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Arugula Pomegranate Salad

  • 4 oz Arugula
  • 6 oz Goat cheese, cut into 6 discs
  • 1/3 cup Pistachios
  • 1/2 cup Marzetti® Pomegranate Vinaigrette
  • 1 small Sweet onion, thinly sliced
  • 2 tbsp Olive oil
  • 1/2 cup Pomegranate seeds or dried cranberries
  • 1 large Fennel bulb, outer layer removed
  • 1 cup Panko crumbs
  1. Cut fennel into thin pieces. Set aside.

  2. Place panko in a shallow dish. Roll each piece of goat cheese in panko and transfer to a plate. Heat oil over medium-high heat. Add goat cheese and brown cheese on each side, about 1 to 2 minutes per side. Transfer cheese to a plate and keep warm.

  3. In a large mixing bowl, combine fennel, arugula, spinach, onion and Marzetti® Pomegranate Vinaigrette. Toss gently. Plate as individual servings and sprinkle each salad with pomegranate seeds and pistachios. Top with warm goat cheese and serve.