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Arugula Salad with Maple Balsamic Vinaigrette

Here's how you make Arugula Salad with Maple Balsamic Vinaigrette
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  • Servings: 7
  • Prep: 15m
  • Cook: 12m
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • SUGARED CURRIED PECANS
  • 6 ounces pecan halves
  • 2 tablespoons melted butter
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon curry powder
  • 1/8 teaspoon sea salt
  • 1/8 cayenne pepper
  • SALAD
  • 10 ounces arugula (or baby spinach)
  • 1 gala apple (thinly sliced)
  • 1 small red onion (thinly sliced, optional)
  • 4 ounces goat cheese (soft, crumble or chevre)
  • VINIAGRETTE
  • 1/3 cup oil (canola oil and olive oil mixed)
  • 1/4 cup balsamic vinegar
  • 1/4 cup pure maple syrup
  • 1 tablespoon dijon mustard
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: To prepare pecans, coat them with the spice/butter mixture and spread on parchment paper on a baking sheet.

  • Step 2: Bake 10-13 minutes at 350F or until toasted; allow pecans to cool.

  • Step 3: Whisk together ingredients for vinaigrette and toss with arugula/spinach. Use as much or little of the vinaigrette as you prefer.

  • Step 4: Place arugula on a salad plate and top with remaining ingredients.

We hope you enjoy this recipe!

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