RestaurantsS-A BBQ by Loco LocalArugula - Salad Recipe

Arugula - Salad Recipe

Time1h
Serves4

Bed of arugula, mixed greens, goat cheese, oven roasted beets, candied pecan, dried cranberries, green apples, sunflower seeds.

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Ingredients

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Salad greens & produce

Method

Oven-roasted beets

1

Roast beets

Preheat oven to 400°F (200°C). Trim beet greens close to the root and scrub beets clean. Wrap each beet tightly in aluminum foil with a drizzle of olive oil (about 1 tsp each) and a pinch of salt. Place on a rimmed baking sheet and roast 45–60 minutes, depending on size, until tender when pierced with a fork. Remove from oven and let cool until handleable. Peel with your fingers or a paring knife and slice into 1/4-inch rounds. Set aside to cool to room temperature.

Candied pecans

2

Make candied pecans

In a medium skillet over medium heat melt 1 tbsp butter. Add 1 cup pecan halves and stir to coat. Sprinkle 2 tbsp brown sugar evenly over pecans and add 1 tsp salt. Continue stirring for about 3–5 minutes until sugar melts and coats the pecans and they become fragrant. Transfer pecans to a parchment-lined sheet to cool and separate so they don't clump. Cool completely; they will crisp as they cool.

Dressing

3

Whisk dressing

In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 2 tbsp apple cider vinegar, 1 tsp honey, 1 tsp Dijon mustard, and 1 tsp fresh lemon juice. Season with salt and freshly ground black pepper to taste (start with 1/4 tsp salt and 1/8 tsp pepper). Whisk vigorously or shake in a jar until emulsified. Taste and adjust sweetness or acidity as needed.

Assemble salad

4

In a large mixing bowl combine 3 cups baby arugula and 2 cups mixed salad greens. Add sliced green apple (1, thinly sliced), cooled sliced roasted beets (from previous step), 1/4 cup dried cranberries, and 2 tbsp toasted sunflower seeds. Break up and scatter 3 oz crumbled goat cheese over the top.

5

Add the cooled candied pecans (about 1 cup, broken into bite-sized pieces) to the bowl or reserve some for garnish. Drizzle dressing (start with about half, ~2 tbsp) over the salad and toss gently with tongs to coat. Taste and add more dressing if desired, being careful not to overdress.

6

Transfer salad to a serving platter or individual plates. Garnish with remaining candied pecans and a light sprinkle of extra sunflower seeds. Serve immediately.