Arugula Salad Recipe
Arugula, dried cranberries, toffee pecans, parmesan cheese, lemon thyme vinaigrette
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Ingredients
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Salad
Toffee Pecans (optional homemade)
Lemon Thyme Vinaigrette
Method
Toffee Pecans (optional homemade)
- 1
Make the toffee pecans
Line a small baking sheet with parchment paper. In a medium nonstick skillet over medium heat, add the butter and brown sugar. Stir until the sugar dissolves and mixture is bubbling lightly, about 1–2 minutes. Add the pecan halves and toss with a wooden spoon to coat evenly. Continue cooking, stirring frequently, 2–3 minutes until pecans are glossy and sugar begins to caramelize. Transfer pecans to the prepared baking sheet in a single layer and sprinkle evenly with the sea salt. Let cool completely (10–15 minutes) until the toffee hardens, then break apart any clusters. If using store-bought toffee pecans, skip this step and reserve 3 tablespoons.
Lemon Thyme Vinaigrette
- 2
Whisk the dressing
In a small bowl or jar combine the lemon juice, white wine vinegar, Dijon mustard, honey, minced garlic, and thyme leaves. Whisk or shake to blend. Slowly drizzle in the olive oil while whisking (or add oil to jar and shake vigorously) until the dressing emulsifies. Season with salt and pepper to taste (start with the listed amounts). Taste and adjust acidity or sweetness as needed — more honey for sweetness or more lemon for brightness. Chill in the refrigerator for 10 minutes if you prefer a slightly cooler dressing.
Salad Assembly
- 3
Prepare and dress the salad
Place the trimmed arugula in a large mixing bowl. Add the dried cranberries and about two-thirds of the shaved Parmesan. Pour 2–3 tablespoons of the lemon thyme vinaigrette over the greens (start with less; you can add more to taste). Using salad tongs or clean hands, gently toss until the arugula is evenly coated but not soggy. Taste and add more dressing if needed.
- 4
Finish and serve
Transfer the dressed arugula to a serving platter or divided plates. Scatter the toffee pecans evenly over the top, then sprinkle the remaining Parmesan. Grate a little lemon zest over the salad for brightness and finish with a light grind of black pepper. Serve immediately so the pecans remain crisp.