Arugula Salad with Figs, Pomegranate and Kasseri Cheese

Make this simple salad a staple in your fall seasonal menu rotation.
By / Photography By Jennifer Olson | October 01, 2013


Simply combine ingredients and gently toss with olive oil, salt and pepper to taste.


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  • 7 ounces baby arugula
  • 8 ripe figs (Candy Stripe used here.)
  • ½ cup pomegranate seeds
  • 2 ounces Kasseri cheese, shaved into strips
  • Extra-virgin olive oil
  • Sea salt and ground pepper
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