Pomegranate Goat Cheese Candied Pecan Arugula Salad-2

Pomegranate Goat Cheese Candied Pecan Arugula Salad

  • Author: Krista
  • prep_time Prep Time: 10 mins
  • cook_time Cook Time: 7 mins
  • total_time Total Time: 17 mins
  • yield Yield: 4-6 1x
  • category Category: Salad
  • method Method: Mix
  • cuisine Cuisine: American


This arugula salad recipe is an easy work lunch or dinner idea that’s packed with amazing flavor. Topped with goat cheese, candied pecans and pomegranate seeds, then drizzled with a homemade balsamic vinaigrette.



Candied Pecans:

  • 1 cup of pecans
  • 1 tablespoon of sugar

Arugula Salad:

  • 6 oz. of fresh arugula
  • 1/3 cup of pomegranate seeds
  • 1/2 cups of crumbled goat cheese
  • 1 bosc pear, diced

White Balsamic Dressing:

  • 1 tablespoon of ground mustard
  • 3 tablespoons of white balsamic vinegar
  • 4 tablespoons of olive oil
  • 2 teaspoons of honey
  • 1/2 teaspoon of dry oregano
  • salt & pepper


  1. Heat a large non-stick skillet to medium high heat, add pecans and sugar. Stir on occasion.
  2. Cook for 5-7 minutes, until sugar is melted and crusted on pecans.
  3. Remove from heat and place candied pecans on plate to cool.
  4. In a small bowl, combine ground mustard, vinegar, olive oil, honey, dry oregano, salt & pepper. Whisk to combine.
  5. Add fresh arugula, pomegranate, crumbled goat cheese, pear, and candied pecans to a large bowl.
  6. Serve with White Balsamic Dressing.

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