Pomegranate Vinaigrette

Pom-Salad-5This past summer I discovered a delicious and fun product. I wrote about O Olive Oil in July and created a few recipes with O Fig Balsamic Vinegar. If you missed them, please check them out- my favorite is the Fig Balsamic Marinated Skirt Steak, but the Orzo Salad was pretty awesome too.

As a thank you for loving their product so much, O Olive Oil sent me some love in return in the form of oils and vinegars. I was not only excited to receive this package but even more excited to explore and create new recipes using these tasty products.

This week I’ll be sharing some of my favorite creations and as usual I’ll be “Greek-ifying” them whenever possible.

One thing I have discovered with O’s infused olive oils, is that they are so delicious and flavorful by themselves, meaning, it’s best not to dilute them with a number of other ingredients. These featured recipes will have minimal ingredients so that you can really taste the rich and distinct flavor in the oils and vinegars.

I always feel like the start of the week is a sort of “Detox” for me. Mondays and Tuesdays seem to be my days to get back on track after a weekend of (small) indulgences. For example… this past weekend it was a few (large) handful(s) of Hot Tamales candy (x 9), a 100,000 Grand Bar, 2 Nutter-Butter cookies, an It’s-It Ice Cream Treat, Loukoumades after church on Sunday and and In-n-Out animal-style burger for Sunday dinner. (yikes!) So…

Let’s start the week with SALAD.

Pom-Salad-2Adding a few ingredients to a recipe already created from O Olive Oil’s collection, this Pomegranate Vinaigrette dressing is sweet and delicious. Not like eating a handful of Hot Tamales Candies kind of sweet and delicious, but rather the better-for-you, healthier kind of sweet and delicious. ;)

Pom-Salad-6For the salad I’m utilizing a few seasonal flavors; arugula (low in calories, high in antioxidants, vitamins A, C and K); fresh pomegranate seeds (also high in antioxidants, and heart and blood healthy); and shelled and toasted pumpkin seeds (high in Zinc and vitamin E). This quick and simple good-for-you salad is earthy, sweet, crunchy and quite satisfying.


Pomegranate Vinaigrette:

3 tablespoons O Olive Oil Blood Orange Olive Oil

1 tablespoon O Olive Oil Pomegranate  Champagne Vinegar

1 teaspoon fresh rosemary, minced

1 tablespoon shallot, minced

½ teaspoon kosher salt

Fresh ground pepper



6 cups fresh arugula

1 cup fresh strawberries, sliced

½ cup fresh pomegranate seeds

½ cup feta cheese, crumbled

¼ cup raw pumpkin seeds, shelled and toasted



Prepare the Pomegranate Vinaigrette and by combining all ingredients in a jar. Shake to combine and refrigerate for 3-4 hours, up to a week.

Combine arugula, strawberries, and pomegranate seeds in a large bowl. Just before serving, toss the salad with Pomegranate Vinaigrette. Top with crumbled feta cheese and toasted pumpkin seeds.


O Olive Oil graciously gifted me their products to experiment with.  As always, all thoughts and opinions are my own. Thank you for supporting O Olive Oil which  allows me the opportunity to create content, such as this, for Figs & Feta.

©2014 by Alexandra Salidas Roll, Figs & Feta, LLC.

Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC.  Please do not reprint this recipe without permission.  If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source.  Thank you!

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