Get Ready to Love This Amazing Arugula Salad With Pomegranate and Feta
Ever find yourself stuck in a salad rut?
Eating the same boring greens day after day can get old fast. You want something new, something that wakes up your taste buds, something healthy but also just really tasty, ya know?
A salad that’s got that “wow” factor.
We’ve been there.
You’re craving a mix of flavors and textures that actually make you want to eat your veggies, and that’s where an arugula salad with pomegranate and feta comes in.
This ain’t your average, bland salad.
Picture this: peppery arugula, juicy pomegranate seeds bursting with sweetness, and that salty, creamy feta cheese.
All tossed together with a killer dressing. This salad is simple to put together. You can whip it up in no time, and its a real crowd-pleaser.
If you love this recipe, you will adore our take on this Roasted Butternut Squash Quinoa Salad Recipe
Arugula Salad With Pomegranate, Feta, and Candied Pecans

This salad is a fun mix of peppery arugula, sweet pomegranate fruit seeds, creamy feta, and crunchy candied pecans.
A simple citrus-balsamic dressing brings it all together.
Good for a light lunch, this salad works well as a side dish. It’s a sure thing at dinner parties. Your family will ask for it again.
Ingredients For Our Arugula Salad Recipe

Here’s what we need and what each brings to our salad:
- Baby Arugula: This is the heart of our salad. Baby arugula leaves are tender. They have a bold, peppery flavor that stands up to the other ingredients.
- Pomegranate Seeds: Also called arils, they add sweetness. They are also tart and juicy, bringing a burst of flavor and color.
- Feta Cheese: This is important for that creamy, salty kick. Feta crumbles beautifully. Feta complements the sweetness of the pomegranate and the peppery bite of the arugula.
- Pecans: We’re candying these, which sounds fancy, but its not! It’s easy. Candied pecans bring a sweet crunch. It is a nice contrast to the soft textures in the salad.
- Orange Zest: We’ll use this in two places, in the candied pecans and in the salad. Orange zest adds a bright, citrusy note that lifts the whole dish.
- Extra-Virgin Olive Oil: This is the base of our dressing. A good quality olive oil adds richness and helps the dressing cling to the salad.
- Balsamic Vinegar: This adds a tangy sweetness to our dressing. It also brings a depth of flavor.
- Orange Juice: Freshly squeezed is best! Orange juice mellows out the vinegar. Orange juice adds a natural sweetness.
- Lemon Juice: A little lemon juice brightens the dressing. It adds a zesty kick.
- Maple Syrup: This is our sweetener. Maple syrup balances the acidity of the vinegar and citrus juices. You can use honey, if thats more your speed.
- Dijon Mustard: Just a touch helps emulsify the dressing. Dijon brings a subtle sharpness.
- Shallot: This adds a mild onion flavor to the dressing. It’s more delicate than regular onion.
- Salt and Pepper: These are must-haves. Seasoning brings out all the flavors in the salad.

For the Candied Pecans:
- 1 cup pecan halves
- 1/4 cup maple syrup
- 1 tablespoon orange zest
- 1/4 teaspoon sea salt
For the Salad:
- 5 ounces baby arugula
- 1 cup pomegranate seeds (from about 1 large pomegranate)
- 4 ounces feta cheese, crumbled
- Zest of half an orange
For the Citrus-Balsamic Vinaigrette:
- 1/4 cup extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1 small shallot, finely minced
- Salt and freshly ground black pepper to taste
Instructions
Make the Candied Pecans:
- Warm up the oven to 350°F.
- Take a baking sheet out, put parchment paper on it.
- Mix maple syrup, orange zest, and salt in a pan. Heat it up a bit.
- Throw pecans into the pan, coat them good.
- Lay them out on your baking sheet. No overlapping!
- Bake them. 8-10 minutes, watch ’em close. You want a nice smell and a bit darker color.
- Cool them down. They’ll get hard, don’t worry.
Make the Citrus-Balsamic Vinaigrette:

- Grab a small bowl and whisk together the olive oil, balsamic vinegar, orange juice, lemon juice, maple syrup, Dijon mustard, and shallot.
- Add some salt, add some pepper. How much is up to you.
Assemble the Salad:
- Get a big bowl, put the arugula in.
- Sprinkle in pomegranate seeds and feta cheese, and some orange zest.
- Break up those pecans, add them in when they’re cool.
- Pour on the dressing, not too much. Mix it gently. Eat it right away.
Why You Will Love This Recipe
Our recipe is one for the books.
People love how easy it is to make.
You will really like the mix of flavors. The peppery arugula is a great match with the sweet pomegranate.
Salty feta makes it even better.
Every bite is different.
You get crunch from pecans. Our dressing is both tangy and sweet.
Your friends will rave about this dish. It will become a salad you make again and again.
While your pecans are toasting, you can prepare your other ingredients, perhaps even whip up a quick batch of these easy zucchini chips as an appetizer.
How to Make Arugula Salad with Pomegranate and Feta

