Arugula and Pomegranate Salad — Jewish Food Society

Ingredients

• 4 cups baby arugula
• 2 cups thinly sliced radicchio
• ½ cup pomegranate seeds
• ¼ cup fresh mint, torn or roughly chopped
• ½ cup roasted pistachios, chopped
• ½ cup fresh strawberries, sliced
• ½ cup sheep’s milk feta, crumbled (or non-dairy feta)
• ¼ cup extra virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• 1 tablespoon pomegranate molasses
• ½ teaspoon honey
• ¼ teaspoon Kosher salt
• Freshly ground black pepper, to taste