Goat Cheese and Pomegranate Salad
Goat Cheese and Pomegranate Salad
Course : Lunch / Dinner
Prep Time : 10 minutes
Cook Time : -- minutes
Total Time : 10 minutes
Servings : 1 people
Calories : -- kcal per serving
INGREDIENTS
For salad
- 1 1/2 cup wild baby arugula
- 120 grams of boiled beetroot, sliced
- 70 grams of fresh pomegranate
- 50 grams of light goat cheese
- 30 grams walnuts
For dressing
- 4 teaspoons pomegranate juice
- 2 tablespoons balsamic vinegar
- 1 tablespoons extra virgin olive oil
- 1/2 teaspoon dijon mustard
- 1 glove of garlic minced
- salt and pepper, to taste
DIRECTIONS
1. Add the baby arugula, beets, pomegranate, and walnuts to the bowl and mix to combine.
4. Prepare the dressing by whisking together the ingredients or use a blender for better results
5. Drizzle the salad with the dressing, as desired. Season with salt and pepper, to taste. Mix until fully coated and leave to stand for 1-2 minutes, crumble the goat cheese on top and then serve.
Enjoy!!
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