January 06, 2026

Arugula, Radicchio, Pomegranate & Crispy Feta: A Tasty New Year's Resolution

Bright, fresh, and exactly what your body is craving right now.

After a festive and indulgent holiday season, this is the kind of meal that helps you reset—without sacrificing flavor. Peppery arugula, slightly bitter radicchio, juicy pops of pomegranate, and crunchy pistachios come together in a vibrant, feel-good salad. The real star? Golden, crispy feta cubes that add just the right amount of richness and crunch.

Whether you’re easing into the New Year, jumping into resolutions, or simply looking for something light yet satisfying, this salad delivers balance, freshness, and a little indulgence where it counts.

And as always, we take pride in our process, our facility, our team, our products, and our mission to give back. We bake integrity into everything we do.

You’ll Need

Salad

  • 5 oz arugula (about 5 cups)

  • 5 oz radicchio (about 5 cups)

  • ½ cup pomegranate arils

  • ¼ cup pistachios, roughly chopped

Crispy Feta

  • 8 oz block feta, cut into ¼-inch squares

  • ½ cup panko breadcrumbs

  • 1 egg white

  • 1 teaspoon water

  • 3 tablespoons olive oil

Lemon Vinaigrette

  • 1 garlic clove, grated

  • ⅓ cup extra-virgin olive oil

  • 3 tablespoons fresh lemon juice (about 1 lemon)

  • 1 teaspoon lemon zest

  • 1–2 teaspoons honey

  • ½ teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

Instructions

  1. Make the vinaigrette
    In a small bowl, whisk together the garlic, olive oil, lemon juice, lemon zest, honey, salt, and pepper. Taste and adjust seasoning as needed.

  2. Assemble the salad base
    In a large bowl, combine arugula, radicchio, most of the pomegranate arils, and pistachios. Set aside.

  3. Prepare the feta
    In a small bowl, whisk together the egg white and water. Dip each feta square into the mixture, then coat in panko breadcrumbs, gently pressing so they stick.

  4. Cook the feta
    Heat olive oil in a skillet over medium heat. Add feta cubes, leaving space between them. Cook for 2–3 minutes per side until golden and crispy. Transfer to a plate.

  5. Finish the salad
    Drizzle the vinaigrette over the greens and toss gently. Top with crispy feta and the remaining pomegranate arils.

Why you’ll love it:

  • Light yet satisfying

  • Full of texture and contrast

  • Perfect as a main or a stunning side

  • Proof that “reset” food can still be exciting

Serve immediately and enjoy a fresh, flavorful start to the New Year.

Written by mya zoracki