Tangy Arugula Salad with Roasted Walnuts and Goat Cheese
This vibrant salad, inspired by traditional Turkish flavors, combines the peppery freshness of arugula with the rich creaminess of goat cheese and the crunch of roasted walnuts. The tangy dressing made with pomegranate paste and extra virgin olive oil elevates the flavors, making each bite a delightful experience. While Tulum cheese is the classic choice for this dish, a good quality goat cheese serves as a fantastic alternative. The addition of fresh basil and a sprinkle of crispy pomegranate seeds adds aromatic depth and a bright pop of color. Perfect as a side dish or a light lunch, this salad is sure to impress your guests and transport your taste buds to a sunny terrace in Turkey.
N/A
Servings
155
Calories
10
Ingredients
Ingredients
arugula
1 bunch (washed and drained)
soft fresh goat cheese
4 ounces (crumbled)
walnuts
1 handful (crushed and lightly roasted)
pomegranate paste
2 tablespoons (not grenadine syrup)
extra virgin olive oil
3 tablespoons (none)
crushed red pepper flakes
scant 1/4 teaspoon (powdered)
salt
to taste (none)
black pepper
to taste (freshly cracked)
fresh basil
2 tablespoons (cut into thin ribbons)
dried pomegranate seeds
scant 1 tablespoon (or fresh, as available)
Instructions
1
Prepare the dressing at least 1 hour before serving for enhanced flavors. In a small bowl, whisk together the pomegranate paste, olive oil, crushed red pepper flakes, salt, and freshly cracked black pepper. Taste and adjust seasoning as needed.
2
Wash the arugula thoroughly to remove any grit and spin dry in a salad spinner. Depending on the size of the leaves, you can leave them whole or chop them into smaller, bite-sized pieces.
3
Arrange the arugula on a serving platter or divide it among individual salad plates.
4
Drizzle the prepared dressing over the arugula and gently toss to coat the leaves evenly.
5
Crumble the goat cheese over the dressed arugula. Sprinkle the lightly roasted and crushed walnuts on top.
6
Finish the salad by scattering fresh basil ribbons and the dried pomegranate seeds over the top for a lovely garnish.
7
Serve immediately and enjoy this refreshing and flavorful salad.
Nutrition Information
13.5
Fat
4
Carbs
4.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Tangy Arugula Salad with Roasted Walnuts and Goat Cheese?
It is a vibrant salad inspired by Turkish flavors that combines peppery arugula, creamy goat cheese, and crunchy roasted walnuts with a tangy pomegranate dressing.
How many ingredients are in this recipe?
There are 10 ingredients in total, including arugula, goat cheese, walnuts, pomegranate paste, olive oil, red pepper flakes, salt, black pepper, fresh basil, and pomegranate seeds.
Is this arugula salad vegetarian?
Yes, this recipe is tagged as vegetarian.
How many calories are in one serving of this salad?
There are 155 calories per serving.
What is the fat content of this dish?
This salad contains 13.5 grams of fat.
How much protein does this salad provide?
It provides 4.5 grams of protein per serving.
What are the carbohydrates in this recipe?
There are 4 grams of carbohydrates per serving.
What kind of cheese is recommended for this salad?
The recipe calls for 4 ounces of soft fresh goat cheese, though Tulum cheese is mentioned as the traditional Turkish choice.
How should the walnuts be prepared?
A handful of walnuts should be crushed and lightly roasted before being added to the salad.
Can I use grenadine syrup instead of pomegranate paste?
No, the recipe specifically states to use pomegranate paste and not grenadine syrup.
When should I prepare the dressing?
It is recommended to prepare the dressing at least 1 hour before serving to enhance the flavors.
What goes into the salad dressing?
The dressing is a whisked mixture of pomegranate paste, extra virgin olive oil, crushed red pepper flakes, salt, and freshly cracked black pepper.
How should the arugula be processed?
The arugula should be washed thoroughly to remove grit, spun dry, and can be left whole or chopped into bite-sized pieces.
How is the basil prepared for garnish?
Two tablespoons of fresh basil should be cut into thin ribbons.
What type of pomegranate seeds should I use?
You can use a scant tablespoon of either dried or fresh pomegranate seeds.
What type of olive oil is best for this recipe?
The recipe specifies using 3 tablespoons of extra virgin olive oil.
How do I assemble the salad?
Arrange the arugula, drizzle with dressing, crumble the goat cheese over it, sprinkle the walnuts, and finish with basil and pomegranate seeds.
Is this salad spicy?
It has a mild kick from a scant 1/4 teaspoon of powdered crushed red pepper flakes.
Can I serve this salad later?
The instructions suggest serving immediately after assembly for the best experience.
What is the flavor profile of the salad?
The flavor profile is tangy, peppery, creamy, and aromatic with a nutty crunch.
What is the traditional Turkish cheese equivalent for this recipe?
Tulum cheese is the classic choice for this dish in Turkey.
How much pomegranate paste is required?
The recipe requires 2 tablespoons of pomegranate paste.
Is there any sugar or sodium information?
The specific sugar and sodium counts are not provided in the nutritional data.
How much arugula do I need?
You will need 1 bunch of washed and drained arugula.
What type of black pepper should be used?
Freshly cracked black pepper is recommended to be used to taste.
What makes the salad 'tangy'?
The tanginess comes from the combination of the pomegranate paste and the peppery arugula.
Is this salad considered healthy?
Yes, it is tagged as a healthy, vegetarian dish.
What are the tags associated with this recipe?
The tags include salad, arugula, goat cheese, walnuts, turkish cuisine, healthy, and vegetarian.
Can I use a salad spinner for the arugula?
Yes, the instructions specifically suggest spinning the arugula dry in a salad spinner.
What is the source of inspiration for this salad?
This salad is inspired by traditional Turkish flavors and culinary culture.