ARUGULA SALAD WITH POMEGRANATE AND TOASTED PECANS

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Arugula Salad with Pomegranate and Toasted Pecans image

Provided by Kathryn Matthews

Categories     Salad     Nut     Side     No-Cook     Thanksgiving     Low Fat     Quick & Easy     Pecan     Arugula     Fall     Healthy     Pomegranate     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 8

1 1/2 teaspoons red wine vinegar
1 tablespoon plus 1 1/2 teaspoons aged balsamic vinegar
1/4 teaspoon kosher salt
1/8 freshly ground pepper
6 tablespoons extra virgin olive oil
2 medium bunches arugula, rinsed well and thick stems removed
1/3 cup pecans, toasted and roughly chopped
1/2 cup pomegranate seeds, from 1 medium pomegranate

Steps:

  • In medium nonreactive bowl, whisk together vinegars, salt, and pepper. Gradually drizzle in olive oil, whisking until emulsified. Toss arugula with just enough vinaigrette to coat. Sprinkle with pecans and pomegranate seeds and serve.

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