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Arugula Salad

Peppery arugula, tangy pomelo, nutty pine nuts, and salty parmesan make the perfect Italian-inspired salad.

A peppery arugula salad topped with toasted pine nuts, shaved parmesan and pomelo segments. Made in minutes, perfect for a busy weeknight.

3 oz arugula about 1/2 package 1/4 cup pine nuts 1 pomelo segmented into bite-sized pieces 1 oz shredded parmesan more or less to taste 3 tbsp olive oil 1/2 lemon - juice Salt & Pepper

INGREDIENTS

Preheat oven to 350°F. Scatter pine nuts in an even layer on a baking sheet. Toast in the oven until golden brown and fragrant, about 10-15 minutes. Keep an eye on them so they don’t burn.

Peel pomelo and remove the pith. Segment the pomelo, you’re aiming for bite-sized pieces but don't worry about being too precise.

To assemble the salad, arrange the arugula on a serving dish. Top with the segmented pomelo, toasted pine nuts and lots of shredded parmesan over the top.

To finish the salad give it a good drizzle of olive oil, a squeeze of fresh lemon juice and season with salt and fresh pepper.

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