Arugula salad with mozzarella, red beet, and pomegranate

On a summer day about two years ago, I forgot to go grocery shopping and found myself with a nearly empty fridge but craving something good, quick, and a bit different. On the table, I had some arugula left over from yesterday's pizza, a half-opened box of mozzarella (I know, it’s not exactly fresh, but it’ll do), a canned boiled beet (which I admit I almost always have on hand because it saves the day in salads), some eggs that I needed to use anyway, and – here’s the interesting part – a half pomegranate I found tucked away in a corner, a bit forgotten but still good. I wasn’t in the mood for another boring salad. And with a slight pang of hesitation, I thought, "let's see what happens if I throw everything together." The first attempt turned out... interesting, but I added too much beet and not enough salt, and the eggs were softer than they should have been, but the combination worked. Since then, I’ve been making it whenever I want something healthy but not boring. And each time I adjust – more arugula, less beet, a bit more pomegranate if I find a sweet one.

For those who want quick details: this makes about two decent servings (it works as a main dish for lunch or dinner if you’re not too hungry, but also as a side with some grilled meat or a slice of good bread with olive oil). Time? Honestly, if you have the beet already boiled (otherwise you’ll get stuck), everything is ready in 15-20 minutes, including peeling the eggs. Difficulty? I haven’t seen anything complicated here; it can even be done while tipsy, just don’t forget the eggs on the stove.

I keep coming back to this salad because it’s one of the rare ones that manages to be neither too sour nor too sweet, nor sad like many salads become after an hour in the fridge. And yes, that pomegranate adds all the charm because it’s crunchy, fresh, and releases a bit of juice when you bite into it – it’s like adding some jelly. I feel like it’s an upgrade to classic salads with eggs or mozzarella – and no one complains at the table.

1. First, I boil water for the eggs. Two pieces, I let them sit for about 5 minutes after the water starts boiling. I’ve tried soft-boiled eggs, but they don’t hold up well in the salad and tend to run. If you forget them and make them too hard, they still turn out fine, but I like that slightly creamy yolk, not crumbly.
2. While the eggs are boiling, I put the arugula in a wide bowl to have enough room for all the ingredients. If the arugula has very thick stems, I break them off; otherwise, it can be a bit stringy.
3. For the beet – I’ve made the mistake of cutting it too thick or too thin. The best size is about 1-1.5 cm cubes. If you have homemade roasted beet, it beats any canned version, but I won’t throw a fit if it’s from a jar. I place it on top without draining it completely because I like it to color the arugula a bit.
4. The tomato is sliced very thin (I use a bread knife). I arrange it around the edges, all around, to make the salad look “crafted,” not just tossed together. If I’m in a hurry, I chop it quickly and toss it in, but it doesn’t look the same.
5. Mozzarella… Well, this is a matter of taste. Too large pieces are bland, so I cut them in half. I use the firmer mozzarella, not the small balls in whey, but you can use whatever you have.
6. The pomegranate is where I make the biggest mess: I put a wide plate down, cut the pomegranate in half, and with a teaspoon, I try to scoop out the seeds without splattering everywhere (it stains every time, especially if the skin is thin). I add about a handful of seeds, not all of them – if you add too much, it becomes too sweet.
7. Once I have all that, I drizzle everything with olive oil, but I don’t drown it. It’s too easy to overdo it with the oil; many people pour too much, and it ruins the taste. Squeeze a slice of lemon over (lime works too, but lemon is better). Salt and pepper to taste. It’s important to mix everything only at the end so you don’t ruin the presentation.
8. The eggs should be boiled and cooled by the time you finish the rest. I peel them and slice them into rounds or quarters, depending on my inspiration. I place them over the salad, not burying them. That’s it. If you want, you can sprinkle a bit of salt over the eggs because otherwise, they can be a bit bland.

