Arugula Salad with Maple Balsamic Vinaigrette
Created by Sue on May 6, 2013
- Servings: 7
- Prep Time: 15m
- Cook Time: 12m
- Recipe #9466
Ingredients
- 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
How to Make
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Step 1: To prepare pecans, coat them with the spice/butter mixture and spread on parchment paper on a baking sheet.
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Step 2: Bake 10-13 minutes at 350F or until toasted; allow pecans to cool.
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Step 3: Whisk together ingredients for vinaigrette and toss with arugula/spinach. Use as much or little of the vinaigrette as you prefer.
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Step 4: Place arugula on a salad plate and top with remaining ingredients.
Nutritional Facts
- Serving Size: 1 (168 g)
- Calories 411.3
- Total Fat - 25.2 g
- Saturated Fat - 7.5 g
- Cholesterol - 35.6 mg
- Sodium - 370.1 mg
- Total Carbohydrate - 39.1 g
- Dietary Fiber - 1.9 g
- Sugars - 24 g
- Protein - 8.7 g
- Calcium - 275.8 mg
- Iron - 1.3 mg
- Vitamin C - 9.9 mg
- Thiamin - 0.1 mg