Arugula and Fig Salad with Pomegranate Vinaigrette

Courtesy of: R.W. Knudsen Family
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Servings: 4
Prep: 15 min
Cook: 15 min
Total Time:


In the mood for a refreshing salad? This one will hit the spot with light flavors and clean ingredients. The figs and goat cheese create a complementary taste, you taste buds won't believe the simplicity of the recipe.



  • 1 cup R.W. Knudsen® 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.
  2. Combine juice and remaining dressing ingredients in small glass jar and shake vigorously to combine.
  3. ARRANGE 5 quarters of the figs in circle on 4 salad plates.
  4. Toss greens in large bowl with 1/4 cup vinaigrette.
  5. Divide salad evenly between each plate.
  6. Crumble goat cheese on top of the salad and garnish with toasted pepitas.
  7. Pass additional vinaigrette if desired.
  • 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.