Pomegranate Goat Cheese Candied Pecan Arugula Salad
Ingredients
Candied Pecans
-
1
cup
pecans
-
1
tablespoon
sugar
Arugula Salad
-
6
oz.
fresh arugula
-
⅓
cup
pomegranate seeds
-
½
cup
crumbled goat cheese
-
1
each
bosc pear, diced
White Balsamic Dressing
-
1
tablespoon
ground mustard
-
3
tablespoons
white balsamic vinegar
-
4
tablespoons
olive oil
-
2
teaspoons
honey
-
½
teaspoon
dry oregano
-
to taste
salt & pepper
Instructions
- Heat a skillet over medium-high heat, add pecans and sugar, stirring occasionally.
- Cook for 5-7 minutes until the sugar melts and coats the pecans, then remove from heat and cool.
- In a small bowl, whisk together ground mustard, white balsamic vinegar, olive oil, honey, dry oregano, salt, and pepper.
- In a large bowl, combine arugula, pomegranate seeds, crumbled goat cheese, diced pear, and candied pecans.
- Serve the salad drizzled with the white balsamic dressing.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
5g
Sodium
150mg
Cholesterol
5mg
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