Pomegranate Arugula Salad
Peppery arugula tossed with jewel-like pomegranate seeds, creamy goat cheese, and toasted walnuts in a honey-balsamic vinaigrette. A vibrant, elegant salad perfect for lunch.
Equipment
- skillet for toasting nuts
- mixing bowl
- whisk
Ingredients
- 5 cups fresh arugula
- 1 cup pomegranate seeds
- 1/3 cup goat cheese, crumbled
- 1/3 cup walnuts, toasted and chopped
- 2 tbsp red onion, thinly sliced
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/4 cup extra virgin olive oil
- salt, to taste
- black pepper, to taste
Instructions
- Toast walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant and lightly golden. Set aside to cool.
- Whisk balsamic vinegar, honey, Dijon mustard, salt, and pepper together. Slowly drizzle in olive oil while whisking until emulsified.
- Add arugula to a large bowl. Scatter pomegranate seeds, goat cheese, walnuts, and red onion over the greens.
- Drizzle dressing over salad just before serving. Toss gently to coat and serve immediately.
Notes
Dress just before serving to keep arugula crisp. Dressing and toppings can be prepped ahead for quick assembly.