APPLE PECAN ARUGULA SALAD
Steps:
- Preheat oven to 350 degrees F (176 C) and arrange pecans on a bare baking sheet.
- Bake pecans for 8-10 minutes or until fragrant and deep golden brown. Remove from oven and set aside.
- While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.
- Prepare dressing in a mixing bowl or mason jar by adding all ingredients and whisking or shaking vigorously to combine. Taste and adjust flavor as needed.
- Add pecans to salad and top with dressing. Toss to combine and serve immediately. Serves two as an entrée and 4 as a side (as original recipe is written // adjust if altering default number of servings).
- Store leftovers (dressing separate from salad) covered in the refrigerator for 2-3 days (though best when fresh). Dressing should keep at room temperature for 2-3 days when well sealed.
Nutrition Facts : ServingSize 1 side serving, Calories 258 kcal, Carbohydrate 20.9 g, Protein 3 g, Fat 20 g, SaturatedFat 2.5 g, Sodium 17 mg, Fiber 4.7 g, Sugar 14.6 g
ARUGULA SALAD WITH APPLES, CRANBERRIES, AND PECANS
This simple Arugula Salad with Apples, Cranberries, and Pecans is a perfect everyday salad and a great holiday side dish! Tossed with a basic Balsamic dressing, this salad will add fresh greens, fruit, and nuts, to any dinner. The salad pairs well with grilled meats, baked chicken, pasta, and pizza dinners.
Provided by Julia
Categories Salad
Time 30m
Number Of Ingredients 6
Steps:
- To a large bowl, add arugula, cored and diced apple, cranberries, and half of the toasted pecans (1/4 cup).
- Chop up the remaining half (1/4 cup) of toasted pecan into small pieces. Set aside.
- In a small bowl, combine Balsamic vinegar with olive oil, until emulsified.
- Drizzle the Balsamic vinegar and olive oil mixture over the salad. Sprinkle the salad with chopped toasted pecans.Note: you don't have to use the whole amount of salad dressing. Use just enough to drizzle.
Nutrition Facts : Calories 200 kcal, Carbohydrate 14 g, Protein 2 g, Fat 16 g, SaturatedFat 2 g, Sodium 14 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
ARUGULA SALAD WITH SUGARED PECANS
These candied pecans for salad pair perfectly with a tangy dressing. Our home economists recommend keeping a close eye on the pecans because they toast quickly.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. , In a large salad bowl, combine the lettuce, arugula, fennel and tomatoes. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat. Top with sugared pecans. Serve immediately.
Nutrition Facts : Calories 127 calories, Fat 10g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 81mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ARUGULA SALAD WITH APPLE AND PECAN
Arugula salad with apple and pecan is a quick and easy fall salad made with fresh seasonal ingredients in just minutes. Perfect for a holiday dinner table.
Provided by Sam | Ahead of Thyme
Categories Salad
Time 10m
Number Of Ingredients 9
Steps:
- In a large mixing bowl or serving bowl, combine arugula, apple slices, candied pecans, and feta cheese.
- In a small mixing bowl, combine olive oil, honey, lemon juice, salt, and pepper, and stir to mix together.
- Pour the dressing on the salad and toss to combine. Serve immediately.
Nutrition Facts : ServingSize 1 side salad, Calories 216 calories, Sugar 12.9 g, Sodium 146.7 mg, Fat 17.5 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 17.3 g, Fiber 3.2 g, Protein 1.5 g, Cholesterol 0 mg
ARUGULA SALAD WITH BACON AND PECANS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Dressing: Add all of the ingredients to a medium-sized mixing bowl and whisk until combined. Adjust the seasonings with salt and black pepper, to taste. Cover with plastic wrap and keep refrigerated until ready to use. Any leftovers can be stored in the refrigerator up to 4 days, in a tightly sealed container.
- Salad: Add all the ingredients to a large salad bowl. Drizzle on desired amount of dressing just before serving and toss. Re-season with salt and pepper, if necessary.
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