Arugula, Goat Cheese and Pomegranate Salad - A Meatless Thanksgiving

by Marisa McClellan, Posted Nov 19th 2008 @ 1:00PM

Don't be mislead by the image you see above. I really do recommend making this salad with arugula, I just wasn't able to find a picture of it from the time I made it that way, so you'll have to imagine arugula (or mixed greens, if you prefer) in place of the chopped romaine.

Arugula, Goat Cheese and Pomegranate Salad

1 big handful of arugula per person at your dinner
1 slivered red onion
1 package of chevre-style goat cheese (about two inches per person is what I tend to do)
the seeds of one pomegranate (think 1 pomegranate for ever four people)

Honey Lemon Vinaigrette

1/2 cup lemon juice (2-3 large lemons)
zest from one of the lemons (zest prior to squeezing juice - it's much easier)
2 tablespoons honey
pinch of kosher salt
4-5 grinds of black pepper
1 cup olive oil

Mix lemon juice, honey and zest together in a medium sized bowl and stir until the honey dissolves into the lemon juice. Add salt and pepper. Slowly stream in olive oil as you whisk, until the oil is all incorporated. Store in a jar with a tight fitting lid until you're ready to serve, so that you can shake it to reincorporate.

Assembly

Heap the greens in a large salad bowl. Scatter the onion slices around (you don't have to use a whole onion's worth if you aren't a fan). Top with dollops of goat cheese and then scatter the pomegranate seeds on top. Just before serving, dress and toss.