Description
A vibrant autumn salad featuring tart pomegranate arils, creamy goat cheese, and toasted pecans tossed in a maple balsamic vinaigrette.
Ingredients
Scale
- 4 cups baby spinach
- 2 cups arugula
- 1/2 cup pomegranate arils
- 4 oz goat cheese, crumbled
- 1/2 cup pecans, toasted
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- Salt and black pepper to taste
Instructions
- Place pecans in a dry skillet over medium heat. Toast for 3-5 minutes, shaking frequently, until fragrant and golden. Remove from heat and let cool.
- In a small bowl, whisk together the balsamic vinegar and maple syrup. Slowly whisk in the olive oil until the dressing is emulsified. Season with salt and pepper.
- Combine the baby spinach and arugula in a large mixing bowl.
- Drizzle the maple balsamic dressing over the greens and toss gently with tongs until evenly coated.
- Fold in the pomegranate arils and toasted pecans using a gentle mixing motion.
- Top the salad with crumbled goat cheese and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Tossing
- Cuisine: American