Pomegranate Arugula Salad

A perfect winter salad, great with a simple roast chicken or a fancy party roast. This recipe from the Whole Foods Creative team was featured at our second Farm Dinner on Katharos Farm.  You can substitute the reduced hard cider with a half cup apple cider. 

Photography By | October 31, 2017

Ingredients

Salad
  • 5 ounces arugula
  • 1 small fennel bulb, shaved
  • 5 ounces pomegranate seeds
  • 6 ounces goat cheese
  • 1 cup walnuts, roasted
Vinaigrette
  • 1 1/2 cups Diskin Pomegranate Honey Hard Cider
  • 1/2 cup olive oil
  • 1 tablespoon white wine vinegar
  • 2 teaspoons Dijon mustard
  • salt and black pepper

Preparation

1. Place arugula in large bowl. Add fennel, pomegranate seeds, goat cheese, and walnuts. Toss. 

2.  In small saucepan, simmer cider until reduced to about 1/4 cup. Cool. Add remaining ingredients except olive oil to food processor and pulse. Slowly add olive oil and process until blended and emulsified. Drizzle over salad. 

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Ingredients

Salad
  • 5 ounces arugula
  • 1 small fennel bulb, shaved
  • 5 ounces pomegranate seeds
  • 6 ounces goat cheese
  • 1 cup walnuts, roasted
Vinaigrette
  • 1 1/2 cups Diskin Pomegranate Honey Hard Cider
  • 1/2 cup olive oil
  • 1 tablespoon white wine vinegar
  • 2 teaspoons Dijon mustard
  • salt and black pepper

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