Easy Arugula Pomegranate Salad Recipe

This arugula pomegranate salad is a big bowl of peppery greens, roasted pecans and blue cheese in a garlic balsamic dressing, ready in 35 minutes. It feeds 6 as a side, and the pecans and dressing can be made ahead.

Why This Recipe Works

The pecans get roasted low, at 300°F (150°C), and stirred halfway through. Slow heat dries them out and makes them crisp without scorching the butter, so they stay nutty instead of bitter.

Blue cheese is the best choice here. Its salty bite stands up to the peppery arugula and gives the sweet pomegranate seeds something sharp to play against. Feta or goat cheese work if you want a milder salad.

The dressing is shaken in a jar, and the garlic spread helps it hold together. A small amount of balsamic against a lot of olive oil lets the arugula and pomegranate stay the stars. Serve it on the side, so the leaves stay crisp until each person pours their own.

Arugula Pomegranate Salad Ingredients

For the salad

• 10 ounces arugula
• 1 cup roasted pecans (see below)
• 1 cup crumbled blue cheese, feta, or goat cheese (blue cheese is best)
• 1 small red onion, sliced
• 1 cup pomegranate seeds
• 1 1/2 cups small rainbow tomatoes, halved

For the garlic balsamic dressing

• 1 tablespoon good-quality balsamic vinegar
• 5 tablespoons garlic-flavored extra-virgin olive oil
• 2 tablespoons garlic spread, original flavor
• 1/2 teaspoon Italian seasoning
• 1 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes

For the roasted pecans

• 1 cup pecan halves
• 2 tablespoons unsalted butter, melted
• 1 teaspoon sea salt
• 1 tablespoon maple syrup (optional)

How To Make Arugula Pomegranate Salad

Roast the pecans

1. Coat the pecans: Heat the oven to 300°F (150°C). Toss the pecan halves with the melted butter and sea salt until every nut is glossy. Spread them in one layer on a baking sheet.
2. Bake and stir: Bake for 10 minutes, then stir so the edges don’t darken first. Bake 10 to 15 minutes more, until the pecans are crisp but not brown. For sweet pecans, drizzle on the maple syrup for the last 10 minutes.
3. Cool: Let the pecans cool completely on the pan. They crisp up as they cool, and warm nuts would wilt the arugula.

Make the dressing

4. Shake it up: Put the balsamic vinegar, garlic olive oil, garlic spread, Italian seasoning, black pepper and red pepper flakes in a mason jar. Close the lid and shake hard until the dressing looks creamy and blended. A bowl and a whisk work too.

Assemble and serve

5. Fill the bowl: Add the arugula, cooled pecans, cheese, sliced red onion, pomegranate seeds and halved tomatoes to a large bowl.
6. Toss and serve: Mix gently right before serving, so the leaves stay crisp. Shake the dressing again and pass it on the side.

Recipe Tips

• Dress it at the table: Arugula wilts fast once it touches oil and vinegar. Keep the dressing on the side and add it just before eating.
• Cool the pecans fully: Warm pecans soften the greens and the cheese. Make them first, or a day ahead, so they have time to crisp.
• Slice the onion thin: Thin slices keep the bite mild. If red onion is still too sharp for you, soak the slices in cold water for 10 minutes and drain them.
• Pick a good balsamic: With only 1 tablespoon in the dressing, the quality shows. A thicker, slightly sweet balsamic tastes better here than a thin, harsh one.

What To Serve With Arugula Pomegranate Salad

Serve this salad next to roasted chicken, grilled steak or a creamy pasta, where the peppery greens cut through the richness. A crusty loaf on the side soaks up the extra dressing.

How To Store

• Fridge: Undressed salad keeps in an airtight container for up to 1 day. Store the dressing in its jar for up to 5 days and shake it before using.
• Make ahead: Roast the pecans up to 3 days ahead and keep them in a sealed container at room temperature. Slice the onion and halve the tomatoes the same day.

FAQs

Can I use a different cheese in arugula pomegranate salad?

Yes. Feta and goat cheese both work. They are milder than blue cheese, so the salad tastes a little less sharp and a little creamier.

How do I get pomegranate seeds out easily?

Cut the pomegranate in half and hold one half cut side down over a bowl. Tap the back hard with a wooden spoon, and the seeds fall out. You can also buy ready-to-use seeds.

Can I make this salad ahead of time?

Make the pecans and the dressing ahead, then chop the vegetables on the day. Toss everything together right before serving, because arugula wilts quickly.

Is this salad vegetarian and gluten-free?

Yes, both, as written. It has no meat and no gluten ingredients. Check your garlic spread and Italian seasoning labels to be sure.

Nutrition

Estimated per serving (1 of 6), worked out from the ingredients.

• Calories: about 330 kcal
• Total Fat: 28g
• Total Carbohydrate: 14g
• Dietary Fiber: 4g
• Protein: 7g

Arugula Pomegranate Salad

Recipe by Paula

0.0 from 0 votes

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Peppery arugula with roasted pecans, blue cheese, pomegranate seeds and rainbow tomatoes, finished with a homemade garlic balsamic dressing. A bright side salad for 6.

Ingredients

• For the salad

• 10 ounces arugula

• 1 cup roasted pecans (see below)

• 1 cup crumbled blue cheese, feta, or goat cheese (blue cheese is best)

• 1 small red onion, sliced

• 1 cup pomegranate seeds

• 1 1/2 cups small rainbow tomatoes, halved

• For the garlic balsamic dressing

• 1 tablespoon good-quality balsamic vinegar

• 5 tablespoons garlic-flavored extra-virgin olive oil

• 2 tablespoons garlic spread, original flavor

• 1/2 teaspoon Italian seasoning

• 1 teaspoon ground black pepper

• 1/2 teaspoon red pepper flakes

• For the roasted pecans

• 1 cup pecan halves

• 2 tablespoons unsalted butter, melted

• 1 teaspoon sea salt

• 1 tablespoon maple syrup (optional)

Directions

• Coat the pecans: Heat the oven to 300°F (150°C). Toss the pecan halves with the melted butter and sea salt until every nut is glossy. Spread them in one layer on a baking sheet.
• Bake and stir: Bake for 10 minutes, then stir so the edges don’t darken first. Bake 10 to 15 minutes more, until the pecans are crisp but not brown. For sweet pecans, drizzle on the maple syrup for the last 10 minutes.
• Cool: Let the pecans cool completely on the pan. They crisp up as they cool, and warm nuts would wilt the arugula.
• Shake it up: Put the balsamic vinegar, garlic olive oil, garlic spread, Italian seasoning, black pepper and red pepper flakes in a mason jar. Close the lid and shake hard until the dressing looks creamy and blended. A bowl and a whisk work too.
• Fill the bowl: Add the arugula, cooled pecans, cheese, sliced red onion, pomegranate seeds and halved tomatoes to a large bowl.
• Toss and serve: Mix gently right before serving, so the leaves stay crisp. Shake the dressing again and pass it on the side.