Apple and Arugula Salad with Toasted Walnuts

Apple and Arugula Salad with Toasted Walnuts
Staff Writer
Bitayavon Magazine
Apple and Arugula Salad

On Rosh Hashanah it is customary to eat apples and honey, which symbolize our hope for a sweet new year, and pomegranates, which have many seeds that symbolize our hope that our good deeds in the ensuing year will be as plentiful as the seeds of the pomegranate. This salad incorporates these two customs in a beautiful and tasty way.

4
Servings
646
Calories Per Serving
Deliver Ingredients

Ingredients

  • red apples
  • 10  Ounces  baby arugula
  • stalk celery
  • 1  Cup  toasted walnuts
  • 1/4  Cup  honey
  • 1/4  Cup  oil
  • 2  Tablespoons  crushed pink peppercorns
  • 1/2  Cup  pomegranate seeds (optional)

Directions

Mix the honey, lemon juice, oil, and peppercorns together in a jar or whisk together in a bowl. Pour the dressing over the arugula. Top the arugula with thinly sliced apples and toasted walnuts.

Nutritional Facts

Total Fat
17g
24%
Sugar
18g
20%
Saturated Fat
3g
13%
Cholesterol
2mg
1%
Carbohydrate, by difference
106g
82%
Protein
19g
41%
Vitamin A, RAE
15µg
2%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
12mg
16%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
82mg
8%
Choline, total
23mg
5%
Copper, Cu
1mg
0%
Fiber, total dietary
2g
8%
Folate, total
102µg
26%
Iron, Fe
3mg
17%
Magnesium, Mg
73mg
23%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
195mg
28%
Riboflavin
1mg
91%
Selenium, Se
24µg
44%
Sodium, Na
448mg
30%
Thiamin
1mg
91%
Water
26g
1%
Zinc, Zn
2mg
25%

Apple Shopping Tip

When buying apples, they should be firm, free of bruises, and heavy for their size.

Apple Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.