Best Arugula Salad With Pomegranate And Toasted Pecans Recipes

POMEGRANATE, ARUGULA SALAD

Pomegranate, Arugula Salad image

Provided by Tyler Florence

Time 5m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup pomegranate molasses
1/2 lemon, juiced
2 tablespoons honey
2 tablespoons red wine vinegar
3/4 cup olive oil
Kosher salt and freshly ground black pepper
6 cups lightly packed arugula, leafy hydroponic - if available
1 pomegranate, seeds only
1/4 cup Parmigiano-Reggiano shavings
1/4 cup toasted walnuts
1 shallot, sliced

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 SUGARED PECANS

Arugula Salad with Sugared Pecans image

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

Ingredients

3/4 teaspoon butter
1/3 cup chopped pecans
1 teaspoon sugar
4 cups torn leaf lettuce
2 cups fresh arugula or baby spinach
1 small fennel bulb, thinly sliced
1/2 cup grape tomatoes
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon water
1 tablespoon honey
1/8 teaspoon salt

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 AND TOASTED PECANS

Arugula Salad with Pomegranate and Toasted Pecans image

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

Ingredients

1 1/2 teaspoons red wine vinegar
1 tablespoon plus 1 1/2 teaspoons aged balsamic vinegar
1/4 teaspoon kosher salt
1/8 freshly ground pepper
6 tablespoons extra virgin olive oil
2 medium bunches arugula, rinsed well and thick stems removed
1/3 cup pecans, toasted and roughly chopped
1/2 cup pomegranate seeds, from 1 medium pomegranate

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 BACON AND PECANS

Arugula Salad with Bacon and Pecans image

Provided by Patrick and Gina Neely : Food Network

Categories appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 15

Ingredients

1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped chives
2 tablespoons white wine vinegar
1 tablespoon concentrated tomato paste
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Pinch kosher salt and freshly ground black pepper
5 ounces baby arugula, well washed
4 slices bacon, fried crisp and crumbled
1 cup chopped toasted pecans
1 small red onion, thinly sliced
1 seedless cucumber, diced
1 pint cherry tomatoes, halved

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

Arugula Salad With Pomegranate and Toasted Pecans image

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

Ingredients

1 1/2 teaspoons red wine vinegar
1 tablespoon aged balsamic vinegar
1 1/2 teaspoons aged balsamic vinegar
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
6 tablespoons extra virgin olive oil
2 bunches arugula, rinsed well and thick stems removed
1/3 cup pecans, toasted and roughly chopped
1/2 cup pomegranate seeds, from 1 medium pomegranate

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.

EASY ARUGULA SALAD

Easy Arugula Salad image

So easy even I could make it, and I am a beginning cook! It looks very presentable for guests and takes only minutes

Provided by KELLID26

Categories Salad Green Salad Recipes Arugula Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 9

Ingredients

4 cups young arugula leaves, rinsed and dried
1 cup cherry tomatoes, halved
¼ cup pine nuts
2 tablespoons grapeseed oil or olive oil
1 tablespoon rice vinegar
salt to taste
freshly ground black pepper to taste
¼ cup grated Parmesan cheese
1 large avocado - peeled, pitted and sliced

Steps:

In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
Divide salad onto plates, and top with slices of avocado.

Nutrition Facts : Calories 256.5 calories, Carbohydrate 10 g, Cholesterol 4.4 mg, Fat 23.2 g, Fiber 5.9 g, Protein 6.2 g, SaturatedFat 3.7 g, Sodium 381.3 mg, Sugar 1.2 g

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