Making this salad is as easy.
First, get your ingredients ready.
Toast the nuts to bring out their flavor. You can do this in a dry pan on the stove or in the oven.
Next, make the dressing. Whisk together olive oil, balsamic vinegar, a little citrus juice, and a touch of sweetener.
Now, grab a big bowl.
Put in your arugula.
Add the pomegranate seeds and crumbled feta.
Toss it all together.
Pour the dressing over the salad just before you serve it. This keeps the arugula crisp.
How to Seed a Pomegranate

Getting those seeds out can seem tricky. Here’s a simple way to do it:
How to Seed a Pomegranate
- Cut the pomegranate in half from top to bottom.
- Hold one half over a bowl, cut-side down.
- Tap the back firmly with a spoon. The seeds should fall right out.
- Pick out any white bits that fall in.
Arugula Salad with Pomegranate and Feta Recipe
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Arugula Salad with Pomegranate, Feta, and Candied Pecans
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 Servings 1x
- Category: Salad, Appetizer, Side Dish
- Method: Tossing, Whisking, Toasting, Candy
- Cuisine: American, Mediterranean
Description
This salad is a delightful mix of peppery arugula, sweet and tangy pomegranate seeds, creamy feta cheese, and crunchy candied pecans. It’s all brought together with a simple, bright citrus-balsamic vinaigrette. This salad is perfect as a light lunch, a side dish, or even a starter for a dinner party. The flavors are sure to please!
Equipment:
- Small saucepan
- Baking sheet
- Parchment paper
- Large salad bowl
- Whisk
- Small bowl
- Sharp knife
- Cutting board
Ingredients
For the Candied Pecans:
- 1 cup pecan halves
- 1/4 cup maple syrup
- 1 tablespoon orange zest
- 1/4 teaspoon sea salt
For the Salad:
- 5 ounces baby arugula
- 1 cup pomegranate seeds (from about 1 large pomegranate)
- 4 ounces feta cheese, crumbled
- Zest of half an orange
For the Citrus-Balsamic Vinaigrette:
- 1/4 cup extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1 small shallot, finely minced
- Salt and freshly ground black pepper to taste
Instructions
Make the Candied Pecans:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small saucepan, combine the maple syrup, orange zest, and salt. Bring to a simmer over medium heat.
- Add the pecans to the saucepan. Stir until they are fully coated.
- Spread the coated pecans in a single layer on the prepared baking sheet.
- Bake for 8-10 minutes. Keep a close eye on them. They should be fragrant and slightly darker.
- Let the pecans cool completely on the baking sheet. They will harden as they cool.
Make the Citrus-Balsamic Vinaigrette:
- In a small bowl, whisk together the olive oil, balsamic vinegar, orange juice, lemon juice, maple syrup, Dijon mustard, and minced shallot.
- Season the dressing with salt and pepper. Taste and adjust as needed.
Assemble the Salad:
- Place the baby arugula in a large salad bowl.
- Add the pomegranate seeds, crumbled feta cheese, and orange zest.
- Once cooled, break apart the candied pecans. Add them to the salad bowl.
- Drizzle the desired amount of vinaigrette over the salad. Gently toss to combine. Serve immediately.
Notes
- The Candied Pecans: Adding orange zest to the candied pecans is the unique element in this recipe. It brings an extra layer of citrus flavor that complements the pomegranate and brightens the overall taste. It makes this salad stand out because it adds a subtle complexity and a touch of warmth to the candied pecans that you don’t often find in similar recipes.
- Feel free to adjust the amount of dressing to your preference.
- If you don’t have pecans, walnuts or almonds make a fine substitute. You can candy them using the same method.
- To make this salad ahead of time, prepare the components separately. Store them in the refrigerator. Combine just before serving.
- Leftover salad, if already dressed, is best eaten soon after. The arugula will wilt over time.
Nutrition
- Serving Size: 1 Serving
- Calories: 350 kcal
- Sugar: 18g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
Tips for the Best Arugula Salad
Want to make your salad even better? Try these tips.
Use the freshest arugula you can find. Look for bright green leaves, not wilted.
If you want, add some protein. Grilled chicken or chickpeas work great.
Don’t dress the salad too early. It’ll make the arugula soggy.
Serve it right after you dress it.
Change up the nuts.
Walnuts or almonds are good, too.
Play with the cheese. Goat cheese is a tasty swap for feta.
Variations
We love this salad as is, but you can mix it up.
