Assembling a salad is a pretty wonderful creative outlet. You can add whatever you want to your spinach/arugula/kale base, toss it all together, and eat your favorite things together in one bowl. This recipe is a perfect reflection of that—hence why I've eaten it for 3 days straight.
The toppings here work incredibly well together. The pomegranate seeds add a fruity burst to every bite, and the toasted sunflower seeds create delicious notes of nuttiness (pumpkin seeds would work great as well!) Pistachios add crunch, color, and an earthy tone, while Parmesan adds sharp, salty flavor.
The real star here, though, is the vinaigrette. The main ingredient is fresh clementine juice, while honey is added for a touch of sweetness. Next time, I'll make double the dressing so I can drizzle it over everything the rest of the week.
You can make this salad in one large bowl, toss it with the dressing, and serve; or, you can assemble in individual bowls, which ensures the toppings don't sink to the bottom. I've done it both ways, but these instructions are for the latter method.
Arugula Salad with Honey-Clementine Vinaigrette
- 4 1/2 cups arugula
- 2 tablespoons sunflower seeds
- 1/2 pomegranate, seeds only (about 1/4 cup seeds)
- 3 tablespoons lightly salted pistachios (shells removed), roughly chopped
- 1/4 cup Parmigiano-Reggiano shavings
For the dressing
- Juice of two clementines
- 1 tablespoon honey (add more to taste)
- 2 teaspoons white balsamic vinegar
- 3 tablespoons extra-virgin olive-oil
Distribute the arugula evenly amongst three bowls. Place the sunflower seeds in a small dry skillet and toast over medium heat until golden brown.
Meanwhile, sprinkle the pomegranate seeds and chopped pistachios over the arugula. When the sunflower seeds are nice and toasty, add them to the salads. Top each salad with Parmesan shavings.
To make the vinaigrette: Add the clementine juice, honey, and balsamic vinegar to a small bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously until combined. Alternatively, add all the ingredients to a small mason jar and shake to combine. If you use a mason jar, you can keep the leftover vinaigrette in the jar and store in the refrigerator.
Drizzle the desired amount of vinaigrette over each salad, and serve!