Pomegranate Crouton Salad

Rosemary & Thyme Focaccia
Rosemary & Thyme Focaccia


  • 5 oz. of arugula 
  • seeds from one pomegranate  
  • 1 cup of pecans
  • 6 oz. of goat cheese 

For the Focaccia Bread Croutons:

  • Canyon Bakehouse Rosemary and Thyme Focaccia
  • Olive oil 
  • Salt 

For the dressing:

  • ¼ cup of olive oil 
  • ¼ cup of vinegar 
  • juice from a half of a lemon
  • 1 tablespoon of sugar 
  • salt and pepper to taste 


  1. Preheat the oven to 375 degrees. Cut the bread into ½ inch squares and place them on a cookie sheet. Drizzle with olive oil and salt. Bake for 15-20 minutes, or until golden in color. Remove from heat and let cool. 
  2. Mix all the ingredients together for the salad dressing and set aside
  3. Assemble your lettuce in a large bowl and top with crouton, pomegranate seeds, pecans, goat cheese and croutons. Dress the salad right before you serve.