Arugula and Fig Salad with Pomegranate Vinaigrette

  • Prep Time:
    15 minutes

  • Cook Time:
    15 minutes

  • Yield:
    4 servings


  • 1 cup R.W. Knudsen Family® Just Pomegranate® Juice
  • 1 tablespoon minced red onion
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Santa Cruz Organic® Pure Lemon Juice
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon sugar
  • 1/2 cup extra virgin olive oil
  • 5 fresh or dried figs cut in quarters (chopped if dried)
  • 1 (5 oz) package arugula or spring greens
  • 2 ounces (1/4 cup) chevre goat cheese
  • 1/4 cup toasted pepitas (pumpkin seeds)*


  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.
  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.
  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.

Nutritional Information

Serving Size: 1/4 of recipe
Calories Per Serving: 380
Total Fat Grams: 30g
Calories From Fat Grams: 270
Saturated Fat Grams: 6g
Saturated Fat Grams Percent Daily Value: 30%
Cholesterol: 5mg
Cholesterol Percent Daily Value: 2%
Sodium: 70mg
Sodium Percent Daily Value: 3%
Carbohydrates: 25g
Carbohydrates Percent Daily Value: 8%
Dietary Fiber: 3g
Dietary Fiber Percent Daily Value: 12%
Sugars: 21g
Protein: 4g
Vitamin A Percent Daily Value: 20%
Calcium Percent Daily Value: 10%
Vitamin C Percent Daily Value: 15%
Iron Percent Daily Value: 8%

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

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