Light, Bright and Crunchy Salad


Salad is a great starter any time of the day because it helps make you feel more full. We like to pair carbohydrates with healthy fats and greens. Plus this salad has the beloved pomegranate seeds in it which have 3X the amount of antioxidants when compared to red wine, green tea, blueberries, and cranberries. Luckily, I get to pass the fruit off to my husband who seems to like the labor of it all, though this technique is pretty great. This one also had clementines which are guaranteed to brighten your morning.



  • 3 green apples
  • 4-6 clementines
  • 1 cup of pomegranate seeds (fresh, that packaged stuff is gross)
  • Olive oil
  • Lemon juice (fresh please)
  • Salt and pepper
  • 1 box of arugula
  • 1/2 wedge Parmesan, freshly shredded (optional)
  1. Slice your green apples into 1/8th inch half moons, its easiest to cut off all four sides then slice into pieces.
  2. You can peel your clementines and and leave the pith on (its way less bitter than say the pith of a grapefruit) or if you want to add lots of time on your prep go ahead and remove that (I’m a little too lazy for that).
  3. Mix your salad dressing. Squeeze your whole lemon, add a 1/4 cup of olive or avocado oil, mix and add salt and pepper to taste.
  4. Put the apples in the bottom of the salad bowl and pour about a 1/4 of the dressing over the apples and coat.
    Add the box of clean arugula, mix the apples and arugula.
  5. Sprinkle 3/4 of the pomegranate seeds and mix a little more (reserve 1/4 of the seeds to top the salad when plated if you want).
  6. We are light on the dressing in our house but please feel free to put the rest on the salad.

Yields: 4-8 servings

Note: This works really well in a mason jar. Coat the apples with dressing, put them in the bottom of the mason jar, next pack your arugula in there, place your clementine slices, add a little more arugula on top (this makes it so the fruits don’t bleed into each other) sprinkle in the parmesan, then put a layer of pomegranate seeds on top of the arugula, a little layer of arugula again and top with more seeds and then pop that lid on. When you unpack this onto a plate for lunch, the apples will be nicely dressed and not brown.

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WRITTEN BY Sara Jensen, POSTED 03/28/16, UPDATED 11/22/22

Sara's son Henry was diagnosed with Type 1 at the age of 5 in 2013. Sara is both the Creative Director for Genevieve Gorder and Beyond Type 1. She has worked for Kramer Design Group in NYC and worked with a vast array of clients over the past 15 years. She is passionate about foster adoption, Type 1, good food and humor. She lives on a tiny island in the middle of a big ocean.