This Pomegranate Salad is a refreshing, crisp salad that combines the sweet, tart flavors of pomegranate seeds with peppery arugula and creamy goat cheese! For good measure, there is pomegranate juice in the dressing too, for added antioxidants and pomegranate flavor!
Prep Time: 10 minutesminutes
Total Time: 10 minutesminutes
Servings:4servings
Ingredients
For the Pomegranate Salad
8cupspacked arugula
1cupcrumbled goat cheese
½cuppomegranate seeds
½cuptoasted pecans, roughly chopped
For the Pomegranate Dressing
1tbsplemon juice
1tbsppomegranate juice, see note
1tbsppomegranate molasses, or sub balsamic vinegar, see note
1tbspextra virgin olive oil
1tspmaple syrup
½tspDijon mustard
½tspsalt
Instructions
To make the dressing, whisk together all the ingredients and set aside. If you’re using balsamic vinegar instead of pomegranate molasses, whisk everything else together first, then add the balsamic in 1/2 tsp measures until you’re happy with the taste (there are 6 1/2 tsp in 1 tbsp!)
Toss together all the salad ingredients, and drizzle over the dressing just before serving.
Notes
This salad serves 4-6 as a side salad, to bulk it out to make it a meal add diced and roasted sweet potato or butternut squash.
Some grocery stores carry bottled pomegranate juice. If you can’t find it, blitz pomegranate seeds in a bullet blender or small food processor then strain the mixture to remove the hard middles of the seeds.
Pomegranate molasses is easy to find online and in Middle Eastern grocery stores, but you can easily substitute balsamic vinegar. Thick, syrupy vinegars are closer in flavor to pomegranate molasses, so add the vinegar to taste so this dressing will still be delicious regardless of which balsamic vinegar you have to hand!