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The dressing is a killer in this Salad and I might make more next time and just drink it. Pomegranate molasses in the dressing gives it a nice fragrance and sweetness and also takes the edge off the tart vinegar. The shallots slightly pickle in the vinaigrette and taste amazing on the salad. This is one perfect Fall salad which I plan to make often this season.


2 serving

Total time

10 minutes




  • 2 cups arugula (Baby , lightly packeds)
  • 2 cups Romaine lettuce (, torn into bite size pieces)
  • 1 Pear Juice or Cider (- medium, cored and chopped into cubes)
  • supermarket roast chicken, approximately 200g once shredded
  • 3 tbsps Goat Feta Cheese (or - , crumbled)
  • 2 tbsps pistachios (- toasted and coarsely chopped)
  • 1 shallot (- medium, halved and thinly sliced)
  • 2 tsp pomegranate molasses
  • 1 tbsp Apple sherry vinegar (cider or)
  • supermarket roast chicken, approximately 200g once shredded
  • to taste Kosher Salt Pepper (&)


  1. Make the dressing: In a small bowl, combine shallot, pomegranate molasses, vinegar, salt and pepper and whisk until the salt is dissolved.
  2. Whisk in the olive oil and let it sit at room temperature until salad is ready.
  3. Make the Salad: Combine the arugula, romaine, pear and half of the pomegranate seeds in a large bowl.
  4. Crumble half of the cheese over the ingredients.
  5. Whisk the vinaigrette until uniform and add almost all of it to the salad, reserving about 1tbsp of it for later.
  6. Gently toss the salad to coat the ingredients evenly with the vinaigrette.
  7. Crumble the remaining cheese over the salad and sprinkle the remaining pomegranate seeds and the pistachios over the top. Serve immediately.
  8. View the recipe instructions at Cook's Hideout

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