I don’t make a lot of “fancy” salads anymore. Roasted beets, toasted nuts, and specially bought cheese have been replaced by bags of mixed greens and depressing grocery store pre-made salads which always seem to either have too much or too little of something- usually cheese or onions, or flavor. My salad transition is mostly due to my one year old: He has no molars to chew leafy greens, and I also have very little free time which has resulted in an extreme dislike of making both toddler and adult meals- I just prefer to eat the toddler approved veggies. Unless our entire meal is a salad I will rarely put in the effort, so when I actually have the time (or resolve) to make one it had better deliver, and this salad does.
I got this recipe about 3 years ago at an office Christmas party when my boss brought a wonderful salad to our potluck. It had a base of crunchy romaine and sharp arugula, and was topped with toasted pine nuts, salty feta and sweet pomegranate seeds. I, along with my other co-workers, was left wondering where this salad has been all my life. My boss became a momentary salad-goddess and almost everyone in the office was asking for the recipe. It’s now a go-to for dinner parties as it fits the mandatory criteria of yummy and pretty, but its definitely easy enough for a casual meal since the most labor intensive part it seeding the pomegranates.
If you have never seeded a pomegranate before the easiest way is to cut one into quarters and place them into a bowl of cold water. You can easily remove the membrane in the water and it limits the mess. Or you could do what the rest of us lazy people do and just buy the seeds…
Arugula and Pomegranate salad with a maple-dijon vinaigrette
- 1/2 head romaine lettuce- washed and chopped
- 1 container arugula
- 1 pomegranate- seeded (or 1/2 cup pomegranate seeds if buying them seeded)
- 1/4 cup feta or goat cheese, crumbled
- 1/4 cup pine nuts- toasted
- 1/4 cup red wine vinegar
- 2 tablespoons maple syrup
- 2 teaspoons dijon mustard
- 1/3 cup olive oil
- 1 garlic clove- minced
- 1/2 teaspoon dried oregano
- salt and pepper
Whisk together red wine vinegar, maple syrup, mustard, garlic, oregano, and salt and pepper in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Set dressing aside.
Arrange arugula and lettuce in a large bowl. Drizzle with desired amount of dressing and toss to coat. Top with cheese and pomegranate seeds. Sprinkle pine nuts over. Divide among plates and enjoy!
This dressing keeps very well in the fridge and goes well with numerous other salads. Keep covered in fridge for up to a week. Separation will occur so stir or shake before using to re-mix ingredients.