Arugula Salad With Pomegranate And Toasted Pecans Recipe

Ingredients for Arugula Salad With Pomegranate And Toasted Pecans

• Red Wine Vinegar
• Balsamic Vinegar
• Kosher Salt
• Fresh Ground Pepper
• Extra Virgin Olive Oil
• 5 ounces arugula
• 1/2 cup pecan halves
• 1/2 cup pomegranate seeds

How to Make Arugula Salad With Pomegranate And Toasted Pecans

1. 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.
2. 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.
3. Gradually whisk in 3 tablespoons olive oil until a smooth emulsion forms.
4. In a large bowl, gently toss 5 ounces arugula with just enough vinaigrette to coat. Be careful not to overdress.
5. Add 1/2 cup pomegranate seeds and the toasted pecans. Gently toss to combine.
6. Serve immediately and enjoy!