Arugula Sun-dried Tomato & Parmesan Salad

By yasmine • June 4, 2015

4 servings
30 min
Arugula Sun-dried Tomato & Parmesan Salad

This salad is so delicious, it always leaves an impression with guests. It is a sophisticated take on the famous arugula mushroom salad with added tastes of the sun-dried tomatoes, pine nuts and pomegranate molasses dressing. It is green, rich and a party favourite!

Consider layering this salad with all the ingredients to ensure every serving is rich and full of flavour. If you toss all ingredients on the arugula it doesn’t distribute evenly and makes the arugula look little and worn out.


  • 4 bunch arugula (without stems & hand-torn) - جرجير
  • 250 gram mushrooms (thinly sliced) - عش الغراب
  • 100 gram sun-dried tomatoes (thinly sliced) - طماطم مجففة
  • 100 gram parmesan cheese (thinly shaved) - جبنة بارميزان
  • 1 handful pine nuts (toasted) - صنوبر
  • 1/3 cup pomegranate molasses - دبس رمان
  • 1 lemon - ليمون
  • 1/2 teaspoon black pepper - فلفل أسود
  • 2 tablespoon olive oil (optional) - زيت زيتون

Step by step

  1. To do the dressing, mix the pomegranate molasses with lime juice, fresh pepper and olive oil.
  2. In a large salad bowl, layer 1/3 of the arugula leaves followed by 1/3 of the sliced mushrooms and 1/3 of the sun-dried tomatoes. Repeat the layering 2 more times.
  3. Mix all the dressing ingredients together.
  4. Keep the dressing step until it is time to serve - drizzle the dressing on top and on the sides of the salad but don't toss it. Then throw the toasted pine nuts and parmesan shavings on top.


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One response to “Arugula Sun-dried Tomato & Parmesan Salad”

  1. shahdan says:

    This salad has become my new favourite for gatherings and dinner parties! It always receives so much praise from my family and friends. I make sure to add lots of lime juice as I layer the salad, and I use oil from the sundried tomato jar instead of olive oil. It is so delicious!!!

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