Arugula and Fig Salad with Pomegranate Vinaigrette

Prep Time 15 min
Cook Time 15 Min
Servings 4
Difficulty Easy


  • 1 cup R.W. Knudsen Family® 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)*


  • Step 1

    PLACE pomegranate juice in small saucepan and reduce to 1/4 cup over medium high heat, about 5-8 minutes. Cool. Combine juice and remaining dressing ingredients in small glass jar and shake vigorously to combine.

  • Step 2

    * 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.

  • Step 3

    ARRANGE 5 quarters of the figs in circle on 4 salad plates. Toss greens in large bowl with 1/4 cup vinaigrette. Divide salad evenly between each plate. Crumble goat cheese on top of the salad and garnish with toasted pepitas. Pass additional vinaigrette if desired.

Sign up for Santa Cruz Organic news and offers!
* indicates required fields.
Sorry we encountered an error.
Thank you for signing up!

Check your email for special savings and our newsletter!

Thank You!