Arugula Salad with Orange and Spiced Pecans
Side Dish, Appetizer
This may be debatable at some dinner tables, but your Thanksgiving spread needs a salad. Colorful with zest and an unexpected spicy crunch, it will definitely be a holiday crowd pleaser.
1 cup pecans
1 teaspoon cinnamon
1 teaspoon chili powder
1½ teaspoons ground cumin, divided
½ teaspoon cayenne pepper
½ teaspoon ground ginger
1½ teaspoons salt, divided
2 tablespoons packed brown sugar
3 tablespoon unsalted butter, melted
¼ cup extra-virgin olive oil, divided
3 tablespoons cider vinegar
¼ teaspoon pepper
12 ounces arugula
2 ounces Petit Breakfast Cheese or other soft mild cheese, cut into small pieces
½ cup dried cranberries or pomegranate seeds
Adjust oven rack to middle position and heat oven to 400°F.
Line Hestan Provisions OvenBond Half Sheet Pan with parchment paper, spread pecans in single layer. Roast, shaking pan occasionally, until fragrant and light golden brown, about 10-minutes. Transfer sheet to wire rack and let cool completely, about 20-minutes. Transfer pecans to cutting board and chop into ½-inch pieces.
Combine cinnamon, chili powder, cumin, cayenne, ginger, and salt in a small bowl and set aside.
Toss cooled pecans with melted butter, brown sugar, and spice mix, combining evenly.
Whisk 3 tablespoons oil, vinegar, pepper, remaining 1 teaspoon cumin, and remaining 1 teaspoon salt together in small bowl for vinaigrette.
Cut away peel and pith from oranges. Quarter oranges, then slice crosswise ¼ inch thick.
Combine arugula and remaining 1 tablespoon oil in large bowl. Add oranges, pecans, cheese and vinaigrette and toss until well combined. Transfer salad bowl or platter, top with dried cranberries or pomegranate seeds and serve.