This beautiful winter salad is feisty. Spicy arugula, tangy sweet apple cider overnight pickled beets, sweet and crunchy candied pecans and the bite of apple.
arugula apple salad, arugula beet salad
Servings1large main dish salad or 2 side salads
Ingredients for Overnight Apple Cider Pickled Beets (should be prepared the night before making the salad):
1/3cuppeeled, grated beets
¼cupapple cider vinegar
2tablespoonsapple juice(I use organic, unfiltered juice)
Ingredients for Candied Pecans:
1cuphalved pecans(not pieces)
¼teaspoonchile powder(preferably Ancho)
Ingredients for Apple Cider Beet Vinaigrette:
Remainder of Apple Cider vinegar pickling liquid(I had a bit over ¼ cup left)
Equal amount of quality Olive Oil
Salt and pepper to taste
Ingredients for Arugula Apple-Beet Candied Pecan Salad:
2 ½cupsArugula, rinsed and roughly torn
1recipeApple Cider Vinegar Pickled Beets
1smallred onion, sliced
½Granny Smith apple, grated
Apple Cider Beet Vinaigrette
Instructions for Overnight Apple Cider Pickled Beets (make the night before making the salad):
Combine all ingredients in a glass container with lid and allow to soak overnight. Remove beets with a slotted spoon and set aside for the salad recipe. Reserve liquid for Apple Cider Beet Vinaigrette.
Instructions for Candied Pecans:
Heat oven to 300 degrees F.
In a small bowl, whisk egg white until frothy. Add sugar and spices and whisk again.
Place pecan halves in the bowl and stir to cover all pecans.
Remove coated pecans with a small slotted spoon or fork to allow excess coating liquid to drip back into the pan and place on a cookie sheet with a silpat (or a non-stick cookie sheet, or one sprayed with non-stick coating)
Place in the oven for 25 to 30 minutes until the nuts are golden brown, softer to the bite but not overdone (I suggesting tasting one at 25 minutes to judge). Remove and cool to room temperature.
Instructions for Apple Cider Beet Vinaigrette:
Put all ingredients in a sealable jar and shake vigorously.
Instructions for Arugula Apple-Beet Candied Pecan Salad:
Place arugula on serving plate.
Layer on pickled beets, apple and onion and top with a handful of the candied pecans.
Dress lightly with Apple Cider Beet vinaigrette, salt and pepper as desired and enjoy.
Candied Pecan recipe adapted from Epicurious
Arugula Apple-Beet Candied Pecan Salad
Amount Per Serving
Calories 1005Calories from Fat 648
% Daily Value*
Saturated Fat 6g30%
Vitamin A 1390IU28%
Vitamin C 15mg18%
* Percent Daily Values are based on a 2000 calorie diet.