Can I make this salad ahead of time?

You can prep parts of it early. Make the dressing and store it in the fridge. Toast and candy the pecans a day or two before. Keep them in an airtight container. Wash and dry the arugula ahead of time, too. When it's time to eat, just toss it all together.

Is this salad gluten-free?

Yes, our salad is gluten-free. Just be sure to check labels. Look at the balsamic vinegar and Dijon. Some brands might have gluten. But most should be safe.

Can I use a different type of cheese?

Sure, you could try goat cheese. It's tangy like feta. Blue cheese is strong, but some folks love it. A mild option is fresh mozzarella.

How do I store leftover salad?

If it's already mixed, eat it soon. Arugula wilts fast when dressed. Undressed salad can be kept in the fridge. Put it in a container.

What if I don't like balsamic vinegar?

Try red wine vinegar. White wine vinegar works, too. Or just use more lemon and orange juice. You want a dressing that's a bit tangy to balance the sweet and savory.

Can I add meat to this salad?

Grilled chicken is really good with these flavors. Sliced steak works, too. Or try some crispy prosciutto for something different.

Is this salad suitable for vegetarians?

Yes, this salad is great for vegetarians. It's full of flavor and quite filling. Just make sure your cheese uses vegetarian rennet.

You Will Want Seconds of This Arugula Salad Recipe

Name: Arugula Salad with Pomegranate, Feta, and Candied Pecans
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup pecan halves; 1/4 cup maple syrup; 1 tablespoon orange zest; 1/4 teaspoon sea salt; 5 ounces baby arugula; 1 cup pomegranate seeds (from about 1 large pomegranate); 4 ounces feta cheese, crumbled; Zest of half an orange; 1/4 cup extra-virgin olive oil; 3 tablespoons balsamic vinegar; 2 tablespoons orange juice; 1 tablespoon lemon juice; 1 tablespoon maple syrup; 1 teaspoon Dijon mustard; 1 small shallot, finely minced; Salt and freshly ground black pepper to taste

Description

This salad is a delightful mix of peppery arugula, sweet and tangy pomegranate seeds, creamy feta cheese, and crunchy candied pecans. It’s all brought together with a simple, bright citrus-balsamic vinaigrette. This salad is perfect as a light lunch, a side dish, or even a starter for a dinner party. The flavors are sure to please!

Equipment:

Small saucepan
Baking sheet
Parchment paper
Large salad bowl
Whisk
Small bowl
Sharp knife
Cutting board

Ingredients

Units Scale

For the Candied Pecans:

1 cup pecan halves
1/4 cup maple syrup
1 tablespoon orange zest
1/4 teaspoon sea salt

For the Salad:

5 ounces baby arugula
1 cup pomegranate seeds (from about 1 large pomegranate)
4 ounces feta cheese, crumbled
Zest of half an orange

For the Citrus-Balsamic Vinaigrette:

1/4 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons orange juice
1 tablespoon lemon juice
1 tablespoon maple syrup
1 teaspoon Dijon mustard
1 small shallot, finely minced
Salt and freshly ground black pepper to taste

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Instructions

Make the Candied Pecans:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a small saucepan, combine the maple syrup, orange zest, and salt. Bring to a simmer over medium heat.
Add the pecans to the saucepan. Stir until they are fully coated.
Spread the coated pecans in a single layer on the prepared baking sheet.
Bake for 8-10 minutes. Keep a close eye on them. They should be fragrant and slightly darker.
Let the pecans cool completely on the baking sheet. They will harden as they cool.

Make the Citrus-Balsamic Vinaigrette:

In a small bowl, whisk together the olive oil, balsamic vinegar, orange juice, lemon juice, maple syrup, Dijon mustard, and minced shallot.
Season the dressing with salt and pepper. Taste and adjust as needed.

Assemble the Salad:

Place the baby arugula in a large salad bowl.
Add the pomegranate seeds, crumbled feta cheese, and orange zest.
Once cooled, break apart the candied pecans. Add them to the salad bowl.
Drizzle the desired amount of vinaigrette over the salad. Gently toss to combine. Serve immediately.

Notes

The Candied Pecans: Adding orange zest to the candied pecans is the unique element in this recipe. It brings an extra layer of citrus flavor that complements the pomegranate and brightens the overall taste. It makes this salad stand out because it adds a subtle complexity and a touch of warmth to the candied pecans that you don’t often find in similar recipes.
Feel free to adjust the amount of dressing to your preference.
If you don’t have pecans, walnuts or almonds make a fine substitute. You can candy them using the same method.
To make this salad ahead of time, prepare the components separately. Store them in the refrigerator. Combine just before serving.
Leftover salad, if already dressed, is best eaten soon after. The arugula will wilt over time.

Nutrition

Serving Size: 1 Serving
Calories: 350 kcal
Sugar: 18g
Sodium: 400mg
Fat: 25g
Saturated Fat: 6g
Carbohydrates: 28g
Fiber: 4g
Protein: 8g
Cholesterol: 20mg