Arugula Orange Pomegranate Salad

Arugula Orange Pomegranate Salad is vibrant, refreshing and packed with sweet and savory flavor! It's tossed in a tangy pomegranate dressing for the ultimate fall and winter salad!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1--- Toast the pecans ---
2. 2Preheat 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. 4While 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. 6Place 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. 7Toss 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!