Arugula Salad with Pomegranate and Toasted Pecans
Instead of relying on fat for flavor, this fresh side dish uses varied tastes and textures to impress guests: crisp, peppery arugula; tart, crunchy pomegranate seeds; and rich, slightly sweet pecans. It's nutritious, too, with pecans contributing monosaturated fat (the good kind) and pomegranates providing a good dose of fiber, vitamin C, and antioxidants.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
American
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
- 1/4 teaspoon kosher salt
- 6 tablespoons extra virgin olive oil
- 1 1/2 teaspoons red wine vinegar
- 1 tablespoon plus 1 1/2 teaspoons aged balsamic vinegar
- 1/8 freshly ground pepper
- 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
- Carbohydrate 5 g(2%)
- Fat 14 g(21%)
- Fiber 2 g(7%)
- Protein 2 g(4%)
- Saturated Fat 2 g(9%)
- Sodium 75 mg(3%)
- Calories 144
Preparation 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.
Preparation 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.
