Mozzarella and Pomegranate Salad

This salad is festive, bright and takes a whole 4 minutes to throw together. The colors made it the perfect addition to a holiday table, and the lightness of the dish itself makes it the perfect side for those hearty holiday meals. Plus, its vegetarian, gluten-free and low-carb, as an added bonus!

Mozzarella and Pomegranate Salad

  • Servings: 4
  • Difficulty: easy
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  • 1 lb ciliegine mozzarella
  • 2 ounces baby arugula
  • Seeds from 1 pomegranate
  • 1/4 cup extra virgin olive oil
  • 1/2 orange – juice and zest
  • 1/2 lemon – juice and zest
  • Salt and red pepper flakes, to taste.


  1. In a serving bowl, add baby arugula, mozzarella, and pomegranate seeds.
  2. In a measuring cup, juice the orange and lemon over a small sieve to catch the seeds. Drizzle the olive oil into the juices, whisking as you do so. Add salt and pepper to taste, and whisk again.
  3. Drizzle about half the dressing over the salad and toss. Grate orange zest and lemon zest over the top of the salad. Serve with remaining dressing on the side.