Arugula Salad With Pomegranate And Toasted Pecans Recipe

Wow your guests with this vibrant and flavorful arugula salad! Forget heavy dressings – this recipe relies on the incredible textures and tastes of peppery arugula, juicy pomegranate seeds, and crunchy toasted pecans. A simple, light vinaigrette brings it all together for a sophisticated yet easy-to-make salad perfect for any occasion. Recipe adapted from Epicurious.

Prep Time 10 mins
Cook Time 5 mins
Calories 177.1 kcal
Protein 1g
Rating 4.5 (2 Reviews)
Arugula Salad With Pomegranate And Toasted Pecans 94

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Arugula Salad With Pomegranate And Toasted Pecans

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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!

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

11g

Fat

11g

Carbs

1g