THE RECIPE JOURNAL · Side Dish
Salad of Arugula with Pomegranate Molasses
This fresh and vibrant salad combines peppery arugula with the sweet-tart flavor of pomegranate molasses for a delightful twist. It's a simple, refreshing dish perfect for adding a burst of color and taste to any meal.
FROM THE KITCHEN • Salad of Arugula with Pomegranate Molasses
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
In a small bowl, whisk together the lemon juice, pomegranate molasses, vinegar, sumac, salt, and black pepper until well combined. In a large bowl, toss the cherry tomatoes, arugula, and walnut halves. Drizzle the dressing over the salad and give everything a good toss to make sure all the ingredients are nicely coated.
Why you’ll love it
This salad is a perfect balance of peppery greens and tangy sweetness. The pomegranate molasses adds a rich, syrupy depth that brightens every bite. It’s light, fresh, and full of vibrant flavors, making it a great choice for any meal.
How to serve
This salad pairs wonderfully with grilled meats or roasted vegetables. It also works well as a refreshing side dish for Mediterranean or Middle Eastern meals. For a heartier option, top with toasted nuts or crumbled cheese.
Storage & leftovers
Keep the salad and dressing separate if you plan to store it. Store arugula in a sealed container in the fridge for up to two days. Dress the salad just before serving to keep the leaves crisp.
