Arugula Salad with Pomegranate and Honey-Lemon Dressing

Festive enough to carry to a table, and fully within this way of eating. Peppery arugula, sliced red apple, and pomegranate seeds that catch the light, brought together with a bright lemon dressing.

Arugula is a source of vitamin K, which is involved in bone metabolism and clotting, and pomegranate seeds bring polyphenols studied for supporting the gut community and antioxidant defense. The apple adds fiber, and a little olive oil, or the optional bacon, helps carry the fat-soluble nutrients in the greens. Keep the honey in the dressing light and let the fruit lead, so the plate stays low in sugar.

Scatter the seeds so they catch the light against the deep green. Source the fruit well, let the plate be beautiful, then sit down and taste it.

Ingredients

Salad:

• 6 cups arugula, chopped
• 1 red apple, sliced
• 1/2 cup pomegranate seeds
• 4 slices cooked bacon, optional

Dressing:

• 1/4 cup lemon juice
• 1/4 cup extra virgin olive oil
• 1 1/2 teaspoons honey
• a dash of sea salt
• a dash of ground ginger

Method

• Toss the arugula, sliced apple, pomegranate seeds, and the optional bacon together in a large bowl.
• Whisk the lemon juice, olive oil, honey, sea salt, and ground ginger in a separate bowl until blended. Pour over the salad just before serving.

*Adapted from acleanplate.com*

*Lower-sugar note: the sugar here is the apples, not added sweetener. For less, use a smaller amount of apples and lean the bowl toward the greens and lower-sugar berries.*