Arugula, Watercress, Avocado and Goat Cheese Salad with Pomegranate Molasses

Arugula Watercress Avocado Goat Cheese and Pomegranate Molasses Salad

Last year was the first time I had ever bought pomegranate molasses. When I was at the Pike Place Market in Seattle, I happened upon a market stall called The Souk, and I spied the unprepossessing bottle sitting on the shelf with it’s brownish coloured contents. Although I’d never tasted it before, I had a feeling it might be good; maybe something like a more natural version of the fluorescent pink grenadine syrup that’s used in cocktails. Well, I couldn’t have been more wrong. The difference between pomegranate molasses and grenadine is like the difference between Sprite and Veuve Clicquot champagne…in other words, another thing altogether.


Tasting pomegranate molasses is like biting into a tangy, hyper-flavoured pomegranate, without all the seeds. It’s not very sweet, and really nothing like molasses, except that it’s a thick syrup that’s brownish coloured. I have been keeping it in the back of my mind, waiting for recipe ideas to pop up, and today it happened.
I had an avocado, some arugula, some watercress, and some goat cheese, so I thought I had the makings of a good, healthy salad. Then I was wondering what kind of dressing to put on it when I remembered the pomegranate molasses. It’s a match made in heaven! The creaminess of the goat cheese and the avocado is the perfect foil for the sharpness of the molasses. No other flavourings are needed, not even any salt; just a quick drizzle of the pomegranate molasses. I also thought a cocktail with some champagne and pomegranate molasses would be delicious, and of course it is…so we had that as an accompaniment. Shane called it a “Pom-Bomb”, which I thought was the perfect name (recipe to follow).

*I couldn’t find any information about the oxalate content of pomegranate syrup, but I can’t imagine it would be very high, especially in the small quantities used here. Additionally, other syrups contain much less oxalates then the original food item (8 oz of pomegranate juice is listed as medium on the Yahoo groups spreadsheet).

Arugula, Watercress, Avocado and Goat Cheese Salad with Pomegranate Molasses
Serves 2

Handful of Watercress Leaves
2 Handfuls Baby Arugula Leaves
1 Avocado, sliced
2 ounces Chèvre (soft, creamy goat cheese)
Pomegranate Molasses to drizzle

Wash leaves as needed, and dry off as much as possible.
Divide between two plates, and add half of the avocado to each serving, and then crumble one ounce of goat cheese over each.
Drizzle as much pomegranate molasses as desired over each salad and serve.

Printable Version:

Arugula, Watercress, Avocado and Goat Cheese Salad with Pomegranate Molasses

Ingredients

  • Handful of Watercress Leaves
  • 2 Handfuls Baby Arugula Leaves
  • 1 Avocado sliced
  • 2 ounces Chèvre soft, creamy goat cheese
  • Pomegranate Molasses to drizzle

Instructions

  1. Wash leaves as needed, and dry off as much as possible.
  2. Divide between two plates, and add half of the avocado to each serving, and then crumble one ounce of goat cheese over each.
  3. Drizzle as much pomegranate molasses as desired over each salad and serve.
Posted on:

Leave a reply

Time limit is exhausted. Please reload CAPTCHA.