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Arugula Salad with Orange and Spiced Pecans

Recipe courtesy of Kerrie Kelly

Servings

6-8

Category

Side Dish, Appetizer

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

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  • Provisions™ OvenBond Half Sheet Pan

Directions

  1. Adjust oven rack to middle position and heat oven to 400°F.

  2. 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.

  3. Combine cinnamon, chili powder, cumin, cayenne, ginger, and salt in a small bowl and set aside.

  4. Toss cooled pecans with melted butter, brown sugar, and spice mix, combining evenly.

  5. Whisk 3 tablespoons oil, vinegar, pepper, remaining 1 teaspoon cumin, and remaining 1 teaspoon salt together in small bowl for vinaigrette.

  6. Cut away peel and pith from oranges. Quarter oranges, then slice crosswise ¼ inch thick.

  7. 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.