Cooked - Arugula Orange Pomegranate Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Arugula Orange Pomegranate Salad

6.0

½ cup pecan pieces

5 ounces arugula

3 clementines (or 1 navel orange; peeled and sliced or segmented)

½ cup pomegranate arils

⅓ cup thinly sliced red onion (or sub with green onions)

½ cup crumbled goat cheese

¼ cup pomegranate juice (I used POM, which has no added sugar)

1 tablespoon fresh orange juice

1 tablespoon red wine vinegar

2 teaspoons dijon mustard

6 tablespoons extra virgin olive oil (add 1-2 more tablespoons if the dressing is too tangy for you!)

¼ teaspoon kosher salt

⅛ teaspoon freshly ground black pepper

Preheat the oven to 350 degrees and place the pecans on a rimmed baking sheet. Bake for 8-10 minutes or until browned and fragrant. Set aside.
While the pecans toast, pre your salad ingredients. Place the arugula, orange, pomegranate, red onion and goat cheese in a large bowl.
Place the pomegranate juice, orange juice, red wine vinegar, dijon mustard, olive oil, salt and pepper in a mason jar. Secure the lid and shake vigorously to emulsify.
Toss the salad gently with the desired amount of dressing (you probably won't need it all), then top with the pecans. Serve immediately and enjoy!

Course🍤Appetizer

Diets🥕Vegetarian...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyVery Easy ⏰ 10m

Created 66 weeks ago

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