Arugula with Candied Pecans
An easy, colorful salad for holidays or family dinner night.
TOTAL TIME:30 min.
- Candied pecans:
- â…“ cup sugar
- 1 cup pecan halves
- 4 oz. arugula (about 4 cups)
- 2 oranges, peeled and sectioned
- Âľ cup sliced celery
- Â˝ cup feta cheese
- 1 cup (4 oz.) raspberries or â…“ cup pomegranate seeds
- 3 Tbsp. vegetable oil
- 2 Tbsp. white wine vinegar
- Â˝ tsp. sugar
- ÂĽ tsp. kosher salt
- â…› tsp. freshly cracked pepper
Place sugar in 8â€ť skillet. Cook over medium heat, stirring occasionally, until sugar just begins to melt. Add pecans; continue stirring until sugar turns golden brown (1 to 2 minutes).
Remove from heat; pour candied pecans onto parchment-lined baking sheet. Cool completely; break apart any pecan clumps and set aside. Put all salad ingredients into a large bowl and toss them together; set aside. Place all dressing ingredients into a measuring cup or bowl and stir them together.
Pour dressing over salad; toss lightly. Top with candied pecans. Refrigerate leftovers.
Tip: Make candied pecans ahead of time and keep in closed container.
Per serving: Calories 440, Calories from Fat 280, Total Fat 33g (51% DV), Saturated Fat 6g (30% DV), Trans Fat 0g, Cholesterol 15mg (5% DV), Sodium 320mg (13% DV), Carbohydrates 35g (12% DV), Dietary Fiber 7g (28% DV), Sugars 28g, Protein 7g, Vitamin A 20%, Vitamin C 80%, Calcium 20%, Iron 8%.