Pomegranate & Fig Arugula Salad w. Cinnamon Honey Balsamic Dressing

I have always loved homemade salad dressings. There is something about store-bought dressings that just aren’t for me. Not only are store-bought dressings mostly filled with calories, they are also filled with typical flavors. When you make dressings yourself usually they have fresher, lighter flavors. You can also create what the outcome will be. If you like your dressings less sweet, more vinegary or saltastic here is your chance to do so.

I came up with this salad by roaming the food store, which I often do. Walking up and down the aisles of a supermarket or farmers market will give your brain and your belly inspiration. This is why I hate rushing when it’s time for my weekly food shopping. I want to take my time and walk up every aisle and look really hard to find something new and fun. I know people who walk into the supermarket with their list and walk out with everything on it and nothing extra. I am not this person. I don’t have a list the majority of the time. I have the food talk to me and tell me what I should make (trust me I know I sound a little foodcookoo). Sometimes I wish it would tell me to put down the stone ground mustard because you already have three jars at home.

Pomegranate seeds are awesome. They are tarty, crunchy, a little sweet and add a great hint of color. This is why I think they are great in salads. Arugula is a bitter lettuce in my opinion which I s why I like to pair it with something on the sweeter side to balance it out.

What you’ll need:

  • Salad bowl
  • Salad tongs
  • Small mixing bowl



  • 2 tbsp. Olive Oil
  • 1 ½ tbps. Balsamic
  • 1 tbsp. Honey
  • A Dash of Cinnamon
  • Salt & Pepper to Taste

Combine all the salad ingredients in your salad bowl and set aside until you’re ready to serve.

Mix all your dressing ingredients together in a small mixing bowl and toss into your salad right before serving. Add as much or as little of your dressing as you wish.