Pomegranate-Bacon Arugula Salad

I have been craving salads a lot lately. To mix things up a little bit, I pursued lists of seasons vegetables and fruits to find something we do not normally eat. I came across pomegranates. After a little more research, I learned that they are actually most commonly harvested October through February; but sometimes the harvest is earlier or later. Still, I couldn’t resist looking for them at the store and, just as I had hoped, the international market had them.

This is a fairly simple salad, but it packs of lot of flavor. In fact, it has all five basic tastes: bitter, salty, sour, sweet, and umami. It’s light but satisfying, and beautiful, too! We hope you will enjoy it.

Ingredients
Vinaigrette
1/4 C extra virgin olive oil
1/2 C pomegranate juice
1/4 tsp salt
1/8 tsp black pepper

Salad
6-7 C of baby arugula
12 slices of bacon, cooked and chopped
1 1/2 C of walnut halves and pieces
1 1/2 C of granny smith apple, chopped
1 C pomegranate seeds

Method

Pour the vinaigrette ingredients into a small bowl or small mason jar. Whisk or seal and shake until emulsified.

Add salad ingredients to a large bowl and toss.

Serve with a drizzle of the dressing and enjoy!

Be sure to click subscribe on our left-hand navigation to keep up with Brent and me and share this recipe using the buttons at the bottom. You can also follow us on Facebook, Twitter, and Instagram for fun tips, news, and more!