Make This Easy + Festive Fall Salad To Serve At Thanksgiving Dinner

Ingredients:

• 7 ounces arugula
• 1/2 cup feta crumbles
• 1 cup candied pecans (recipe below)
• 1 cup pomegranate seeds, from 1-2 pomegranates
• 2 tablespoons balsamic vinegar
• 6 tablespoons olive oil
• 1 teaspoon honey
• 1/4 teaspoon sea salt
• Fresh ground pepper, to taste

Candied Pecans:

• 1 cup pecan halves or pieces
• 1 tablespoon avocado oil
• 1 tablespoon maple syrup
• Sprinkle of sea salt

Directions:

1. Preheat oven to 400 degrees F.
2. Line a baking sheet with parchment paper.
3. Toss together pecans, avocado oil, maple syrup, and salt, and spread out in a single layer on the baking sheet.
4. Roast for about 5 minutes, remove from oven and let cool before adding to the salad.

To Assemble the Salad:

1. In a large salad bowl, add in arugula, feta crumbles, candied pecans and pomegranate seeds.Toss lightly.
2. In a small bowl, whisk together balsamic vinegar, olive oil, honey, sea salt and pepper, to taste.
3. Drizzle over the salad right before serving.