Arugula Salad with Pomegranate and Blueberries

Ready for a new paleo salad recipe? I probably won’t make this one too often but not because it wasn’t good. It’s the pomegranates. They are expensive. I bought a container with the seeds in them instead of buying an actual pomegranate and fighting with it to get the seeds out.

The first time I saw a pomegranate my friend was sitting with it in her hands, peeling it and removing the seeds — one by one. It didn’t look like much fun.

This salad is worth making though. I know a lot of people have Sunday family dinners and this would be great for such an occasion.

The dressing was a little too balsamic-y for me but I followed my usual pattern of serving it on the side so I was able to manage how strong it was in the salad.

Salad Dressing
Salad Dressing

Here’s the recipe for you to try. Let me know if you “play” with the dressing.


  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon extra virgin olive oil
  • 1/8 teaspoon ground pepper
  • 1/8 teaspoon sea salt
  • 4 cups trimmed baby arugula
  • 4 cups baby spinach
  • 1/4 cup pomegranate seeds
  • 1/4 cup fresh blueberries
  • 1/4 cup toasted slivered almonds


  1. Bring the vinegar to a slow boil over medium-high heat.
  2. Reduce heat and simmer for 2 minutes. The vinegar will start to resemble a syrup.
  3. Remove the pan from the heat and add the honey.
  4. Set aside while you assemble the salad.
  5. Toss the arugula and spinach with olive oil, salt, and pepper.
  6. Add the pomegranate seeds, blueberries, almonds and balsamic reduction.
  7. Serve immediately.

See how simple that was? It’s a pretty salad too!

Arugula Salad with Pomegranate and Blueberries
Arugula Salad with Pomegranate and Blueberries

Special thanks to Against All Grain for this recipe.

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