Ingredients
Scale
- 2 cups baby arugula
- 1 cup shredded purple cabbage
- 1 medium cucumber, thinly sliced
- 1/2 red onion, thinly sliced and rinsed
- 1/2 cup pomegranate arils
- 1/4 cup toasted pine nuts
- 1/4 cup crumbled feta cheese
- 1 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- 1/2 tsp honey (or maple syrup for vegan)
- 1/4 tsp sea salt
- Freshly ground black pepper, to taste
- Edible flowers (nasturtium or viola), optional
Instructions
- In a small bowl, whisk together lemon juice, olive oil, honey, salt, and pepper.
- In a large bowl, toss arugula, cabbage, cucumber, and red onion with half the dressing.
- Top with pomegranate arils, pine nuts, and feta.
- Drizzle with remaining dressing just before serving.
- Garnish with edible flowers if desired.
Notes
- For a vegan version, substitute feta with marinated tofu or chickpea feta.
- Toast pine nuts in a dry skillet over low heat for 3–5 minutes, stirring frequently.
- Make ahead: Store dressing separately; assembly should be done just before serving to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Method: No-cook
- Cuisine: Mediterranean-inspired with Elven flair
- Diet: Vegetarian (vegan option)
Nutrition
- Serving Size: 1 cup
- Calories: 165 Kcal
- Sugar: 7g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
