Superfood Arugula Salad with Pomegranate, Pine Nuts and Tomatoes

A Greek salad doesn’t always have to be the classic Greek recipe for one! It should be seasonal and this winter salad is both light and bright, a perfect example of the green Mediterranean diet, packed with superfoods and drizzled with delicious extra virgin Greek olive oil.
10 min


  • 4 cups baby or wild arugula
  • 1 cup teardrop or cherry tomatoes halved
  • 4 tablespoons pine nuts toasted
  • Arils of ½ a pomegranate
  • 3 tablespoons fresh orange juice
  • 1 teaspoon Dijon or other mustard
  • 2 tablespoons balsamic
  • Greek sea salt to taste
  • 8 tablespoons extra virgin Greek olive oil


  1. Place the arugula in a mixing bowl. Add the tomato halves.
  2. Whisk all the ingredients for the dressing.

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