Arugula Salad with Pomegranates and Pistachios


Preparation info

  • Difficulty


  • Serves


Appears in

The Side Dish Handbook

The Side Dish Handbook

By Tori Ritchie

Published 2015

  • About


  • 1 pomegranate
  • 5 oz (155 g) small arugula leaves, rinsed and spun dry
  • ½ cup (2 oz/60 g) pistachio meats
  • 1 tbsp red wine vinegar
  • Salt
  • 3 tbsp extra-virgin olive oil


Put a bowl in the sink. Cut the pomegranate in half horizontally (through the equator rather than through the stem end). Working over the bowl, put half of the pomegranate, cut side down, on the palm of your nondominant hand. Then, with your dominant hand, bang the back of a wooden spoon all over the skin side of the pomegranate half to release the seeds, which will fall between your fingers into the bowl. When you strike the pomegranate, be fairly forceful. At first the seeds will come out slowly, but they will soon start to fall out more quickly. Repeat with the second half of the pomegranate. Pick out any bits of white membrane from the bowl, then drain the seeds in a fine-mesh sieve and shake the sieve to release any excess moisture.

In a salad bowl, combine the arugula, pistachios, and pomegranate seeds. Drizzle with the vinegar and sprinkle with a good pinch of salt. Then drizzle with the oil and toss to mix evenly. Taste and correct with more vinegar and/or oil as desired. Serve right away.