Arugula Orange Pomegranate Salad

The flavors of fall and winter come alive with this Arugula Orange Pomegranate Salad! It’s a refreshing blend of sweet and savory flavors, with a tangy pomegranate dressing to bring everything together. It’s perfect for dinner parties, holidays or any night of the week!

Author: Flavor the Moments

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 6 servings

Calories: 159 kcal per serving

Ingredients

5 ounces - arugula
3 - clementines
1 cup - pomegranate arils
½ cup - goat cheese
¼ cup - pomegranate juice
1 tbsp - fresh orange juice
1 tbsp - red wine vinegar
1 tbsp - dijon mustard
2 tablespoons - extra virgin olive oil
¼ tsp - kosher salt
thinly sliced red onion
⅛ tsp - freshly ground black pepper
½ cup - pecan pieces

Instructions

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!

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