Arugula Salad with Pomegranate and Toasted Pecans Recipe

Arugula Salad with Pomegranate and Toasted Pecans Recipe

  • 1 1/2 teaspoons red wine vinegar
  • 1 tablespoon plus 1 1/2 teaspoons aged balsamic vinegar
  • 1/4 teaspoon kosher salt
  • 1/8 freshly ground pepper
  • 6 tablespoons extra virgin olive oil
  • 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
  1. 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.
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