice vinegar)
Seeds from half a pomegranate
Shelled pistachios (a dozen for each portion)

I like to use light-colored flat salad plates for this recipe to show off the beautiful contrasting colors.

Arrange the arugula on each individual salad plate. Drizzle a scant portion of extra virgin olive oil and white balsamic vinegar over the arugula.

Sprinkle pomegranate seeds and pistachios on top. Serve immediately.



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