Filed Under: north-american, saute, Side, side-dish, Under 20 Mins, vegetable, Vegetables

Arugula Pomegranate Salad

When you can’t find pomegranates, this salad works well with orange segments or slices of pear or apple.

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April 8th, 2012

Recipe Developed by Sarah RichardsonPhotography by Nina TeixeiraFood Styling by Ian MuggridgeProp Styling by Jane Hardin

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Servings
6
Prep Time
15 minutes
Cook Time
5 minutes
Ingredients
  • 1 teaspoon butter
  • 1 Cup walnut or pecan pieces
  • 1 tablespoon brown sugar
  • 2 teaspoons balsamic vinegar
  • 6 Cups baby arugula, washed
  • 1 package 175-g goat cheese
  • 1 crumbled pomegranate, seeds removed
  • 3 green onions, thinly sliced
    • Directions
  • 1.

    Melt butter in a skillet, add nuts and sauté lightly. Add brown sugar and balsamic vinegar and continue to cook until nuts start to caramelize. Remove from the heat and cool.

  • 2.

    Place arugula in a large salad bowl. Mix in goat cheese, pomegranate seeds, green onions and nuts.

  • 3.

    Dress with balsamic vinaigrette and salt and pepper.

    • Nutrients Per Serving
    Nutrients per serving: 336 calories, 28 g fat, 15 g protein, 9 g carbohydrates, 2 g fibre, 320 mg sodium. Excellent source of vitamin D, riboflavin and magnesium.
    Arugula Pomegranate Salad
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