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Step 1
Combine hot water, sugar and salt in a medium size jar with a screw-on lid. