Arugula Salad with Orange and Spiced Pecans

Name: Arugula Salad with Orange and Spiced Pecans
Yield: 6-8
Ingredients: 1 cup pecans; 1 teaspoon cinnamon; 1 teaspoon chili powder; 1½ teaspoons ground cumin, divided; ½ teaspoon cayenne pepper; ½ teaspoon ground ginger; 1½ teaspoons salt, divided; 2 tablespoons packed brown sugar; 3 tablespoon unsalted butter, melted; ¼ cup extra-virgin olive oil, divided; 3 tablespoons cider vinegar; ¼ teaspoon pepper; 2 oranges; 12 ounces arugula; 2 ounces Petit Breakfast Cheese or other soft mild cheese, cut into small pieces; ½ cup dried cranberries or pomegranate seeds; Provisions™ OvenBond Half Sheet Pan

Recipe courtesy of Kerrie Kelly

Rated 5.0 stars by 1 users

Servings

6-8

This may be debatable at some dinner tables, but your Thanksgiving spread needs a salad. Colorful with zest and an unexpected spicy crunch, it will definitely be a holiday crowd pleaser.

Ingredients

1 cup pecans
1 teaspoon cinnamon
1 teaspoon chili powder
1½ teaspoons ground cumin, divided
½ teaspoon cayenne pepper
½ teaspoon ground ginger
1½ teaspoons salt, divided
2 tablespoons packed brown sugar
3 tablespoon unsalted butter, melted
¼ cup extra-virgin olive oil, divided
3 tablespoons cider vinegar
¼ teaspoon pepper
2 oranges
12 ounces arugula
2 ounces Petit Breakfast Cheese or other soft mild cheese, cut into small pieces
½ cup dried cranberries or pomegranate seeds

Products to Use:

Provisions™ OvenBond Half Sheet Pan

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Directions

Adjust oven rack to middle position and heat oven to 400°F.
Line Hestan Provisions OvenBond Half Sheet Pan with parchment paper, spread pecans in single layer. Roast, shaking pan occasionally, until fragrant and light golden brown, about 10-minutes. Transfer sheet to wire rack and let cool completely, about 20-minutes. Transfer pecans to cutting board and chop into ½-inch pieces.
Combine cinnamon, chili powder, cumin, cayenne, ginger, and salt in a small bowl and set aside.
Toss cooled pecans with melted butter, brown sugar, and spice mix, combining evenly.
Whisk 3 tablespoons oil, vinegar, pepper, remaining 1 teaspoon cumin, and remaining 1 teaspoon salt together in small bowl for vinaigrette.
Cut away peel and pith from oranges. Quarter oranges, then slice crosswise ¼ inch thick.
Combine arugula and remaining 1 tablespoon oil in large bowl. Add oranges, pecans, cheese and vinaigrette and toss until well combined. Transfer salad bowl or platter, top with dried cranberries or pomegranate seeds and serve.