pomegranate & bleu arugula salad

My husband was away on business for a few days, so I thought it’d be a good time to try some new Fall recipes.

Last night I tried a new quiche recipe for dinner, but it was a total flop. Not wanting to go for takeout, I took to my fridge to see what I could drum up. The day before I made this salad from Eat Yourself Skinny for a potluck brunch (totally delicious btw!!) and still had some leftover dressing, arugula  and bleu cheese.  I used these leftover ingredients and also added some pomegranate seeds and chopped walnuts.IMG_3477

As it turned out, my disaster quiche was a blessing in disguise — the salad was delicious! I’m not one to measure much (probably why my quiche failed), but here’s my recipe for the salad. I recommend eyeballing the ingredients like I did, though I wouldn’t suggest going too crazy with the bleu cheese because it can easily overpower the other flavors.

Pomegranate & Bleu Arugula Salad:

– Baby arugula

– Crumbled bleu cheese

–  Chopped walnuts

– Pomegranate seeds

For the dressing (from Eat Yourself Skinny): 

*I used just a small drizzle of this on my salad. You can cut the recipe down or keep the leftovers in the fridge for future salads.

– 3 Tbsp balsamic vinegar

– 1 tsp. Dijon mustard

– 3 Tbsp olive oil

– Salt and pepper, to taste