Ingredients
Equipment
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Method
- Toast the pecans in a dry skillet over medium heat for 4 to 5 minutes, stirring often, until fragrant. Let them cool, then chop roughly.
- Make the vinaigrette: shake the olive oil, apple cider vinegar, maple syrup, Dijon, salt, and pepper in a small jar until creamy.
- Core the pears and slice them thin. If you are not serving right away, toss the slices with a squeeze of lemon juice so they stay pale.
- Put the mixed greens and arugula in a large bowl. Add about two thirds of the vinaigrette and toss gently until the leaves are lightly coated.
- Top with the pear slices, pomegranate arils, crumbled feta, and toasted pecans. Drizzle the rest of the vinaigrette over the top and serve right away.
Nutrition
Notes
Dress the greens only right before serving; everything else can be prepped up to 2 days ahead and the vinaigrette up to 5 days ahead. Toasting the pecans brings out so much flavor that a small amount is enough. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.
