Pomegranate Pecan Salad

This salad has a perfect balance of sweet and tart flavors. It's interesting taste makes it a salad that can be eaten everyday during the week without getting boring. I love the tart dressing along with the sharpness of the red onion and feta cheese which go amazingly with the arugula. The pecans give it a nice crunch and the best part is the surprise of the burst of pomegranate seeds!

I used pickled red onions to cut back on the pungency, but regular red onions would work just fine as well. If you want to make this a more hearty salad you can add chicken, tofu, or even rice or quinoa, which would be layered after the pomegranate seeds and before the cheese.

POMEGRANATE PECAN SALAD RECIPE

Makes: 4 jars

Time: 10 minutes to assemble

Salad Ingredients

- 4 cups spinach

- 4 cups arugula

- 1 cup pickled red onions (or regular red onions, thinly sliced)

- 1 cup pomegranate seeds

- 1 cup feta cheese

- 1 cup pecans, chopped

- 8 tbsp (1/2 cup) sesame vinaigrette (see below)

Dressing Ingredients

- 1/4 cup pomegranate juice

- 1/4 cup olive oil

- 1/4 tsp dijon mustard

- 1 1/2 tsp red wine vinegar

Directions

1. In a small bowl or jar, combine all ingredients of dressing.

2. Measure and add about 2 tbsp of the dressing to each jar.

3. Add 1/4 cup red onions, pomegranate seeds, and feta to each jar.

4. Add 1 cup of spinach and 1 cup of arugula, mixed, to each jar.

5. Top with 1/4 cup pecans.

6. Place top on jar and tighten.

7. Store in refrigerator and eat within 5 days.

Nutrition (no dressing)

Dressing