by Caitlin Saniga
- 1/2 cup pecans
- 1/4 cup shredded sweetened coconut
- 4 cups mixed baby greens
- 1 small carrot, peeled into ribbons
- 1/2 cup pomegranate seeds
- 2 teaspoons peach white balsamic vinegar
- 2 tablespoons olive oil
- grinds of salt and pepper
Heat the oven to 350 degrees, and place the pecans on a baking sheet. Toast for about 5 minutes, or until the pecans are fragrant. Clear the nuts from the sheet, and scatter the coconut over the pan, shaking to distribute evenly. Toast for 4 minutes or so, or until the coconut starts to turn golden brown.
Toss the greens with the carrot ribbons, then divide between 2 big dinner bowls. Top with pecans, coconut and pomegranate seeds.
Prepare the dressing by whisking together the vinegar and olive oil, then seasoning with a few grinds of fresh salt and pepper. Serve the dressing alongside the salads.