Apple and Arugula Salad with Toasted Walnuts

Staff Writer
Apple and Arugula Salad with Toasted Walnuts
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
309
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 red apples
  • 10 Ounces baby arugula
  • 3 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.

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.

Nutritional Facts

Total Fat
19g
29%
Sugar
29g
N/A
Saturated Fat
2g
8%
Protein
4g
8%
Carbs
37g
12%
Vitamin A
95µg
11%
Vitamin B6
0.2mg
8.2%
Vitamin C
16mg
27%
Vitamin E
3mg
15%
Vitamin K
103µg
100%
Calcium
154mg
15%
Fiber
5g
21%
Folate (food)
90µg
N/A
Folate equivalent (total)
90µg
23%
Iron
2mg
10%
Magnesium
59mg
15%
Monounsaturated
9g
N/A
Niacin (B3)
0.5mg
2.7%
Phosphorus
85mg
12%
Polyunsaturated
7g
N/A
Potassium
525mg
15%
Riboflavin (B2)
0.1mg
7.4%
Sodium
46mg
2%
Sugars, added
17g
N/A
Zinc
0.7mg
4.7%

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