Preparation

• For the onions, combine vinegar, sugar and salt in a pint size jar. Stir well to dissolve sugar and salt. Add sliced onions and add enough water to cover the onions. Cover tightly and gently shake the jar. Set aside for at least 15 minutes while preparing nuts and the rest of the salad.
• For the almonds, lay a piece of foil on a work surface. Spray lightly with cooking spray or drizzle with a bit of oil, then rub oil around with a paper towel to lightly grease the surface. Melt butter in a medium size, non-stick skillet over medium heat. Add honey and stir to combine. Add the nuts and cook for 3-5 minutes, stirring frequently until almonds are golden brown. Sprinkle lightly with salt and stir gently. Spread almonds out onto prepared foil. Some will stick together in little clumps. Set aside to cool.
• For the salad, place arugula (or other greens) in a large salad bowl. Top with orange slices, pickled red onions (as many as you like, you probably won’t use all of them), and pomegranate arils. Drizzle with dressing and sprinkle almonds over the top.