Pomegranate Citrus Arugula Salad
I love salads! I eat a salad with lunch or dinner almost every day. I discovered this salad a few months ago and every time I make it I change it up a little. Feel free to change up the ingredients or let this inspire you to create a salad you will want to eat again and again.
Recipe adapted from Food Network Christmas Salad
Ingredients:
1/2 cup pecan halves
1/4 teaspoon pumpkin pie spice
2 tablespoons honey
5 ounces baby arugula
2 cups baby spinach
1 naval orange or 2 clementines
1/2 cup shredded carrots
2 green onions diced
(favorite vegetables- snap peas, bell peppers, broccoli, cauliflower, etc…)
8 ounce container pomegranate seeds
1 ounce feta cheese or goat cheese (I found a blueberry goat cheese that is insanely delicious!)
Fat free raspberry or champagne vinaigrette
Directions:
- Pecans– Line a plate with parchment paper. Toss the pecans with pumpkin pie spice and a dash of salt and pepper. Add the mixture to a small nonstick skillet over medium heat. Toss frequently until spices begin to brown approximately one minute. Drizzle 1 tablespoon of honey and stir constantly for one minute until pecans are coated. Transfer to plate lined with parchment paper. Let cool in an even layer.
- Salad– Add arugula, spinach, carrots, (veggies of your choice), pomegranate seeds, and orange slices cut in half. Toss gently. Top with pecans and cheese.
- Finish with vinaigrette when you are ready to serve.
