Arugula & Burrata with Pomegranate Seeds & Balsamic Glaze

This is one of those dishes you see at restaurants but never seem to pull together at home because you assume it’s out of reach, or you consider it too gourmet for home cooking. Good news, Arugula & Burrata is neither! It’s actually very easy to pull together when you have the ingredients on hand and it can taste exactly like the dish you order at the restaurant. 

I either serve this on a tray when I’m presenting it to a group, or plate it individually for a more formal dinner party. I start with the fresh arugula I can find, then add the torn cheese and pomegranate seeds. 

This dish is exceptionally attractive at a formal dinner party. I like to serve it at the holidays because it has a pretty green, white, and red color palette. I hope you enjoy making this salad this season. It’s a welcome dish at any holiday gathering and is guaranteed to please all of your guests. Enjoy! 

Arugula & Burrata with Pomegranate Seeds & Balsamic Glaze 

Ingredients (4–6 servings) 

• 6 cups baby arugula 

• 2 balls burrata (about 4 oz each) 

• ½–¾ cup fresh pomegranate seeds 

• ¼ cup toasted pistachios, walnuts, or pecans (optional) 

• 2–3 tbsp balsamic glaze (store-bought or reduced balsamic) 

• 2 tbsp extra-virgin olive oil 

• Flaky sea salt & black pepper, to taste 

Directions 

1. Prepare base by spreading the arugula on a large serving platter. 

2. Place the burrata on top, either whole or gently torn into large pieces. 

3. Scatter pomegranate seeds generously over the salad. Add nuts if using for crunch. 

4. Drizzle with olive oil and balsamic glaze. 

5. Sprinkle with a little flaky salt and black pepper. Serve immediately. 

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.