Pomegranate season is back in action. With a huge box intersecting the first few steps of my most recent grocery store trip, I threw one into my basket without hesitation. A rarity in my diet, I always look forward to using pomegranate seeds. The antioxidant-rich fruit is significantly unique with its citrusy, cranberry-resembling flavor and crunchy, seed-like texture, and adds a nice touch to a variety of dishes.
In the following recipe, faintly sweet pomegranate seeds pair perfectly with peppery arugula and creamy blue cheese. I toss the salad with a simple dressing and add a few pumpkin seeds for an extra element of crunch. These are the kinds of easy to make, restaurant-esque salads that make me adore greens.
Arugula Salad with Pomegranate and Blue Cheese
For the dressing:
-1/4 cup extra virgin olive oil
-2 Tbsp. plus 1 tsp. apple cider vinegar
-1/2 tsp. agave
-Rounded 1/4 tsp. thyme
-Rounded 1/4 tsp. salt
-Rounded 1/8 tsp. ground black pepper
Whisk oil with vinegar until combined. Add remaining ingredients, whisking until dressing is creamy and light.
For the salad:
-2 cups arugula
-1/4 cup pomegranate seeds
-1 wedge of Laughing Cow Light Blue Cheese (You can substitute any variation of your favorite blue cheese, but Laughing Cow Light adds a lighter, extra creamy touch)
-2 Tbsp. roasted pumpkin seeds
-1 1/2 Tbsp. vinaigrette (see above)
Toss arugula with vinaigrette. Top with pomegranate, blue cheese, and pumpkin seeds. Serve.