Arugula Pomegranate Goat Cheese Salad with Toasted Pecans and Pomegranate Vinaigrette

by Brianne Dean

SALAD:

  • 4 cups baby arugula
  • ½ cup green onions, finely sliced
  • ½ cup of cranberries, dried and tart
  • ½ cup goat cheese, crumbled
  • ¼ - ½ cup Renfroe’s pecan pieces
  • ½ cup pomegranate seeds
  • Cracked pepper (optional)

POMEGRANATE DRESSING:

  • ¼ cup pomegranate molasses*
  • ½ lemon, juiced
  • 2 tablespoons honey
  • 2 tablespoons red wine vinegar
  • ⅓ cup olive oil
  • Kosher salt and freshly ground black pepper

* 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.

 INSTRUCTIONS:

  1. 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.
  2. Toss salad ingredients together and dress with vinaigrette.
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