Yield
4 servings

To make the dressing for this Mexican salad, cut a small pomegranate in half, and remove the seeds from one half. Squeeze juice from the other half.

How to Make It

Combine first 6 ingredients in a large bowl. Add olive oil, and stir with a whisk. Add arugula and the next 4 ingredients (through cilantro), and toss gently. Place 1 cup salad on each of 4 salad plates. Top each with 1 tablespoon seeds and 1 teaspoon pine nuts. Serve immediately.

Ratings & Reviews

bjane1's Review

JennySmith
November 17, 2013
Wonderful light dressing on a unique salad. Festive and flavorful. Used spinach and swiss chard for greens.

08rose's Review

LynnJHood
September 27, 2013
Just outstanding! I had a couple of pomegranates from the Farmer's Market and didn't yet have a plan for them, so I went looking on this site. Someone had given me jicama they didn't have a use for, and this recipe was perfect. Colorful. Crunchy. Bright. I divided it into just 2 servings and used it as a whole meal salad at lunch. I decreased the cumin just a little because, for me, cumin tends to be overly assertive. Will definitely make this again.

EllenDeller's Review

nancymitchell
January 24, 2013
What a wonderful salad! Every part of it goes together and is essential to the whole, although I did use half romaine lettuce as arugula has such a pronounced flavor. I had no idea what it might taste like, so it's surprising, original, and festive. I would not eliminate a single element. Served this with a lightly spiced Mexican chicken sausage, some steamed potatoes with cumin butter, and gold hominy.

LynnJHood's Review

bjane1
March 19, 2012
I made this for a dinner party this past weekend and loved it. As others suggested, I used bottled pomegranate juice and I also substituted toasted pepitas for the seeds and pine nuts. The dressing is so good, I'm going to make some to use with my "regular" green salads.

lauriegbailey's Review

gailschmitt
December 28, 2011
I have made this a couple of times and have always loved it, even with variations! I made it the other night with baby greens, and added sliced, firm persimmons to it! Yum! I also buy the pomegranate seeds that are already cleaned, and use bottled pomegranate juice. MUCH EASIER!!!

mrscrazyed's Review

wannabeacook
December 17, 2011
I used half a pomegranate for the juice and the other half for the seeds as suggested. Big mistake: a lot of work and mess for not that much gain. The only other change I made was to use red leaf lettuce instead of arugula -- I'm not fond of arugula -- and the red lettuce worked beautifully. I particularly liked the flavor combination of the jicama, onion and cumin. If I make this again, I will stick with bottled pomegranate juice and leave out the pomegranate seeds.

JennySmith's Review

mrscrazyed
April 25, 2011
I have made this salad a few times now and I have loved it each time. I do deviate from the recipe by using romaine instead of arugula and by omitting the pomegranate seeds (mostly because I tend to make this recipe in the springtime). This recipe is so outstanding that people regularly comment on its tastiness and request the recipe. A show-stopper!

alexis d.'s Review

08rose
November 09, 2009
This is a simple, delicious recipe! Dressing is easy to make and full of flavor. I will definitely be making this again! It went great with chicken enchilladas!

gailschmitt's Review

lauriegbailey
October 01, 2009
I can't say enough good things about this salad! It is creative, different, delicious, healthy, tasty, and attractive. I used blueberry-pomegranate juice since that was all I had; I think next time I'll make it with watercress. It's a symphony of flavors and colors. It's a show-stopper for a dinner party.

nancymitchell's Review

alexis d.
January 05, 2009
I love this salad. It is beautiful and tastes great. I have made it multiple times, with variations. I usually add a sectioned tangerine or two, and have left out the jicima and/or pine nuts when I don't have them on hand. I love avocado, so I never leave that out.