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From the Cook
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Arugula Orange Pomegranate Salad
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Toast the pecans
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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.
Assemble the salad
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While the pecans toast, pre your salad ingredients. Place the arugula, orange, pomegranate, red onion and goat cheese in a large bowl.
Prepare the dressing
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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.
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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!
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Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
Low Carb
My Calorie Intake
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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