Arugula Salad with Sweet Peppadews, Shallot, Goat Cheese & Pomegranate Vinaigrette
A bright and lively salad featuring seasonal pomegranates alongside greenhouse grown arugula, accompanied by peppers and cheese.
Serves: 2–4
Time: ~10 minutes
Salad Ingredients
4–5 cups fresh arugula
½ cup sweet Peppadew peppers, sliced
1 small shallot, very thinly sliced
3–4 oz goat cheese, crumbled
Optional: toasted walnuts or pistachios for crunch
- Vinaigrette Ingredients
3 tbsp pomegranate vinegar (or pomegranate juice + a splash of red wine vinegar)
1 tsp honey or maple syrup (to taste)
1 tsp Dijon mustard
¼ cup extra-virgin olive oil
Salt & freshly ground black pepp
Method
- In a small bowl, whisk together pomegranate vinegar, honey, and Dijon. Slowly drizzle
in olive oil while whisking until emulsified. Season with salt and pepper. - In a large bowl, add arugula, peppadews, and sliced shallot.
- Toss with just enough vinaigrette to coat the greens (arugula wilts fast).
- Sprinkle goat cheese over the top and add nuts if using. Crack a little black pepper on
top.
Notes
- Pro Tips
● If the taste of the shallot feels too sharp, soak it in cold water for 5 minutes, then drain.
● This recipe pairs beautifully with grilled fish or roasted chicken.