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Recipe Summary

total:
25 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a nonstick skillet, toast the pecans over moderately low heat, stirring, until golden, 8 minutes. Add the sugar, maple syrup, cayenne and a pinch of salt and stir until coated, 2 minutes; let cool.

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  • In a large bowl, toss the lettuces with the pomegranate seeds. In a small bowl, combine the vinegar and orange zest. Whisk in the olive oil and season with salt and pepper. Toss the salad with the dressing, add the pecans and serve.