ARUGULA SALAD WITH APPLE AND PECAN
Arugula salad with apple and pecan is a quick and easy fall salad made with fresh seasonal ingredients in just minutes. Perfect for a holiday dinner table.
Provided by Sam | Ahead of Thyme
Categories Salad
Time 10m
Number Of Ingredients 9
Steps:
- In a large mixing bowl or serving bowl, combine arugula, apple slices, candied pecans, and feta cheese.
- In a small mixing bowl, combine olive oil, honey, lemon juice, salt, and pepper, and stir to mix together.
- Pour the dressing on the salad and toss to combine. Serve immediately.
Nutrition Facts : ServingSize 1 side salad, Calories 216 calories, Sugar 12.9 g, Sodium 146.7 mg, Fat 17.5 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 17.3 g, Fiber 3.2 g, Protein 1.5 g, Cholesterol 0 mg
APPLE PECAN ARUGULA SALAD
Steps:
- Preheat oven to 350 degrees F (176 C) and arrange pecans on a bare baking sheet.
- Bake pecans for 8-10 minutes or until fragrant and deep golden brown. Remove from oven and set aside.
- While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.
- Prepare dressing in a mixing bowl or mason jar by adding all ingredients and whisking or shaking vigorously to combine. Taste and adjust flavor as needed.
- Add pecans to salad and top with dressing. Toss to combine and serve immediately. Serves two as an entrée and 4 as a side (as original recipe is written // adjust if altering default number of servings).
- Store leftovers (dressing separate from salad) covered in the refrigerator for 2-3 days (though best when fresh). Dressing should keep at room temperature for 2-3 days when well sealed.
Nutrition Facts : ServingSize 1 side serving, Calories 258 kcal, Carbohydrate 20.9 g, Protein 3 g, Fat 20 g, SaturatedFat 2.5 g, Sodium 17 mg, Fiber 4.7 g, Sugar 14.6 g
ARUGULA SALAD WITH CHICKEN, PECANS AND BRIE
Using leftover roasted chicken from Monday, this seasonal salad with apples, pecans and brie comes together in a flash. A warm apple vinaigrette adds a sweet, tart finish.
Provided by CookSmarts
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- In a small saucepan, combine shallots, cider and vinegar. Bring to a simmer over medium-high heat and simmer until reduced to about half, 5 to 8 minutes. Remove from heat and whisk in olive oil and mustard. Season with salt and pepper.
- Reheat chicken briefly in the microwave just to take the chill off.
- Toss arugula with chicken, pecans, apples and brie. Top with warm apple cider vinaigrette just before serving. Enjoy!
Nutrition Facts : Calories 443, Carbohydrate 15g, Cholesterol 121mg, Fat 27g, Fiber 3g, Protein 37g, SaturatedFat 9g, Sodium 722mg, Sugar 11g, TransFat 0g
ARUGULA APPLE SALAD
Steps:
- Place arugula in a large bowl.
- Whisk together olive oil, apple cider vinegar, and honey in a small bowl until emulsified. Season to taste with salt and pepper. Drizzle 1/2 of dressing over arugula and gently toss to coat.
- Transfer salad to serving platter if desired and tuck apple slices into dressed arugula so they're visible and well distributed. Drizzle salad and apple slices with remaining dressing. Scatter goat cheese and pecans over and serve.
Nutrition Facts : Calories 246 kcal, Carbohydrate 10 g, Protein 4 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 7 mg, Sodium 63 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
ARUGULA APPLE-BEET CANDIED PECAN SALAD
This beautiful winter salad is feisty. Spicy arugula, tangy sweet apple cider overnight pickled beets, sweet and crunchy candied pecans and the bite of apple.
Provided by Toni Dash
Categories Salad
Time 8h45m
Number Of Ingredients 18
Steps:
- Combine all ingredients in a glass container with lid and allow to soak overnight. Remove beets with a slotted spoon and set aside for the salad recipe. Reserve liquid for Apple Cider Beet Vinaigrette.
- Heat oven to 300 degrees F.
- In a small bowl, whisk egg white until frothy. Add sugar and spices and whisk again.
- Place pecan halves in the bowl and stir to cover all pecans.
