Arugula Salad with Pomegranate, Avocado and Goat Cheese

I’m struggling to write something really interesting about this Arugula Salad with Pomegranate, Avocado and Goat Cheese. I’ve erased the first sentence of this post at lease ten times…

The fact is, this salad is made up of what needed to be eaten out of my refrigerator last night. I got home from my kids’ sports practices pretty late, I was starving, and there you go.

pomavsalad

While it may seem like a random combination of ingredients- the bitter arugula, the sweet and crunchy pomegranate, the creamy avocado and the slightly salty goat cheese- it just works. If you don’t have pomegranate molasses for the dressing, you can use honey instead, or just leave out the sweetener.

This arugula salad is lovely on its own, or feel free to add some protein for a more complete meal: cooked chicken or meat, or some beans and/or nuts or seeds would all work (I had it with leftover roast chicken…yummy).

A word about “dealing with” pomegranates: I’ve always loved pomegranates but used to rarely buy them because removing the seeds seemed so difficult and messy. Then I learned about de-seeding the cut pomegranate in a bowl of water- super easy and no more mess! Check out Elise from Simple Recipes’ directions for cutting and de-seeding a pomegranate here.

[cft format=0]

pomavsalad2

whblogo2-150x150This Arugula Salad is my contribution to Weekend Herb Blogging, hosted this week by Laurie from Mediterranean Cooking in Alaska. WHB is managed by Haalo!

Print Recipe
No ratings yet

Arugula Salad with Pomegranate, Avocado and Goat Cheese

Serves 2

Ingredients

Salad:

  • *2 large handfuls of baby arugula
  • *seeds/arils from 1/2 pomegranate
  • *1 avocado sliced
  • *2-3 tablespoons chopped cilantro or parsley
  • *1/4 cup goat cheese crumbled-optional
  • *coarse sea salt and freshly ground black pepper

Dressing:

  • *2 tablespoons olive oil
  • *1/2 tablespoon fresh lemon juice or balsamic vinegar or to taste
  • *1 teaspoon pomegranate molasses

Instructions

  • 1. Toss the salad ingredients in a medium bowl.
  • 2. In a smaller bowl, mix the dressing ingredients and pour over the salad.
  • 3. Sprinkle with course salt and freshly ground black pepper.

Leave a Comment

Recipe Rating




16 thoughts on “Arugula Salad with Pomegranate, Avocado and Goat Cheese”

  1. Pingback: Getting ready for houseguests and Thanksgiving. And an easy apricot tart.
  2. Pingback: Project Food Blog Challenge #7: Video 411 | Healthy Green Kitchen
  3. Pingback: Chap Chae with Tempeh | Healthy Green Kitchen
  4. Pingback: Foodista Best of Food Blogs Cookbook | Healthy Green Kitchen
  5. Thanks Ani,
    I really appreciate it when someone lets me know that they made and enjoyed something! I hope you have a nice dinner with your guests on Sunday!

    Reply
  6. Oh yum! I found you earlier today through tastespotting and then decided to make this for dinner. My husband and I both loved it! I had no pomegranate molasses so used honey. Wow! The honey/goat cheese combination… thank you so much! I’m making this again on Sunday as I have company. I’m pretty sure they’ll forget all other dishes when they get a taste of this!

    Reply
  7. Jasmine- hope you do try it!

    Casey- I will be investigating your site…cool concept!

    Katie- thanks for the tip!

    Kalyn- no, you are not the only one! The first sentence is always the hardest for me…

    Reply
  8. I thought I was the only one who writes and rewrites the first sentence ten times! Sometimes I just want to write “I cooked this and it was really good.”

    Salad looks great to me!

    Reply
  9. why has no-one mentioned this is the EASIEST way of getting the seeds out. what you have to dO is take the whole thing and ‘roll’ it like a lime. this loosens the seeds. then, you cut it strait in half, you turn your knife the other way (Blunt side down) and give it 6/10 hard knocks.

    This way you will only get fruit and juce with a LOT les pissing about!

    Reply
  10. One of our favorite salads to make (when we have a little extra time) is arugula based, with toasted pecans, cararemlized pearl onions and herb crusted goat cheese. Not so far from what you have here, so yours is definitely going on our “must try” list. (And I find that the fresher the arugula, the less bite it has, rendering it pretty mild.)

    Anyway, I found you through TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my new site (below), it’s a lot of fun! I hope you will consider it.

    Best,
    Casey
    Editor
    http://www.tastestopping.com

    Reply
  11. Hi Jordan! Thanks…I’m heading over to your blog right now to check it out.

    Amy- ooops! Sorry about mis-linking. Hope you found the glogg recipe after all and thanks for coming by!

    Reply
  12. I am visiting from Holiday Food Fest – I think you linked to your home page instead of your post. I was looking forward to seeing your Cranberry Glogg. This salad does look fantastic – I am a big salad eater and always enjoy seeing how people get creative with theirs.

    Thanks for joining in the fun!

    Reply
  13. That looks fantastic!!! toasted pepitas or walnuts would be delicious too. Oh there’s so much this salad offers. Great combo.

    Reply