Arugula Pomegranate Salad
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Oh, how I love arugula, also known as "rocket" in Italy! You'll immediately know when you find good arugula because it brings a burst of flavor and freshness like no other. Arugula's secret? Glucosinolates! These natural substances infuse it with that delightful peppery flavor and scent. Arugula may also help reduce inflammation!Don’t forget to pair this salad with my famous Balsamic Vinaigrette Dressing!
Equipment
- large salad bowl
- salad spinner
Ingredients
- 4 cups organic arugula
- ½ cup candied pecans or walnuts
- 1 cup pomegranate arils (seeds)
- ½ cup goat cheese cut into small pieces
- Christine's Simple Balsamic Vinaigrette Dressing click ingredient for recipe
Instructions
- Place the arugula in a large salad bowl.4 cups organic arugula
- Evenly distribute the pomegranate arils over the arugula to create a vibrant red topping.1 cup pomegranate arils (seeds)
- Add the goat cheese pieces evenly over the pomegranate.½ cup goat cheese
- Distribute the candied nuts evenly across the salad.½ cup candied pecans or walnuts
- Pour the dressing over the salad and toss to combine.Christine's Simple Balsamic Vinaigrette Dressing
- Serve immediately.
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Cooking Tips for the Perfect Salad
- Get the freshest arugula: If you can find arugula at your local farmers’ market, grab it! Fresh arugula has the best peppery flavor, and you’ll notice the difference immediately.
- Make the vinaigrette in advance: This balsamic vinaigrette is so easy to whip up and stays good in the fridge for a week. Make a batch on Sunday, and use it on salads all week long! Pro tip—shake it up in a mason jar instead of whisking. It’s less messy and stores easily.
- Toast your nuts: Toasting the pecans or walnuts before you candy them brings out even more flavor. Just toss them in a pan over medium heat for a few minutes until they’re golden and fragrant. It’s an extra step that makes a big difference!
Kitchen Tools You’ll Love
- Mason Jar: For shaking up that balsamic vinaigrette without the mess.
- Salad Spinner: I swear by my salad spinner to get that arugula nice and dry. Dressing sticks better when the greens are dry, so don’t skip this step!
- Whisk: A medium-sized whisk will help you easily emulsify the vinaigrette, but if you don’t have one, just shake it in the jar.
- Sharp Knife: For cutting the pomegranate arils out cleanly. I like to score the outside, then gently pry the sections open over a bowl of water. The seeds sink, and the pith floats. Easy!
Tried this recipe?Let us know how it was!