This easy arugula and pomegranate salad is what I make when dinner needs something fresh. It’s crisp, peppery, and just sweet enough to make you forget it only took five minutes. The juicy pomegranate and tangy maple-balsamic dressing make it taste like fall in a bowl — cozy, colorful, and ridiculously easy.
If you’ve tried my Persimmon Burrata Salad, this one’s its simpler cousin — still beautiful, just faster. And if you’re on a roll with fall produce, check out my best fall salads that actually taste like fall.
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This salad started when my neighbor dropped off a bag of homegrown persimmons, and my husband walked in five minutes later with a pomegranate from a friend.
Apparently it was “fruit gifting day.” I opened the fridge, found some arugula, a half-used log of goat cheese, and a bottle of aged balsamic — and that’s pretty much how dinner turned into something fancy-looking without even trying.
It’s the same kind of happy accident as throwing together Pumpkin Pasta on a weeknight, a pot of Creamy Bacon Cheese Soup when it’s cold out, or Cinnamon Rolls just because the oven’s already warm — and if you need something sweet to finish,Sticky Toffee Pudding always hits the spot.
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Why You'll Love It
- 5 minutes, 1 bowl — that’s it.
- Uses what’s already in your pantry (or your neighbor’s fruit stash).
- The dressing is just olive oil, balsamic, and maple syrup — no weird ingredients.
- Balances cozy and fresh — perfect next to roasted chicken, salmon, or pasta.
- Looks festive without being fussy.
Ingredients
Here's what you'll need:
- Arugula – your peppery green base.
- Pomegranate seeds – juicy pops of sweetness.
- Persimmon – sliced thin for that honeyed fall flavor.
- Pickled red onion – a little bite to balance the sweet.
- Candied walnuts – crunch + caramel flavor (store-bought is fine).
- Goat cheese – creamy, tangy goodness that ties everything together.
- Extra virgin olive oil – the good stuff for flavor and shine.
- Aged balsamic vinegar – adds depth and tang.
- Maple syrup – to sweeten the dressing just enough.
- Kosher salt & freshly ground black pepper – the finishing touch.
See recipe card for quantities.
Swaps & Add-Ins
- Swap goat cheese for feta if that’s what’s in your fridge.
- No persimmon? Try thinly sliced pear or roasted squash.
- Out of walnuts? Toasted almonds or pecans totally work.
Step-by-Step Instructions
Make the dressing
In a small bowl, whisk together extra virgin olive oil, aged balsamic vinegar, maple syrup, a pinch of kosher salt, and black pepper until smooth and glossy. Set it aside while you build the salad — it gets better as it sits.
Combine the arugula and pomegranate
Add a handful of arugula to a large bowl and sprinkle in the pomegranate seeds. It already looks festive, right?
Add the rest of the good stuff
Toss in the persimmon slices, pickled red onion, candied walnuts, and crumbled goat cheese.
Drizzle and enjoy
Pour the balsamic dressing over the top and toss gently until everything’s just coated. Serve immediately and watch it disappear faster than the main dish.
Variations & Serving Ideas
- Holiday version: Add roasted delicata squash and sprinkle with pumpkin seeds.
- Protein boost: Top with grilled salmon or leftover turkey.
- Lighter dressing: Use lemon juice and olive oil instead of balsamic.
Recipe Tips & Troubleshooting
- Too sweet? Add a splash more balsamic or lemon juice.
- Too tangy? Drizzle in a touch more maple syrup.
- Dressing too thick? Whisk in a teaspoon of water.
- Leftovers? Toss with cooked quinoa or shredded chicken for lunch.
Meal Prep / Time-Saving Tricks
- Make the balsamic dressing up to 5 days ahead; store in a jar and shake before using.
- Slice persimmons and prep pomegranate seeds a day ahead — keep separate until serving.
- Double the salad for holiday dinners or potlucks — it scales beautifully.
Recipe FAQs
You can prep everything a few hours early — just keep the dressing separate until you’re ready to serve. Once tossed, the arugula softens quickly, so dress it right before eating for the best texture.
Cut it into quarters and tap the back of each piece over a bowl of water with a wooden spoon. The seeds sink, the white bits float, and your kitchen stays clean.
Swap the candied walnuts for roasted pumpkin or sunflower seeds — you’ll still get that satisfying crunch. Toasted chickpeas also work great and add extra protein.
Totally! Spinach gives a milder flavor and holds up a little longer after dressing. It’s a good choice if you’re prepping the salad ahead for a potluck.
Crumble it right before serving and drizzle the dressing around the edges of the bowl, not directly on top. That way, everything coats evenly without turning into one cheesy lump.
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Easy Arugula and Pomegranate Salad
Equipment
- 1 salad bowl
Ingredients
- 4 cups arugula
- ½ cup pomegranate seeds
- 1 ripe persimmon thinly sliced
- ¼ cup pickled red onion
- ¼ cup candied walnuts slightly chopped
- ¼ cup crumbled goat cheese
- 3 tablespoon extra virgin olive oil
- 1 tablespoon aged balsamic vinegar
- 1 teaspoon maple syrup
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Instructions
- In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, salt, and pepper.
- In a large bowl, combine arugula, pomegranate seeds, persimmon, pickled onion, and candied walnuts.
- Add goat cheese on top.
- Pour dressing over and toss gently to coat.
- Serve immediately and enjoy!
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Notes
- Swap goat cheese for feta, or add roasted squash for a heartier version.
- Dressing keeps up to 5 days refrigerated.
- Add grilled chicken or farro to make it a meal.
Rose says
Did you make this? Drop a quick review below — I’d love to know if it made your dinner lineup!