Arugula Salad with Goat Cheese and Pomegranate

This is a festive salad I served for Thanksgiving this year. I usually make it with my homemade shallot vinaigrette (I always have a jar in the fridge), but you can use any vinaigrette or dressing that you like.


Recipes · Salad · Green Salad Recipes


Prep Time: 5 mins
Total Time: 5 mins
Yield: 6 servings
Servings: 6

Ingredients

Ingredients List

  • 2 (5 ounce) packages arugula

  • 3 ounces crumbled chevre (goat cheese)

  • 3 tablespoons pomegranate seeds, or to taste

  • 2 tablespoons vinaigrette dressing, or to taste


Directions

  1. Place arugula in a large bowl and top with chevre and pomegranate seeds. Drizzle with vinaigrette right before serving, and mix to combine.

Cook's Note:

For my easy shallot vinaigrette, combine ½ cup olive oil, ¼ cup red wine vinegar, 3 tablespoons finely minced shallot, 2 tablespoons honey, 1 tablespoon Dijon mustard, salt, and pepper in a jar with a tight-fitting lid and shake until well combined. The vinaigrette recipe makes enough for about 4 salads and keeps well in the refrigerator for up to 1 week.


Nutrition Facts (per serving)

Nutrition Facts
73 Calories
5g Fat
4g Carbs
4g Protein


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