Arugula Salad With Feta

Arugula, date, feta, and pistachio salad in a white bowl.

5 from 9 votes

This Arugula Salad With Feta is a delightful blend of flavors and textures, perfect for any occasion. The peppery arugula pairs beautifully with sweet dates, tangy feta, and crunchy pistachios, creating a fresh and satisfying dish.

Prep Time15

Total Time15

Course: Side Dish

Cuisine: Mediterranean

Diet: Gluten Free

Servings: people

Calories: 274kcal

Author: Gwen Wolken

Ingredients

Salad

8 cup baby arugula about 4 oz
1 cup feta cheese crumbled
4 large Medjool dates pitted and halved if small or quartered if large
½ cup pistachios toasted

Dressing

4 tablespoon extra virgin olive oil
2 tablespoon pomegranate molasses
1 tablespoon Dijon mustard
1 tablespoon silan (date syrup)
1 tablespoon shallots finely minced
⅛ teaspoon kosher sea salt
½ teaspoon ground black pepper

Instructions

Dressing

In a small bowl or mason jar, combine the olive oil, pomegranate molasses, date syrup, Dijon mustard, shallots, salt, and pepper. Shake or whisk until combined and set aside.

Salad

Preheat the broiler.
Slice the dates in half or quarters depending on size. Arrange the cut dates on a small foil-lined baking sheet and broil until the edges are charred and the dates are caramelized, about 2-3 minutes.
Toast the pistachios, either in a pan on the stove or in the oven, until slightly golden brown. Chop into large pieces and set aside.
Arrange the arugula on a serving platter or in a bowl.
Using your hands, separate the feta cheese into bite-sized chunks and scatter on top.
Scatter the dates on top of the cheese. Scatter the pistachios on top of the dates.
Drizzle with the dressing and toss.

Notes

You can store this salad without the salad dressing in an airtight container in the refrigerator for up to two days.

You can make the dressing ahead of time and store it in the refrigerator for a week.

You can also roast the dates and pistachios one to two days ahead.

Nutrition