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Author Notes: I was struggling to pull together my salad, debating almonds versus walnuts, orange or lemon juice, cheddar or blue...Everything seemed to work once I decided to challenge myself to make a salad using only ingredients found in my fridge and pantry - no shopping allowed! Our navel oranges and Meyer lemons are slowly ripening, and I was given a pomegranate from a neighbor who has a tree. The fruit bowl was full of Pink Lady apples from last Friday's Farmers Market, so I was good to go. —Lizthechef
Serves 2, generously
- 1/2 cup Marcona almonds
- 1 tablespoon Meyer lemon juice
- 3 tablespoons walnut oil
- 1 teaspoon organic wildflower honey
- 1 teaspoon grated ginger root
- 1 large, organic Pink Lady apple
- 1/2 cup freshly squeezed orange juice
- 4 ounces organic arugula
- 3 ounces goat cheese
- 1/2 cup pomegranate seeds
- ground black pepper
- Heat a small, dry skillet and gently toast the almonds until they become light brown, about 5 minutes. Set aside.
- In a small, deep bowl, whisk together the walnut oil and lemon juice. Whisk in the honey and grated ginger. Set aside.
- Cut and core the apple into quarters. Thinly slice the apple (but do not peel it) and place slices in a shallow bowl. Cover the fruit with the orange juice.
- Add the arugula to a salad bowl. Crumble the goat cheese into the greens. Add the sliced apple, toasted almonds and pomegranate seeds.
- Add the vinaigrette to the salad. Grind black pepper to taste. Toss and serve immediately.
- This recipe was entered in the contest for Your Best Restorative Recipes
- This recipe was entered in the contest for Your Best Pomegranates
- This recipe was entered in the contest for Your Best Lettuce
- This recipe was entered in the contest for Your Best Salad with Apples
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