Ingredients

• 200 g arugula
• 100 g pomegranate seeds
• 60 g walnuts
• 1 slice red onion
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 pinch salt
• 1 pinch black pepper

Instructions

1. Prepare the arugula

   Rinse the arugula leaves thoroughly under cold running water for 2-3 minutes. Pat completely dry with paper towels or use a salad spinner. Remove any thick stems or yellowed leaves. The leaves should be completely dry and crisp. Do not leave any moisture or the dressing will not adhere properly.

2. Toast the walnuts

   Heat a dry pan over medium-low heat for 1 minute. Add walnuts and toast for 3-4 minutes, stirring constantly until fragrant and lightly golden. The nuts should smell nutty and warm when ready. Do not let them burn or they will taste bitter.

3. Slice the onion

   Cut the red onion into paper-thin slices using a sharp knife over medium cutting pressure for 2-3 minutes. The slices should be translucent and almost see-through. Soak in cold water for 5 minutes to remove harshness. Do not cut too thick or the onion will overpower the delicate greens.

4. Make the dressing

   Whisk olive oil and lemon juice together in a small bowl for 1-2 minutes until well emulsified. Season with salt and pepper to taste. The mixture should look smooth and slightly thickened. Do not add salt too early or it will make the greens wilt.

5. Assemble the salad

   Place arugula leaves in a large serving bowl at room temperature. Drain onion slices and pat dry. Scatter pomegranate seeds, toasted walnuts, and onion over the greens for 2-3 minutes. The ingredients should be evenly distributed and colorful. Do not mix yet or the leaves will bruise.

6. Dress and serve

   Drizzle the dressing over the salad just before serving at room temperature. Gently toss with salad tongs for 1 minute until all leaves are lightly coated. The arugula should glisten but not be soggy. Do not overdress or the salad will become wilted and heavy.

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