Jarjeer bi Rumman (Lebanese Arugula and Pomegranate Salad)

Jarjeer bi Rumman pairs peppery arugula with sweet-tart pomegranate seeds and toasted walnuts in a simple pomegranate molasses dressing. It’s a bright, fast salad found alongside grilled meats on Lebanese tables.

Ingredients

• 6 cups baby arugula
• 1 cup pomegranate seeds
• 1/2 cup walnuts, toasted and roughly chopped
• 1/4 cup thinly sliced red onion
• 2 tablespoons olive oil
• 1 tablespoon pomegranate molasses
• 1 teaspoon lemon juice
• Salt and black pepper, to taste

Instructions

1. Prep the greens
   Wash and dry the arugula thoroughly, then place in a large salad bowl.
2. Add the toppings
   Scatter the pomegranate seeds, walnuts, and red onion over the arugula.
3. Whisk the dressing
   In a small bowl, whisk together the olive oil, pomegranate molasses, lemon juice, salt, and pepper.
4. Toss
   Drizzle the dressing over the salad just before serving and toss gently to combine.
5. Serve
   Serve immediately while the arugula is still crisp.

For a heartier version, add crumbled feta or grilled halloumi.