Pomegranate Arugula Salad with Goat Cheese

Name: Pomegranate Arugula Salad with Goat Cheese
Prep time: 18 min
Cook time: 5 min
Total time: 23 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 5 oz (140 g) fresh arugula, fresh, used as is; 1 whole (200 g seeds) large pomegranate, seeds extracted, white pith removed; 4 oz (113 g) goat cheese, crumbled; ⅓ cup (45 g) pumpkin seeds, toasted; 2 tbsp (30 ml) pomegranate vinegar; ¼ cup (60 ml) extra virgin olive oil; ½ tsp (2½ g) Dijon mustard; 1 small (20 g) shallot, minced finely; ¼ tsp (1½ g) kosher salt; freshly ground black pepper, to taste (optional)

From the MyKitchenBank Kitchen

A bright, refreshing Mediterranean-inspired salad combining peppery arugula with sweet pomegranate seeds, creamy tangy goat cheese, and crunchy toasted pumpkin seeds, all bound together with a simple homemade pomegranate vinaigrette. Perfect as an elegant starter or sophisticated side dish.

Prep: 18 min
Cook: 5 min
Total: 23 min
Makes: 4 servings

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Steps

Before you start

If using raw pumpkin seeds, toast them first for better flavor and crunch
Extract pomegranate seeds and prepare all components before assembly begins
Have a small sharp knife and wooden spoon ready for seed extraction
Chill your serving bowl or plates if you prefer a colder, crisper salad

1
Toast Pumpkin Seeds
- If using raw pumpkin seeds, heat a small skillet over medium heat.
- Add the 1/3 cup (45g) pumpkin seeds and toast, stirring occasionally, for 4–5 minutes until fragrant and lightly golden.
- Transfer to a plate to cool.
- If using pre-roasted seeds, skip this step entirely.
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Ready when: Seeds are fragrant and light golden brown, not burnt
Tip: Watch closely—seeds burn quickly once they start to brown. Don't walk away from the pan.
2
Extract Pomegranate Seeds
- Cut the pomegranate in half.
- Hold one half over a bowl, cut side down, and gently tap the back of the fruit with a wooden spoon or fork to dislodge the seeds—this keeps the juice contained in the bowl.
- Work over the bowl to catch all seeds and juice.
- Gently remove any white pith that falls in and discard.
- Repeat with the second half.
- You should have about 200g of pomegranate seeds with 3–4 tablespoons of juice.
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Ready when: All seeds are extracted and white pith is completely removed
Tip: Don't discard the pomegranate juice—reserve it in the bowl. Mix a spoonful into the vinaigrette for deeper pomegranate flavor and subtle sweetness.
3
Mince the Shallot
- Peel the small (20g) shallot and slice it thinly into rings.
- Gather the slices and chop finely with a sharp knife until you have about 1 tablespoon of minced shallot with no large pieces remaining.
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Ready when: Shallot is minced into small, uniform pieces
Tip: Mince finely so the shallot flavor distributes evenly throughout the dressing without overpowering it.
4
Whisk the Vinaigrette
- In a small bowl, combine 2 tbsp (30ml) pomegranate vinegar, 1/2 tsp (2.5g) Dijon mustard, and the minced shallot.
- Whisk them together until combined, then slowly drizzle in 1/4 cup (60ml) extra virgin olive oil while whisking continuously to create an emulsion.
- Season with 1/4 tsp (1.5g) kosher salt and a few grinds of black pepper.
- Taste the dressing and adjust salt and pepper as needed.
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Ready when: Dressing is emulsified and well combined, with no visible oil separation
Tip: Whisk the vinegar and mustard together before adding the oil—the mustard helps emulsify and creates a more stable, creamy dressing.
5
Dress and Toss the Greens
- Place the 5 oz (140g) fresh arugula in a large bowl.
- Pour about 3 tablespoons of the pomegranate vinaigrette over the arugula and toss gently with your hands or two forks until the greens are lightly and evenly coated.
- Reserve any remaining vinaigrette for drizzling.
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Ready when: Arugula is lightly coated and glistens, still crisp and not wilted
Tip: Don't overdress the greens—pomegranate seeds release moisture as they sit, and excess dressing will wilt the tender arugula leaves quickly.
6
Plate and Garnish
- Divide the dressed arugula among 4 plates or transfer to a shallow serving platter.
- Top each portion with a generous handful of pomegranate seeds (about 50g per serving), crumbled goat cheese (about 1 oz or 28g per serving), and toasted pumpkin seeds (about 1 tablespoon or 11g per serving).
- Drizzle any remaining vinaigrette over the top, or serve it on the side in a small bowl.
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Ready when: Salad is plated with evenly distributed toppings
Tip: Plate and serve immediately while the arugula is crisp and the goat cheese is creamy. The salad is best enjoyed fresh.

Good to know

Tips

Don't discard the pomegranate juice: Collect it in the bowl when extracting seeds. Add a spoonful to the vinaigrette for more pomegranate flavor and subtle sweetness.
Goat cheese crumbles best when cold and firm. If soft or warm, place in the freezer for 10 minutes before crumbling by hand or with a fork.
For a heartier main-course salad, add 1 cup (150g) of roasted beets, 1 cup (150g) of cooked farro or barley, or 1 can (15 oz / 425g) of white beans, drained and rinsed.
Pomegranate season is late fall through winter. Use fresh pomegranates when available, but frozen pomegranate seeds and bottled pomegranate juice are convenient year-round alternatives.

Make ahead

You can prepare the components in advance: extract pomegranate seeds and store with their juice in an airtight container in the fridge (up to 2 days); make the vinaigrette and store in a jar in the fridge (up to 5 days); and toast the pumpkin seeds and store in an airtight container at room temperature (up to 1 week). Assemble the salad fresh just before serving to keep the arugula crisp and prevent wilting.

Storage & reheating

Assembled salad: Best eaten immediately; will begin to wilt within 30 minutes at room temperature if heavily dressed. Not recommended for storage. | Undressed arugula: Store in a perforated plastic bag in the coldest part of the fridge for up to 2 days. | Pomegranate seeds with juice: Airtight container in the fridge for up to 2 days. | Vinaigrette: Airtight glass jar in the fridge for up to 5 days; shake well before using. | Toasted pumpkin seeds: Airtight container at room temperature for up to 1 week.

Substitutions

pomegranate vinegar → Red wine vinegar or balsamic vinegar. Use 2 tbsp (30ml) of either. The dressing will be less fruity; balsamic adds a slightly sweet, deeper note.
pumpkin seeds → Toasted walnuts. Use 1/3 cup (45g) walnuts, toasted at 350°F (175°C) for 7–8 minutes until fragrant. Walnuts are earthier and more assertive.
goat cheese → Crumbled feta cheese. Use 4 oz (113g). Feta is saltier and more pungent; reduce the salt in the vinaigrette slightly.
fresh arugula → Baby spinach or mixed greens. Use 5 oz (140g). Spinach is milder and less peppery but equally elegant.