Arugula and Fig Salad with Pomegranate Vinaigrette

Prep Time 15 min
Cook Time 15 min
Servings 4
Difficulty Easy

Ingredients

  • DRESSING
  • 1 cup R.W. Knudsen Family® Just Pomegranate® Juice
  • 1 tbsp. minced red onion
  • 2 tbsps. white wine vinegar
  • 1 tbsp. Santa Cruz Organic® Pure Lemon Juice
  • 1 tbsp. chopped fresh thyme
  • 1 tsp. sugar
  • 1/2 cup extra virgin olive oil
  • SALAD
  • 5 fresh or dried figs
  • 1 (5 oz) pkg. arugula or spring greens
  • 2 oz. (1/4 cup) chevre goat cheese
  • 1/4 cup toasted pepitas (pumpkin seeds)*

Directions

  • Step 1

    PLACE pomegranate juice in small saucepan and reduce to 1/4 cup over medium high heat, about 5-8 minutes. Cool. Combine juice and remaining dressing ingredients in small glass jar and shake vigorously to combine.

  • Step 2

    ARRANGE 5 quarters of the figs in circle on 4 salad plates. Toss greens in large bowl with 1/4 cup vinaigrette. Divide salad evenly between each plate. Crumble goat cheese on top of the salad and garnish with toasted pepitas. Pass additional vinaigrette if desired.

  • Step 3

    * To toast pumpkin seeds, place seeds in large nonstick skillet; cook over medium heat 2 to 3 minutes, shaking pan frequently, or until nuts are lightly browned. Remove from skillet immediately to prevent overbrowning.

Serving size
(1/4 of recipe)

  • Calories 380
  • Calories from Fat270g
  • Total Fat 30g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 5mg
  • Sodium 70mg
  • Potassium 0mg
  • Total Carbohydrates 25g
  • Dietary Fiber 3g
  • Sugars 21g
  • Protein 4g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet