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Arugula Apple-Beet Candied Pecan Salad | BoulderLocavore.com

Arugula Apple-Beet Candied Pecan Salad

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. 

Course Salad
Cuisine American
Keyword arugula apple salad, arugula beet salad
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 8 hours 45 minutes
Servings 1 large main dish salad or 2 side salads
Calories 1005 kcal
Author Toni Dash

Ingredients

Ingredients for Overnight Apple Cider Pickled Beets (should be prepared the night before making the salad):

  • 1/3 cup peeled, grated beets
  • ¼ cup apple cider vinegar
  • 2 tablespoons apple juice (I use organic, unfiltered juice)

Ingredients for Candied Pecans:

  • 1 cup halved pecans (not pieces)
  • 1 egg white
  • ¼ cup sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon chile powder (preferably Ancho)
  • 1/8 teaspoon salt

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 ½ cups Arugula , rinsed and roughly torn
  • 1 recipe Apple Cider Vinegar Pickled Beets
  • 1 small red onion , sliced
  • ½ Granny Smith apple , grated
  • Apple Cider Beet Vinaigrette

Instructions

Instructions for Overnight Apple Cider Pickled Beets (make the night before making the salad):

  1. 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:

  1. Heat oven to 300 degrees F.
  2. In a small bowl, whisk egg white until frothy. Add sugar and spices and whisk again.
  3. Place pecan halves in the bowl and stir to cover all pecans.
  4. 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)
  5. 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:

  1. Put all ingredients in a sealable jar and shake vigorously.

Instructions for Arugula Apple-Beet Candied Pecan Salad:

  1. Place arugula on serving plate.
  2. Layer on pickled beets, apple and onion and top with a handful of the candied pecans.
  3. Dress lightly with Apple Cider Beet vinaigrette, salt and pepper as desired and enjoy.

Recipe Notes

Candied Pecan recipe adapted from Epicurious

Nutrition Facts
Arugula Apple-Beet Candied Pecan Salad
Amount Per Serving
Calories 1005 Calories from Fat 648
% Daily Value*
Fat 72g111%
Saturated Fat 6g30%
Cholesterol 0mg0%
Sodium 403mg17%
Potassium 927mg26%
Carbohydrates 88g29%
Fiber 14g56%
Sugar 70g78%
Protein 14g28%
Vitamin A 1390IU28%
Vitamin C 15mg18%
Calcium 149mg15%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.