Arugula with Pomegranates, Blue Cheese and Pistachios
A simple, elegant salad that works equally well as a quick lunch or a festive side for holiday meals. Bright pomegranate arils pop with sweet-tart flavor against peppery arugula, while creamy blue cheese and crunchy pistachios add contrasting textures that make every bite interesting.
I never tire of pomegranates. In the United States they’re typically in season from October through February, so I try to enjoy them whenever I can. On a recent visit to a pomegranate harvest, I noticed pistachio trees growing nearby and was inspired to pair the two in this salad. The combination highlights the fruit’s juicy brightness, complements the creaminess of blue cheese, and balances the peppery bite of fresh arugula.
This recipe is straightforward and comes together in about 15 minutes. It’s perfect for last-minute entertaining or whenever you want a refreshing, colorful salad with a mix of sweet, salty, and savory notes.
Total time: 15 mins
Yield: 2 servings (about 1/2 salad per serving)
Ingredients
- 4 cups arugula
- 1/2 cup pomegranate arils
- 1/4 cup crumbled blue cheese
- 2 tbsp shelled pistachios
Pomegranate Vinaigrette
- 1 tsp pomegranate juice
- 1 tsp balsamic vinegar
- 2 tsp extra virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Make the vinaigrette: Whisk together the pomegranate juice, balsamic vinegar, olive oil, and a pinch of salt and pepper in a small bowl until emulsified.
- Assemble the salad: Divide the arugula between two plates. Sprinkle with crumbled blue cheese, scatter the pomegranate arils and pistachios over the greens, and drizzle the vinaigrette on top. Toss gently and serve immediately.
Notes & Serving Suggestions
This salad is best served right after dressing so the arugula stays crisp. If you prefer, serve the vinaigrette on the side to let guests dress their own portions. For a heartier salad, add sliced grilled chicken or roasted beets; for a nut-free version, substitute toasted sunflower seeds.
To seed a pomegranate with minimal mess, score the outer skin, break it open over a bowl of water, and gently pry out the arils; the seeds will sink and the pith will float, making them easier to separate.
If you have leftover vinaigrette, store it in a sealed container in the refrigerator for a few days and give it a quick whisk before using.
Nutrition (per serving)
Serving: 1/2 of salad — Calories: 195.5 kcal; Carbohydrates: 13.5 g; Protein: 6.5 g; Fat: 13 g; Fiber: 4 g
Tips
- Use fresh, bright pomegranate arils for the best flavor and color contrast.
- Toast the pistachios lightly in a dry skillet for a minute or two to enhance their aroma and crunch.
- Adjust the amount of blue cheese to your taste—less for a milder profile, more for a bolder contrast.
Last Step
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