This festive salad makes a great healthy side dish for a big holiday dinner.

Arugula with figs and spiced pecans

Serves 6

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Salad ingredients:

• 1/2 cup (125 mL) pecans
• 1 tbsp (15 mL) granulated sugar
• 1/4 tsp (1 mL) garam masala
• Pinch cayenne pepper
• 8 cups (2 L) arugula
• 1 1/2 cups (375 mL) figs, sliced into quarters
• 1/2 cup (125 mL) cup goat cheese, crumbled

Dressing ingredients:

• 1/2 cup (125 mL) extra virgin olive oil
• 1/4 cup (60 mL) balsamic vinegar
• 1 tbsp (15 mL) Dijon mustard
• Pinch each salt and pepper

Method:

In a small pan over medium heat, toast pecans with sugar, garam masala and cayenne until sugar liquefies and spices stick to pecans, about 8-10 minutes. Watch pan carefully to ensure pecans do not burn. Set aside to cool on a plate.

Add arugula to a large salad bowl. Top with figs and goat cheese.

To make the dressing: in a small bowl, whisk together the oil, vinegar, mustard, salt and pepper.

To assemble: Add enough dressing to lightly coat arugula, figs and goat cheese. Toss well. Add pecans and serve immediately.

Note: If there is leftover dressing, store in a jar with a tight-fitting lid and refrigerate.

Courtesy Jessica Mulroney