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For the salad

• 1 cup whole pecans, chopped
• 1/4 teaspoon cinnamon
• 1/4 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper
• 6 cups baby arugula
• 1 avocado, sliced
• 1 pomegranate, seeds -also called arils – removed (or about 1.5 cups)*
• 1 cucumber, sliced into 1/2 inch disks
• 4oz goat cheese, more if desired

For the pomegranate ginger vinaigrette

• 1/3 cup pomegranate juice
• 1/4 cup apple cider vinegar
• 1/2 teaspoon freshly grated ginger
• 1 garlic clove, freshly grated
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup olive oil

Instructions

1. Heat a small saucepan over low heat and add pecans.
2. Toast until they are slightly golden and fragrant (about 5 minutes), stirring and shaking the pan to keep from burning. Toss them with the cinnamon, salt, and cayenne. Set aside.
3. Combine juice, vinegar, ginger, garlic, salt and pepper in a large bowl and whisk to combine.
4. Slowly add olive oil while whisking until dressing emulsifies, or binds together. Store in an airtight container in fridge for up to one week.
5. Add the arugula to a large bowl with a pinch of salt and pepper.
6. Add in the avocado, pomegranate seeds, cucumber, pecans and goat cheese.
7. Drizzle with vinaigrette. Enjoy!

*If pomegranate seeds aren’t available in your area, you can substitute dried cranberries

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