Ingredients for Arugula Salad With Pomegranate And Toasted Pecans
- 2 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 3 tablespoons extra virgin olive oil
- 5 ounces arugula
- 1/2 cup pecan halves
- 1/2 cup pomegranate seeds
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Arugula Salad With Pomegranate And Toasted Pecans? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Arugula Salad With Pomegranate And Toasted Pecans
- Preheat oven to 350°F (175°C). Spread 1/2 cup pecan halves on a baking sheet and toast for 5-7 minutes, or until fragrant and lightly browned. Let cool completely.
- In a small bowl, whisk together 2 tablespoons red wine vinegar, 1 tablespoon balsamic vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Gradually whisk in 3 tablespoons olive oil until a smooth emulsion forms.
- In a large bowl, gently toss 5 ounces arugula with just enough vinaigrette to coat. Be careful not to overdress.
- Add 1/2 cup pomegranate seeds and the toasted pecans. Gently toss to combine.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
11g
Fat
11g
Carbs
1g