- Remove coated pecans with a small slotted spoon or fork to allow excess coating liquid to drip back into the pan and place on a cookie sheet with a silpat (or a non-stick cookie sheet, or one sprayed with non-stick coating)
- Place in the oven for 25 to 30 minutes until the nuts are golden brown, softer to the bite but not overdone (I suggesting tasting one at 25 minutes to judge). Remove and cool to room temperature.
- Put all ingredients in a sealable jar and shake vigorously.
- Place arugula on serving plate.
- Layer on pickled beets, apple and onion and top with a handful of the candied pecans.
- Dress lightly with Apple Cider Beet vinaigrette, salt and pepper as desired and enjoy.
Nutrition Facts : Calories 1005 kcal, Carbohydrate 88 g, Protein 14 g, Fat 72 g, SaturatedFat 6 g, Sodium 403 mg, Fiber 14 g, Sugar 70 g, ServingSize 1 serving
APPLE-PECAN SALAD
This quick and easy salad features apple, pecans, berries and salad greens - a perfect side dish that's ready in 10 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 6
Number Of Ingredients 9
Steps:
- In large bowl, toss salad greens, apple, cranberries and pecans.
- In small bowl, stir lemon juice, oil, honey and salt with wire whisk until well blended. Drizzle dressing over salad; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 206, Carbohydrate 20 g, Fat 2 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 249 mg
ARUGULA AND APPLE SALAD WITH GOAT CHEESE AND PECANS
Steps:
- Whisk together the lemon juice, olive oil, honey, white wine vinegar, salt, and pepper to create the dressing.
- Toss together remaining ingredients with the dressing.
Nutrition Facts : ServingSize about 2 cups, Calories 213 cal, Carbohydrate 20 g, Fat 15 g, Protein 4 g, Fiber 4 g, SaturatedFat 3 g, Cholesterol 5 mg, Sodium 51 mg, Sugar 15 g
ARUGULA SALAD WITH APPLES, CRANBERRIES, AND PECANS
This simple Arugula Salad with Apples, Cranberries, and Pecans is a perfect everyday salad and a great holiday side dish! Tossed with a basic Balsamic dressing, this salad will add fresh greens, fruit, and nuts, to any dinner. The salad pairs well with grilled meats, baked chicken, pasta, and pizza dinners.
Provided by Julia
Categories Salad
Time 30m
Number Of Ingredients 6
Steps:
- To a large bowl, add arugula, cored and diced apple, cranberries, and half of the toasted pecans (1/4 cup).
- Chop up the remaining half (1/4 cup) of toasted pecan into small pieces. Set aside.
- In a small bowl, combine Balsamic vinegar with olive oil, until emulsified.
- Drizzle the Balsamic vinegar and olive oil mixture over the salad. Sprinkle the salad with chopped toasted pecans.Note: you don't have to use the whole amount of salad dressing. Use just enough to drizzle.
Nutrition Facts : Calories 200 kcal, Carbohydrate 14 g, Protein 2 g, Fat 16 g, SaturatedFat 2 g, Sodium 14 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
ARUGULA WITH APPLES AND WALNUTS
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 3 tablespoons low-fat Greek yogurt, 1 tablespoon each olive oil, lemon juice and honey, 1/4 teaspoon cinnamon, and salt and pepper to taste in a large bowl. Add 8 cups baby arugula,1 chopped apple, 1/3 cup each chopped walnuts and dried cranberries, and 2 tablespoons sunflower seeds; toss.
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APPLE + PECAN ARUGULA SALAD RECIPE - SIMPLY QUINOA
From simplyquinoa.com
5/5 (1)Uploaded 2020-12-01Category SaladPublished 2016-09-12
- Start with the cashew cheese. Drain and rinse your soaked cashews and add them to the jar of a high powdered blender (or food processor). Add the lemon, salt, herbs and spices and 1 tablespoon of water. Blend and add another tablespoon of water if needed. If draining, add the contents of the blender to a nut milk bag and squeeze the contents into a ball. Wrap the end of the bag around a chopstick and secure with a binder/chip clip. Set over a bowl and let drain overnight.
- Assemble the salad. Divide the arugula into 4 bowls. Top with 1/4 of the rest of the ingredients. Crumble the cashew cheese on top and and drizzle with the tahini dressing.
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