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.