I first wrote about this fig salad in 2013 when we were learning all about pomegranate molasses in my Tasting Jerusalem group. In this new video collaboration with Food Guru, I show you even more ways to use pomegranate molasses and how easy it is to make this ever-satisfying salad. This recipe works just as well in a big salad bowl as it does on a composed plate, making it perfect for weeknights or weekend entertaining. Use fresh figs during their season, substituting dried figs the rest of the year. Switch up the cheese from goat to manchego or feta. Almonds, pine nuts or walnuts sub in easily for the hazelnuts. And any dark leafy green will be fine if arugula isn’t in your vegetable drawer. Paired with the pomegranate molasses dressing, this is a simple but stunning salad course.
- 5 ounces arugula
- 5 – 8 fresh figs or dried figs, quartered
- ⅓ cup crumbled goat cheese
- ¼ cup toasted pine or hazelnuts, coarsely chopped
- ¼ cup fresh pomegranate arils
- salt and pepper to taste
- pomegranate molasses dressing
- Place the arugula in a salad bowl. Sprinkle the figs all over. Add the pomegranate molasses dressing and toss. Start with about 2 – 3 tablespoons of dressing and add more after your first toss if needed. Better to under dress a salad than over dress it. Add your salt and pepper when you adjust the dressing. After tossing, sprinkle the nuts, cheese, and pomegranate arils on top or plate it and add these three toppings to each plate.