Ensalada de rúcula, naranja y granada

Ingredientes

• 1/2 cup pecan pieces
• 5 ounces arugula
• 3 clementines (or 1 navel orange; peeled and sliced or segmented)
• 1/2 cup pomegranate arils
• 1/3 cup thinly sliced red onion (or sub with green onions)
• 1/2 cup crumbled goat cheese
• 1/4 cup pomegranate juice (I used POM, which has no added sugar)
• 1 tablespoon fresh orange juice
• 1 tablespoon red wine vinegar
• 2 teaspoons dijon mustard
• 6 tablespoons extra virgin olive oil (add 1-2 more tablespoons if the dressing is too tangy for you!)
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Preparación

1. 1

   --- Toast the pecans ---

2. 2

   Preheat the oven to 350 degrees and place the pecans on a rimmed baking sheet. Bake for 8-10 minutes or until browned and fragrant. Set aside.

3. 3

   --- Assemble the salad ---

4. 4

   While the pecans toast, pre your salad ingredients. Place the arugula, orange, pomegranate, red onion and goat cheese in a large bowl.

5. 5

   --- Prepare the dressing ---

6. 6

   Place the pomegranate juice, orange juice, red wine vinegar, dijon mustard, olive oil, salt and pepper in a mason jar. Secure the lid and shake vigorously to emulsify.

7. 7

   Toss the salad gently with the desired amount of dressing (you probably won't need it all), then top with the pecans. Serve immediately and enjoy!