Arugula Salad with Orange and Spiced Pecans
Category
Side Dish, Appetizer
Servings
6-8
Author:
Kerrie Kelly
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.
Ingredients
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
2 oranges
12 ounces arugula
2 ounces Petit Breakfast Cheese or other soft mild cheese, cut into small pieces
½ cup dried cranberries or pomegranate seeds
Directions
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.
English
French