Watermelon Arugula Feta Salad with Strawberries Cranberries and Pomegranate
A classic Arugula Watermelon Feta salad enhanced with cranberries, strawberries and pomegranate along with healthy greens such as Swiss chard and Red sorrel, for a salad bursting with Cancer fighting goodness and great taste.
Cook Time20 minutes mins
Total Time20 minutes mins
Course: Salad
Cuisine: American
Servings: 2 serving
Author: Sujata Shukla
- 1 bunch arugula leaves - (200 gms)
- 2 cups watermelon , diced,
- 1 cup Strawberries sliced
- 1 cup Cranberries
- 1 cup pomegranate arils
- ½ cup feta cheese
- ½ cup Walnuts
- 2 tablespoons lemon juice
- to taste salt
- mint leaves to garnish
Pinch the arugula (rocket) leaves away from the stalks, wash and dry throughly in a salad spinner or between paper napkins. I usually reserve the arugula stalks to add to chutneys or soup, as I love their peppery flavour.
Prepare the fruits as in the ingredients list above. Lightly roast the walnuts for a few minutes.
Gently squeeze out liquid from the watermelon, as otherwise the salad can become soggy real fast. (I don't discard the liquid as I can add it to soup or drink it with a sprig of mint).
Combine the Arugula, melon, strawberries, cranberries and pomegranate. Add salt and mix.
Crumble bits of feta on the salad. Sprinkle pieces of walnut.
Dress with the lemon juice and mint leaves just before serving.