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Pomegranate and Goat Cheese Arugula Salad with Candied Pecans

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Ingredients

Scale

For the Salad:

  • 4 cups arugula
  • 1 cup pomegranate seeds (arils)
  • 1/2 cup crumbled goat cheese
  • 1/2 cup candied pecans (recipe below)

For the Candied Pecans:

  • 1/2 cup pecan halves
  • 2 tablespoons granulated sugar
  • 1 tablespoon unsalted butter

For the Dressing:

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions

  • Prepare the Candied Pecans:
    • In a small skillet, melt the butter over medium heat. Add the pecan halves and granulated sugar. Cook, stirring frequently, until the pecans are coated and the sugar is melted, about 3-4 minutes.
    • Transfer the candied pecans to a parchment-lined plate to cool. They will harden as they cool.
  • Prepare the Dressing:
    • In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined.
  • Assemble the Salad:
    • In a large salad bowl, combine the arugula, pomegranate seeds, and crumbled goat cheese.
    • Drizzle the salad with the prepared dressing and toss gently to coat the ingredients evenly.
  • Top with Candied Pecans:
    • Just before serving, sprinkle the candied pecans over the salad for added crunch and sweetness.
  • Serve:
    • Serve immediately to enjoy the freshness of the salad and the crispiness of the pecans.

Nutrition

Find it online: https://succulentrecipes.com/pomegranate-and-goat-cheese-arugula-salad-with-candied-pecans/