Let me share some quick tips that come to mind. If you don’t have arugula, baby spinach or curly lettuce will work, but it doesn’t have exactly the same taste – arugula gives a slightly bitter note that cuts through the sweetness of the beet and pomegranate. Some people use goat cheese instead of mozzarella, which is fine if you prefer stronger flavors, but then I would reduce the pomegranate because otherwise, the flavors might clash. As for drinks, honestly, a dry white wine pairs best, even prosecco if you’re in the mood for bubbles. If you have guests, you can serve it with sliced toasted sourdough bread. You could start with a pumpkin cream soup and finish with hummus for a fully vegetarian menu.

You can change a lot about this recipe. If you’re bored with beet, use roasted sweet potato. If you want something crunchier, add some nuts or quickly toasted sunflower seeds in a pan. It can even be made without eggs if you want a vegan version, or with softer boiled eggs – but it’s trickier to arrange. For an extra touch of acidity, drizzle a bit of balsamic vinegar, but not too much, as it can overpower the pomegranate flavor.

In terms of pairing, I think it goes best with something simple – toasted bread or even some warm flatbread. Or, if it’s a meal for more people, you can serve it alongside a roasted chicken or grilled fish. If you want something lighter, pair it with a clear vegetable soup at the start, and lunch is sorted.

Questions I get or have had myself:
- Can the salad be made without eggs? Yes, of course, it won’t change the essential taste, just slightly decreases the protein content. If you’re vegan, skip the eggs and mozzarella or replace them with cubed tofu.
- What if I can’t find pre-cooked beet? You can use raw beet, but it needs to be roasted or boiled first, about an hour in foil in the oven or 40 minutes steaming. You can also use pickled beet, but it’s more sour, so adjust the lemon.
- What do I do with leftover pomegranate? I keep it in the fridge in an airtight container; it lasts 2-3 days, and it can also be added to yogurt or fruit salads.
- What kind of mozzarella should I use? I prefer the larger balls (not the small ones in whey), as they are less watery. If you don’t have that, you can use the packaged mozzarella, but let it drain first.
- Does the salad keep in the fridge? It’s good the next day, but it won’t look as “fresh.” The arugula wilts, and the beet colors everything. If you want to make it in advance, keep the ingredients separate and assemble it 10 minutes before serving.
- How much salt? Taste it; don’t just follow the recipe. If the mozzarella is saltier, reduce the salt. If you have a very sweet tomato, you can add a bit more salt and pepper to balance it out.
- Is it suitable for kids? Yes, just make sure to cut the pomegranate seeds smaller and be careful they don’t choke on them. No pepper if they’re little.

Nutritionally, it’s a salad that scores well on fiber (arugula and beet rule here), decent protein from the eggs and mozzarella, and healthy fats from the olive oil. In one serving, I’d say it has about 300-350 kcal if you don’t overdo it with the oil, around 12-14g of protein, 20g of carbohydrates (since beet and pomegranate bring natural sugars), and 18-20g of fat from eggs, cheese, and oil. It has vitamin C from lemon and pomegranate, iron from beet and egg, and calcium from cheese. You can easily include it in your weekly menu, especially if you want something quick and filling without meat. It’s not advisable to have it every day if you’re on a low-carb diet, but it’s quite balanced for anyone else. I don’t recommend doubling the amount of mozzarella, as I did at first, because it really adds up in calories and can make it heavy.

If there’s leftover salad (though that rarely happens with me), I put it in a sealed container in the fridge, but not for more than a day or two. The arugula wilts quickly, the beet colors the eggs, and the mozzarella gets a bit rubbery after a few hours, just so you know. It doesn’t reheat well, that’s clear – you just eat it cold, as it is, maybe for breakfast alongside a slice of toasted bread if you’re in a hurry.

Essential ingredients and their roles:
- Arugula: adds bitterness, fiber, and makes the salad airy
- Mozzarella: provides soft texture, protein, and fat, neutral taste that balances acidity and sweetness
- Beet: earthy sweetness, color, fiber, vitamins
- Tomato: freshness, juice, and a bit of acidity
- Pomegranate: crunchiness, sweet-tart flavor, vibrant color
- Eggs: protein, consistency, slightly filling
- Olive oil: binds flavors, brings healthy fats
- Lemon: cuts sweetness, provides fresh acidity
- Salt and pepper: enhances all flavors, must not be missing