Arugula Pomegranate Goat Cheese Salad With Toasted Pecans And Pomegranate Vinaigrette

A delightful salad with varying textures, sweet and savory notes, and very filling to boot.
Arugula Pomegranate Goat Cheese Salad With Toasted Pecans And Pomegranate Vinaigrette

* You can buy or make your own. The recipe to make it is 4 cups pomegranate juice, ½ cup granulated stevia and 1 Tbsp. lemon juice. Combine in medium saucepan on medium heat. Stir occasionally until sugar is dissolved. Reduce heat to low and wait until juice is reduced to 1 cup with the consistency of syrup. This takes about an hour.

Arugula Pomegranate Goat Cheese Salad With Toasted Pecans And Pomegranate Vinaigrette

Arugula Pomegranate Goat Cheese Salad With Toasted Pecans And Pomegranate Vinaigrette

A delightful salad with varying textures, sweet and savory notes, and very filling to boot.

Ingredients
  

SALAD:

  • 4 cups Baby Arugula
  • ½ cup Green Onions
  • ½ cup Cranberries Dried
  • ½ cup Goat Cheese Crumbled
  • ½ cup Pecan Pieces
  • ½ cup Pomegranate Seeds
  • Cracked Pepper (Optional and To Taste)

POMEGRANATE DRESSING:

  • ¼ cup Pomegranate Molasses
  • ½ Lemon juiced
  • 2 tbsp Honey
  • 2 tbsp Red Wine Vinegar
  • cup Olive Oil
  • Kosher Salt and Freshly Ground Pepper To Taste

Instructions
 

  • Combine pomegranate molasses, lemon juice, honey, and vinegar in a mixing bowl and whisk to mix thoroughly. Slowly drizzle in olive oil while continuing to whisk. Add salt and pepper to taste.
  • Toss salad ingredients together and dress with vinaigrette.
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