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