Best 8 Arugula Salad With Pomegranate And Toasted Pecans Recipes
Arugula salad with pomegranate and toasted pecans is a vibrant and flavorful dish that combines the peppery, fresh taste of arugula with the sweetness of pomegranate and the nutty crunch of toasted pecans. This salad is perfect for a light lunch or as a side dish to a main course. It is also a great way to get your daily dose of fruits and vegetables. To make the salad, start by washing and drying the arugula and pomegranate seeds. Toast the pecans in a skillet until they are fragrant and slightly browned. Then, simply combine all of the ingredients in a bowl and toss to coat. Drizzle with a vinaigrette dressing and serve immediately.
Check out the recipes below so you can choose the best recipe for yourself!
ARUGULA SALAD WITH BACON AND PECANS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Dressing: Add all of the ingredients to a medium-sized mixing bowl and whisk until combined. Adjust the seasonings with salt and black pepper, to taste. Cover with plastic wrap and keep refrigerated until ready to use. Any leftovers can be stored in the refrigerator up to 4 days, in a tightly sealed container.
- Salad: Add all the ingredients to a large salad bowl. Drizzle on desired amount of dressing just before serving and toss. Re-season with salt and pepper, if necessary.
ARUGULA SALAD WITH POMEGRANATE AND TOASTED PECANS
Provided by Kathryn Matthews
Categories Salad Nut Side No-Cook Thanksgiving Low Fat Quick & Easy Pecan Arugula Fall Healthy Pomegranate Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- In medium nonreactive bowl, whisk together vinegars, salt, and pepper. Gradually drizzle in olive oil, whisking until emulsified. Toss arugula with just enough vinaigrette to coat. Sprinkle with pecans and pomegranate seeds and serve.
POMEGRANATE, ARUGULA SALAD
Steps:
- To make vinaigrette, combine molasses, lemon juice, honey and vinegar in a mixing bowl and whisk to combine. Slowly drizzle in olive oil while you whisk to emulsify. Season, to taste, with salt and pepper.
- Toss salad ingredients together and dress with the vinaigrette.
ARUGULA SALAD WITH POMEGRANATE AND TOASTED PECANS
Instead of relying on fat for flavor, this fresh salad uses varied tastes and textures to impress guests: crisp, peppery arugula; tart, crunchy pomegranate seeds; and rich, slightly sweet pecans. From epicurious.
Provided by Vicki in CT
Categories Greens
Time 5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In medium nonreactive bowl, whisk together vinegars, salt, and pepper. Gradually drizzle in olive oil, whisking until emulsified. Toss arugula with just enough vinaigrette to coat. Sprinkle with pecans and pomegranate seeds and serve.
ARUGULA SALAD WITH SUGARED PECANS
These candied pecans for salad pair perfectly with a tangy dressing. Our home economists recommend keeping a close eye on the pecans because they toast quickly.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. , In a large salad bowl, combine the lettuce, arugula, fennel and tomatoes. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat. Top with sugared pecans. Serve immediately.
Nutrition Facts : Calories 127 calories, Fat 10g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 81mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ARUGULA SALAD WITH POMEGRANATE MOLASSES
This salad is fresh, tangy, and easy to make. Add pomegranate seeds if you like.
Provided by Saba
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 10m
Yield 2
Number Of Ingredients 8
Steps:
- Whisk lemon juice, pomegranate molasses, vinegar, sumac, salt, and black pepper together in a small bowl to make the dressing.
- Mix cherry tomatoes, arugula leaves, and walnut halves together in a large bowl. Pour dressing into bowl and toss salad well to coat.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 10.2 g, Fat 10.2 g, Fiber 2.6 g, Protein 3.7 g, SaturatedFat 1 g, Sodium 90.7 mg, Sugar 1.8 g
ARUGULA SALAD WITH BACON AND PECANS - THE NEELYS
Make and share this Arugula Salad With Bacon and Pecans - the Neelys recipe from Food.com.
Provided by 2bizzy
Categories Salad Dressings
Time 20m
Yield 1 salad, 6 serving(s)
Number Of Ingredients 15
Steps:
- Dressing: Add all of the ingredients to a medium-sized mixing bowl and whisk until combined. Adjust seasonings with salt and black pepper to taste. Cover with plastic wrap and keep refrigerated until ready to use. Leftovers can be stored in the refrigerator for up to 4 days in a tightly sealed container.
- Salad: Add all ingredients to a large salad bowl. Drizzle desired amount of dressing just before serving and toss. Reseason with salt and pepper, if necessary.
Nutrition Facts : Calories 349.5, Fat 31, SaturatedFat 7, Cholesterol 24.6, Sodium 307.1, Carbohydrate 15.3, Fiber 3.3, Sugar 6.2, Protein 6.5
ARUGULA SALAD WITH GOAT CHEESE AND POMEGRANATE
This is a festive salad I served for Thanksgiving this year. I usually make it with my homemade shallot vinaigrette (I always have a jar in the fridge), but you can use any vinaigrette or dressing that you like.
Provided by barbara
Time 5m
Yield 6
Number Of Ingredients 4
Steps:
- Place arugula in a large bowl and top with chevre and pomegranate seeds. Drizzle with vinaigrette right before serving, and mix to combine.
Nutrition Facts : Calories 72.8 calories, Carbohydrate 4.3 g, Cholesterol 11.2 mg, Fat 4.6 g, Fiber 0.8 g, Protein 4.3 g, SaturatedFat 3 g, Sodium 162.4 mg, Sugar 3.6 g
Tips for Making Arugula Salad with Pomegranate and Toasted Pecans:
- Use fresh, tender arugula: Wilted or bruised arugula will not taste as good.
- Toast the pecans: Toasting the pecans brings out their flavor and makes them more crunchy.
- Use a light dressing: A light dressing will allow the flavors of the arugula, pomegranate, and pecans to shine through.
- Add the dressing just before serving: This will prevent the salad from getting soggy.
- Serve immediately: Arugula salad is best served immediately after it is made.
Conclusion:
Arugula salad with pomegranate and toasted pecans is a delicious, healthy, and refreshing salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and flavors, this salad is sure to be a hit at your next gathering.
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