Arugula Salad with Pomegranate Vinaigrette

 In Aphrodisiac, Dairy Free, Date Night, Gluten Free, Paleo, Salad, Summer, Under 30 Minutes, Vegetarian

Saturday morning I was sitting at The Bean Cycle, my former place of employment and still one of my favorite places to hang and drink copious amounts of coffee. I was drumming my fingers on the counter while scrolling through google, on a mission to determine what the difference was in preparing a stellar Drunken Mussels and an incredibly average one. I looked up and my eyes landed on Renee, one of my good friends waiting in line.

I hopped up and we ended up having a 40 minute catch-up-on-life conversation while the poor lady in the seat next to us, who must have forgotten her earphones, tried to work. Our convo rolled around to the blog and what I told her I was thinking of posting Drunken Mussels and Crab Mac n Cheese for Valentine’s Day. She was thrilled with the idea and eagerly employed me to get the recipes up so she could make that as her Valentines Dinner. She then brought up that a salad to cut all of the heaviness might be a nice idea.

A salad, of course! I had been too busy drooling over crab meat drowned in cheese sauce to think about anything fresh and green. Thanks to Renee, one of my healthier friends, you all have a well-rounded menu. Honestly I don’t think a salad is worth making if it’s not something you actually want to eat so take my word for it when I say this arugula and pomegranate salad is simple, fresh, tangy and good. It will provide a boost to your taste buds and your libido because guess what? Arugula, Pomegranate and honey are all aphrodisiac foods. A perfect addition to your Valentine’s Meal. Enjoy!

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Arugula Salad with Pomegranate Vinaigrette

Difficulty: Easy

Yield: 4 Servings
Prep Time: 10 min
Cook Time: 0 min

Ingredients:

  • 1 Box Fresh Arugula
  • 1 Pomegranate
  • 1 Small Shallot
  • 1 Tablespoon Dijon or Grain Mustard
  • 1 Tablespoon Red Wine Vinegar
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Honey
  • ½ Cup to 1 Cup Grapeseed or Olive Oil
  • 1 teaspoon Crushed Red Pepper (optional)
  • 1 Tablespoon Pomegranate Juice (optional)
  • Salt and Pepper to taste

Directions:

Note: When I make salad dressings I pour rough amounts of everything in to start. After blending, taste the dressing and adjust as necessary.

Peel the shallot and remove the ends, then combine all ingredients except the oil in a blender. To get the pomegranate juice, I placed a few pom beads in the lemon juicer, then I put my already juiced lemon half on top of them. This helped fill up the juicer and the back of the lemon crushed the pomegranate juice out. Easy peasy.

Run the blender until the shallot has been chopped up, then slowly drizzle in oil while the blender runs. Add the oil until you hear the consistency of the dressing change. That tells you the proper amount of oil has been added for the dressing to be emulsified.

I like my dressing a little on the zippier side so I typically don’t add more than a half cup of oil but feel free to add as much as you like.

Hold off dressing the salad until you are ready to eat otherwise the acid in the dressing will start to break down the leaves.

When ready to serve, toss the salad with dressing and top with pomegranate beads. Enjoy!

P.S This would also be delicious with slivered almonds or pumpkin seeds.

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Blender
  • Chefs Knife
  • Lemon Juicer

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Recipe:

Arugula Salad with Pomegranate Vinaigrette

Difficulty: Easy

Yield: 4 Servings
Prep Time: 10 min
Cook Time: 0 min

Ingredients:

  • 1 Box Fresh Arugula
  • 1 Pomegranate
  • 1 Small Shallot
  • 1 Tablespoon Dijon or Grain Mustard
  • 1 Tablespoon Red Wine Vinegar
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Honey
  • ½ Cup to 1 Cup Grapeseed or Olive Oil
  • 1 teaspoon Crushed Red Pepper (optional)
  • 1 Tablespoon Pomegranate Juice (optional)
  • Salt and Pepper to taste

Directions:

Note: When I make salad dressings I pour rough amounts of everything in to start. After blending, taste the dressing and adjust as necessary.

Peel the shallot and remove the ends, then combine all ingredients except the oil in a blender. To get the pomegranate juice, I placed a few pom beads in the lemon juicer, then I put my already juiced lemon half on top of them. This helped fill up the juicer and the back of the lemon crushed the pomegranate juice out. Easy peasy.

Run the blender until the shallot has been chopped up, then slowly drizzle in oil while the blender runs. Add the oil until you hear the consistency of the dressing change. That tells you the proper amount of oil has been added for the dressing to be emulsified.

I like my dressing a little on the zippier side so I typically don’t add more than a half cup of oil but feel free to add as much as you like.

Hold off dressing the salad until you are ready to eat otherwise the acid in the dressing will start to break down the leaves.

When ready to serve, toss the salad with dressing and top with pomegranate beads. Enjoy!

P.S This would also be delicious with slivered almonds or pumpkin seeds.

Tools You'll Need

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Blender
  • Chefs Knife
  • Lemon Juicer

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Learn the Lingo & Pro Tips

Arugula Salad with Pomegranate Vinaigrette 4 Servings 1 Box Fresh Arugula 1 Pomegranate 1 Small Shallot 1 Tablespoon Dijon or Grain Mustard 1 Tablespoon Red Wine Vinegar 1 Tablespoon Lemon Juice 1 Tablespoon Honey ½ Cup to 1 Cup Grapeseed or Olive Oil 1 teaspoon Crushed Red Pepper (optional) 1 Tablespoon Pomegranate Juice (optional) Salt and Pepper to taste
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