Wash and dry the rocket and divide between plates. Roast the pecans.
With a sharp knife, cut off the top and the bottom of the oranges and cut away the remaining peel and white pith. Next, cut along either side of each segment to release it.
Place the orange segments on the rocket, sprinkle with pomegranate seeds and roasted pecans.
Mix the dressing ingredients and drizzle over the salad before serving.
