Arugula salad lightly dressed with extra virgin olive oil, balsamic vinegar, salt and pepper, and just a touch of honey. Topped with thinly sliced honeycrisp apple, pomegranate seeds, and toasted walnuts. The perfect light lunch paired with pita and hummus or a warm cup of soup. Or a great Christmasy side dish to lighten up a hearty holiday meal. Toasting the walnuts is key. Other than that, making this dish is easier (and healthier) than pie.