Add some sliced pear or apple for extra sweetness.
Toss in some toasted pumpkin seeds for a different kind of crunch.
For a heartier salad, add cooked quinoa or farro.
A little bit of mint or basil can make things interesting.
If you like things spicy, a pinch of red pepper flakes in the dressing does the trick.
What to Serve with Arugula Salad
This salad goes with so many things.
It is great next to grilled meats.
Try it with fish, like salmon.
It’s also good with pasta dishes.
A simple pizza is made better with this salad on the side.
For a light meal, enjoy it with some crusty bread and soup.
This salad is great to bring to potlucks, too. It always gets eaten up.
How To Store Leftovers
Got leftovers?
Store the salad and dressing separately.
Keep them in the fridge.
The salad is best eaten the same day.
The dressing will keep for a few days.
If you mixed the salad already, eat it within a few hours.
The leaves will get soggy if they sit too long in the dressing.
Equipment Needed To Make This Arugula Salad
You only need a few things to make this salad.
A good knife is a must.
You’ll need a cutting board, too.
A whisk is used for the dressing.
You’ll want a big bowl for mixing the salad.
Measuring cups and spoons are needed.
A small pan is for toasting nuts.
And, of course, you will want some nice plates or bowls for serving.
Helpful Tips and Tricks
Here is how to make your salad extra special.
Always wash your arugula well. Dry it well, too. A salad spinner works, or use paper towels.
Taste your dressing before you pour it on. You might want more sweet, or more tangy.
If you have time, chill your salad plates.
This keeps the salad crisp and cool.
Add some fresh herbs if you have them. Chives or parsley are really yummy here.
Nutrition Information
This salad isn’t just tasty. This salad is good for you. Arugula is low in calories but high in vitamins, like K and A. Pomegranate seeds have lots of antioxidants. Feta gives you calcium and protein. Pecans provide healthy fats and fiber. The dressing, made with olive oil, is good for your heart. Here’s a chart of what you are getting in each serving:
- Calories: About 350
- Fat: 25g
- Protein: 8g
- Carbs: 28g
- Fiber: 4g
- Sugar: 18g
Keep in mind, these numbers can change. It depends on how much of each ingredient you use.
Ingredient Alternatives
Sometimes, you can’t find an ingredient. Or maybe you just want to try something new.
We’ve got ideas.
No baby arugula?
Use spinach or mixed greens.
Can’t find pomegranates?
Try dried cranberries, but use less. They are sweeter.
No feta?
Goat cheese is a good swap. Ricotta salata works, too.
If you don’t have pecans, use walnuts. Almonds are great, as well. Any nut you like can be candied.
No maple syrup? Honey is a fine substitute in the dressing and for the nuts.
If you enjoy experimenting with salad ingredients, you might also like to try our shaved fennel and apple salad.
Frequently Asked Questions
You can prep parts of it early. Make the dressing and store it in the fridge. Toast and candy the pecans a day or two before. Keep them in an airtight container. Wash and dry the arugula ahead of time, too. When it’s time to eat, just toss it all together.
Yes, our salad is gluten-free. Just be sure to check labels. Look at the balsamic vinegar and Dijon. Some brands might have gluten. But most should be safe.
Sure, you could try goat cheese. It’s tangy like feta. Blue cheese is strong, but some folks love it. A mild option is fresh mozzarella.
If it’s already mixed, eat it soon. Arugula wilts fast when dressed. Undressed salad can be kept in the fridge. Put it in a container.
Try red wine vinegar. White wine vinegar works, too. Or just use more lemon and orange juice. You want a dressing that’s a bit tangy to balance the sweet and savory.
Grilled chicken is really good with these flavors. Sliced steak works, too. Or try some crispy prosciutto for something different.
Yes, this salad is great for vegetarians. It’s full of flavor and quite filling. Just make sure your cheese uses vegetarian rennet.
The Final Bite
So there you have it, friends. Our time whipping up this vibrant arugula salad with pomegranate, feta, and those dreamy candied pecans has come to an end.
We think you’ll agree, this salad is anything but boring.
It’s a real winner with the mix of peppery, sweet, salty, and crunchy.
It is easy to make, we made sure of it.
Give this recipe a go.
Play around with the ingredients if you feel like it.
Make it your own. And most importantly, enjoy each and every delicious bite!
About the Author
Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.