Celebrate the changing seasons with this vibrant salad featuring pomegranates, walnuts, arugula, and green beans. The sweet-tart bursts of pomegranate complement the rich, meaty walnuts, while the green beans add a delightful crunch and the arugula brings a hint of spice. Toss in some quinoa for extra texture. This salad makes for a satisfying lunch on its own or a perfect side dish for any meal.
Ingredients
- 1 pomegranate
- ½ cup green beans
- 1 cup walnuts
- 1 tsp chili flakes
- 1 cup arugula
- ½ cup red quinoa
- ½ cup white quinoa
- ¼ cup sherry vinegar
- ½ cup olive oil
- Salt & pepper to taste
Instructions
Clean Pomegranate
Set up cutting board, knife, and a bowl of water.
Cut off top and bottom of pomegranate, then break it apart along the natural seams.
In the water, gently pull seeds away from the pit. The seeds will sink while the pith floats, making it easy to scoop off.
Cook Quinoa
In a pot, combine each type of quinoa (½ cup each) with 1 cup of water.
Bring to a boil, then lower to simmer and cover. Cook for about 15 minutes or until the water is absorbed.
Roast Walnuts
Preheat oven to 375°F.
Toss walnuts with a few tablespoons of olive oil, 2 teaspoons salt, and 1 teaspoon chili flakes.
Spread walnuts on a baking sheet and roast for 10 minutes. Stir, then return to oven for another 5-10 minutes until toasted and fragrant.
Prepare Green Beans
Boil 6 quarts salted water in pot and prepare a bowl of ice water.
Trim tips and tails of green beans, then blanch in boiling water for 3-5 minutes until tender but still crisp. Transfer to ice water to stop cooking.
Assemble Salad
In a large bowl, combine cooked quinoa, cleaned pomegranate seeds, green beans, roasted walnuts, and arugula.
Season with salt and pepper. Start with ¼ cup of sherry vinegar and ½ cup of olive oil, adjusting to taste. Be sure to taste the mixture, taking a bite with a bit of everything.