Pomegranate, Goat Cheese and Almond Salad Recipe

Prep Time Cook Time Serves
15m 4

This salad is fresh and light — perfect for the summer. I like to serve it as a first course for one of those long, lazy summer dinners with friends, or as a light lunch to be eaten by the pool. I have dressed the salad simply, with a drizzle of olive oil and a twist of salt and pepper — I didn’t want to distract from the tart of the pomegranate, the tang of the goat cheese or the sweetness of the candied almonds.


  • 4 ounces arugula, rinsed and dried
  • 4 ounces baby spinach, rinsed and dried
  • 1 pomegranate, seeds removed
  • 8 ounces fresh goat cheese, crumbled
  • 1/2 cup candied almonds, sliced in half
  • good quality olive oil
  • salt and pepper to taste


Combine the arugula and spinach leaves on a large serving platter. Top with the pomegranate seeds, crumbled cheese and sliced almonds. Drizzle with olive oil and season with salt and pepper. Serve immediately.

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