Arugula Salad with Feta and Pomegranate
Peppery arugula, feta, cherry tomatoes, pomegranate molasses, and ruby arils make a fast, colorful side salad.
By Moow Editorial ·
- Wash the arugula under cool running water and dry it thoroughly before dressing.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 2 servings
- Prep time: 5 minutes
- Cook time: No cooking
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 2 servings.
- Calories: 320 kcal
- Protein: 15 g
- Carbohydrates: 34 g
- Fat: 16 g
- Sodium: 898 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Have these measured and ready before you begin.
- 4 cups baby arugula
- 3 ounces (85 g) feta, crumbled
- 5-6 cherry tomatoes
- 1 tbsp olive oil
- 1 tbsp pomegranate molasses
- 3 tablespoons plus 1 teaspoon (50 ml by volume) pomegranate arils
- 1/8 teaspoon fine salt
Directions
1. Wash the arugula thoroughly, drain, and dry it. Tear it into bite-size pieces and place it in a bowl.
2. Halve the cherry tomatoes and crumble the feta into bite-size pieces; scatter both over the arugula.
3. Add the olive oil, pomegranate molasses, and salt and toss gently.
4. Finish with the pomegranate arils and serve.
Sources
Contains milk. Wash and dry the produce thoroughly, and refrigerate leftovers within 2 hours.