I volunteered to bring a salad to dinner on Sunday and basically just looked in my fridge and pantry to try to combine a few things I already had. The result was so yummy that we had it three nights in a row!
This salad is festive, fresh, and the perfect complement to a heavier winter meal. Better yet, it’s Christmas colors!
Here’s a look.
- one container pre-washed arugula
- 1/4 cup pumpkin seeds (roasted and salted or is raw, roast and salt them yourself…I prefer the latter)
- goat cheese (pre-crumbled, or crumble it yourself with a fork…again, I prefer the latter)
- pomegranate arils from 1/2 pomegranate (pre-packaged, or whacked out yourself…you know what I’m going to say)
- one asian pear
- 1/2 cup olive oil
- two cloves minced garlic
- 1/4 t thyme (fresh or dried)
- lemon juice from 1 1/2 lemons
- 1 t honey
- pinch of salt
- pinch of pepper
- If you have raw pumpkin seeds, roast them with a splash of olive oil, salt and pepper over medium heat in a small pan.
- If you have a whole pomegranate, cut it in half, whack it with a wooden spoon into a bowl to release some arils, and then pick the rest out with your hands. More on this here. it’s a pain, but as my future brother-in-law said on Thanksgiving while slapping a fruit with a wooden spoon, “it’s therapeutic.”
- Combine the olive oil, lemon juice, garlic, thyme, honey, salt and pepper in a container that you can seal with a lid. I like to use a small mason jar and shake the dressing to mix it.
- Thinly slice the pear into thick matchsticks.
- Add the arugula (I use a heaping handful x the number of people eating), pomegranate arils, roasted pumpkins seeds, sliced pear, and crumbled goat cheese to a bowl. Dress the salad when ready, and enjoy!