Meatless Monday: Summer Salads – Arugula Pomegranate Salad

It doesn’t really feel like monday, but it certinaly does feel like fall! My favorite season,  marked by the first night with a chill in the air, different veggies at the market and my birthday!

Birthdays have a lot more meaning than we give them via social networks. I must have gotten hundreds of well wishes via my Facebook page. Yes I’m kind of a big deal. But I spent my day checking my phone for a call from a select few names to pop-up. I got about two and a half from an estimated 10. I ended up staring at my phone like “how dare you!”
But the ones who didn’t call were replaced by the ones in my presence, I made new closer friends out of people who have been sort of in my outer circle friends. I met up with a new pal E, and called my homegirl Chef Von Der Pool, and we had a good old fashion New York party crawl on FNO no less. That journey started at 6pm on my B-day eve and landed me in everything from deep conversations to vegan roti, a psychic reading (she was weirdly good), Instagrams galore, and surprisingly no hang over.

I spent my actual birthday half in NYC doing auditions and tracking down people I needed to meet. The other half in ATL airport, then dancing to Stevie Wonder songs, followed by eating vegan cake at R place. Saturday I had a mini Wildflower dinner party in the Atlanta home of my homegirl. It was pretty amazing in that there were only two vegans in the house. I flipped into “impress” mode and went in! We had Smokey Corn Chowder, Arugula Pomegranate Salad, Tempeh Picatta, and Bananas Foster. The night was filled with sounds of enjoyment, music, crickets, and laughter. Sounds like a Wildflower to me.

So anyway, the moral of this weekend is this: life is ever moving forward and it’s about the souls you attract, not the ones moving away from you. So next time something important is happening for you, look around and don’t look for who’s not there but who is. Here’s a salad for your late summer dining pleasure. May the crickets sing to you.

Arugula Pomegranate Salad
1 5oz container of arugula
1 package pomegranate seeds
1/4 cup kalamata olives, sliced (optional)

3 tablespoons balsamic vinegar
¾ cup olive oil
1 teaspoon dried thyme
salt and pepper to taste

Step one:
Place arugula in a large bowl, pomegranate seeds in a small bowl.

Step two:
In a small bowl mix the dressing ingredients with a small whisk.

Family style: place bowls on the counter arugula, a couple spoonfuls of pomegranate seeds and top with balsamic dressing.

Eating: the pomegranate seeds will fall to the bottom of the bowl but are worth fishing for.

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One Response to Meatless Monday: Summer Salads – Arugula Pomegranate Salad

  1. Pingback: Eating pomegranate | Findutahland

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