Instead of relying on fat for flavor, this fresh side dish uses varied tastes and textures to impress guests: crisp, peppery arugula; tart, crunchy pomegranate seeds; and rich, slightly sweet pecans. It's nutritious, too, with pecans contributing monosaturated fat (the good kind) and pomegranates providing a good dose of fiber, vitamin C, and antioxidants.
Recipe information
Yield
Makes 6 to 8 servings
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
Preparation
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.
Recipe notes
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