Oct 27, 2010

Arugula with Pomegranates, Blue Cheese and Pistachios




A simple yet elegant salad, easy enough to enjoy as a quick lunch or extravagant enough to make it to your holiday table. Each bite you take will give you a burst of flavor from the pomegranate arils.

I don't get tired of eating pomegranates, they are in season October to February here in the states, so I try to enjoy the fresh fruit every chance I get. While visiting POM Wonderful's harvest tour in Fresno recently, pistachio trees grew adjacent to the pomegranate trees, and I wanted to incorporate the two into this salad to compliment the sweet, tart flavor of the pomegranates, the creamy texture of the blue cheese, as well as the peppery taste of the arugula. 



Arugula with Pomegranates, Blue Cheese and Pistachios 
Gina's Weight Watcher Recipes
Servings: 2 • Serving Size: 1/2 • Old Points: 4 pts • Points+: 5 pts
Calories: 195.3 • Fat: 13 g • Protein: 6.7 g • Carb: 13.7 g • Fiber: 3.9 g  
  • 4 cups arugula
  • 1/2 cup pomegranate arils from POM Wonderful
  • 1/4 cup crumbled blue cheese
  • 2 tbsp pistachios, shelled

Pomegranate Vinaigrette
  • 1 tsp POM Wonderful pomegranate juice
  • 1 tsp balsamic vinegar
  • 2 tsp extra virgin olive oil
  • salt and fresh pepper

Whisk vinegar, pomegranate juice, olive oil, salt and pepper in a small bowl.

Place arugula on two plates, top with blue cheese, pomegranates, pistachios and vinaigrette.

    16 comments :

    1. love. you put together some of my favorite things in one salad. some sliced steak and cubed avocados on top, and this could be a meal in itself.

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    2. I love all of the above, great combos! Yum!

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    3. yep, a few of my very favorite things right here in this salad! I think swapping the blue cheese for some chevre would be excellent too!

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    4. This is such a beautiful salad! The pomegranate really makes it pop!

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    5. Is that not a beautiful salad? It just is... and everything in it I love, and know it would be so flavourful. YUM!!!
      :)
      valerie

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    6. I made this for supper last night. I tossed in 3oz of grilled chicken breast and used romaine and a spring mix in place of the arugula since I couldn't find any at the grocery store. It was a superb 7pt supper. I will definitely be making this again, soon. Thanks!

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    7. Wow, Gina! Can't wait to try this one, looks so good and our local farmers market has the Arugula right now. It's so fresh, which makes all of your recipes even better, :)

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    8. The dish look so beautiful.The color combination is great and I will try this.so thanks for taking the time to write.

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    9. I have never thought to put pomegranate arils in a salad! This is a great addition to any salad. I think it eliminates the need for any dressing because they are so juicy and tart.

      I don't like arugula so I substituted baby spinach. I also added avocado and chopped carrots. I used walnuts since I didn't have any pistachios. I drizzled a tiny bit of olive oil to top it off. Delicious! I will be adding pomegranates to all my salads from now on.

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    10. Yes, you don't need much dressing if any since the arils are so juicy.

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    11. I first made this as a salad to bring on Thanksgiving and I've made it about 8 times since then! LOVE!

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    12. It's like a party in your mouth! Pomegranate season ends soon so eat it as often as you can!

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    13. As it is no longer Pomegranate season, could I sub a half cup of raspberries in?

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    14. We used gorgonzola instead of blue, but other than that did exactly as the recipe called for and it was AMAZING!!! Definitely a staple in our house now. I made it again and tossed in some blueberries since I had them on hand and they worked well in there too. YUM!

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