I love the taste and texture contrast in this salad. The sweet pomegranate seeds compliment the salty, pungent blue cheese very nicely and the walnuts add a crunchy bite.
- 1 bunch arugula
- 4 oz. Roquefort or any blue cheese
- ½ pomegranates seeds
- ½ cup walnuts
Dressing:
- 1 tbsp pomegranate molasses
- 1 tbsp apple cider vinegar
- 4 tbsp olive oil
- Salt and pepper
Preheat the oven to 325F and toast the walnuts on a baking sheet for 7-8 minutes, set aside and let them cool to room temperature. In a bowl or individual bowls, place the arugula and top it with the cheese, sprinkle with pomegranate seeds and decorate with walnuts. Drizzle the dressing over the salad and serve immediately.
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