Arcadia Salad Recipe

Toast pecans

Preheat a dry skillet over medium heat. Add pecan halves and toast, stirring or shaking, until fragrant and slightly darker, about 3–4 minutes. Transfer to a plate to cool so they don't keep cooking in the hot pan.

Prepare vegetables

Wash and spin dry the mixed salad greens thoroughly. Trim celery stalks and slice thinly on a bias into approximately 1/8-inch slices. Halve the heirloom cherry tomatoes. If using larger tomatoes, quarter them. Combine the greens, sliced celery, and halved tomatoes in a large salad bowl.

Add fruits, nuts, and cheese

Add the cooled toasted pecans, dried black currants, and crumbled goat cheese to the bowl with the greens and vegetables. Toss gently to distribute evenly, but wait to dress until the dressing is ready.

Prepare the apple: finely mince half an apple until you have about 1/2 cup small dice. If you prefer a smoother dressing, grate the apple and squeeze lightly to remove excess juice.

Whisk the dressing: In a medium bowl, combine 1/2 cup plain Greek yogurt, 1/4 cup mayonnaise, the minced apple, 2 tablespoons fresh lemon juice, 1 tablespoon honey, 1 teaspoon Dijon mustard, and 1 teaspoon apple cider vinegar. Whisk until smooth and homogenous.

Season and adjust: Stir in 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust sweetness or acidity — add an additional 1/2 tablespoon honey if you prefer sweeter, or an extra 1/2 teaspoon lemon juice if you prefer brighter. If the dressing seems too thick, whisk in up to 1 teaspoon extra-virgin olive oil or 1–2 teaspoons water to loosen to a pourable consistency.

Dress the salad: Pour about half of the dressing over the salad and toss gently to coat the components evenly. Taste and add more dressing as desired, tossing again to combine. Aim to lightly coat greens so they remain crisp.

Plate and finish: Transfer dressed salad to a serving platter or divide among 4 plates. Scatter any remaining crumbled goat cheese and toasted pecans on top, then sprinkle the dried black currants for visual contrast. Garnish with minced fresh parsley if using.

Serve: Serve immediately so greens stay crisp. Leftover dressing can be refrigerated in an airtight container for up to 4 days.