INSTRUCTIONS
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.
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.
INGREDIENTS
- 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