Arugula - Salad Recipe

Roast beets

Preheat oven to 400°F (200°C). Trim beet greens, scrub beets clean, and wrap individually in foil with a drizzle of olive oil and a pinch of salt. Roast on a baking sheet for 45–60 minutes until tender when pierced with a knife. Remove from oven, unwrap, let cool slightly, then slip off skins using a paper towel, and slice or wedge beets. Yield: about 2 medium beets.

If using pre-cooked or store-bought roasted beets, simply slice or wedge them and set aside.

Candy pecans

In a small skillet over medium heat, combine 2 tbsp granulated sugar (or brown sugar) and 1 tbsp water and stir until sugar dissolves. Add 3 oz pecan halves and cook, stirring, until sugar crystallizes and coats pecans, about 3–4 minutes. Spread pecans on parchment to cool; break apart if needed. Alternatively use store-bought candied pecans.

Whisk vinaigrette

In a small bowl or jar, combine 3 tbsp extra-virgin olive oil, 1.5 tbsp balsamic vinegar, 0.5 tsp Dijon mustard, 1 tsp honey, and 0.5 tbsp fresh lemon juice. Whisk or shake vigorously until fully emulsified. Taste and adjust seasoning with a pinch of salt and pepper if desired. Set aside.

In a large bowl, combine 4 cups arugula and 2 cups mixed salad greens. Gently toss to mix.

Add sliced roasted beets (from Beets section) and thinly sliced green apple. Gently toss to distribute.

Crumble 4 oz goat cheese over the greens in small pieces or dollops so it distributes evenly.

Sprinkle 3 oz candied pecans, 1 oz dried cranberries, and 2 tbsp toasted sunflower seeds over the salad.

Drizzle the prepared vinaigrette evenly over the salad — start with about 2 tbsp and toss gently; add more to taste (total vinaigrette makes about 4 tbsp). Season with 1 tsp salt and 1/2 tsp freshly ground black pepper, adjusting to preference.

Toss gently to coat everything without breaking the goat cheese. Transfer to a serving platter or divide among plates.

Finish by topping a few extra candied pecans or sunflower seeds for presentation. Serve immediately.