5

Arugula Salad with Quince, Pomegranate, and Pecans

Total Time
20 min
Prep
8 min
Cook
12 min
Serves
6
Difficulty
Easy
Ingredients

pomegranate juice

1 cup(s), unsweetened or cranberry juice

honey

2 Tbsp

cider vinegar

1½ Tbsp

ground cardamom

¼ tsp, or cinnamon

uncooked quince(s)

½ pound(s), ripe, or Golden Delicious apple

olive oil

2 tsp

garlic clove(s)

1 medium clove(s), lightly crushed with side of large knife

table salt

½ tsp

black pepper

¼ tsp

arugula

5 oz, (1 container), baby variety

unsalted pecan halves

¼ cup(s), toasted and broken into pieces

pomegranate seeds

¼ cup(s)

BelGioioso Pecorino Romano cheese

1½ oz, cut into shavings with vegetable peeler (about 3 Tbsp)

Instructions

  1. Whisk together pomegranate juice, honey, vinegar, and cardamom in medium saucepan.
  2. Peel and quarter quince; cut out fuzzy core and seeds. Cut each quarter into 4 or 5 wedges and add to pomegranate-juice mixture; bring to boil. Reduce heat to low and cook, covered, until quince is tender, about 12 minutes. (If using apple, cook until softened, about 5 minutes.) Remove pan from heat; with slotted spoon, transfer quince to small bowl. Reserve poaching liquid.
  3. To make vinaigrette, add oil, garlic, salt, and pepper to poaching liquid; bring to boil and cook until reduced to about 1/3 cup, about 8 minutes. Discard garlic. Let cool to room temperature.
  4. Toss together arugula, quince, pecans, pomegranate seeds, and vinaigrette in large salad bowl until coated evenly with vinaigrette. Divide salad evenly among 6 plates and top with cheese shavings.
  5. Per serving: about 1 1/2 cups
Notes
Quinces are greenish-yellow and resemble lumpy pears. Although available year-round, California-grown quinces are usually in stores in the autumn. Choose those that are free of blemishes and discolorations. When ripe, they turn pale yellow and remain quite hard but exude a delicate, sweet floral aroma.

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