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This is a festive salad I served for Thanksgiving this year. I usually make it with my homemade shallot vinaigrette (I always have a jar in the fridge), but you can use any vinaigrette or dressing that you like.
Ingredients
- 2 (5 ounce) packages arugula
- 3 ounces crumbled chevre (goat cheese)
- 3 tablespoons pomegranate seeds, or to taste
- 2 tablespoons vinaigrette dressing, or to taste
Directions
Step 1
Place arugula in a large bowl and top with chevre and pomegranate seeds. Drizzle with vinaigrette right before serving, and mix to combine.
Cook’s Note:
For my easy shallot vinaigrette, combine ½ cup olive oil, ¼ cup red wine vinegar, 3 tablespoons finely minced shallot, 2 tablespoons honey, 1 tablespoon Dijon mustard, salt, and pepper in a jar with a tight-fitting lid and shake until well combined. The vinaigrette recipe makes enough for about 4 salads and keeps well in the refrigerator for up to 1 week.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 73 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat3g | 15% |
| Cholesterol11mg | 4% |
| Sodium162mg | 7% |
| Total Carbohydrate4g | 2% |
| Dietary Fiber1g | 3% |
| Total Sugars4g | |
| Protein4g | |
| Vitamin C7mg | 37% |
| Calcium117mg | 9% |
| Iron1mg | 5% |
| Potassium211mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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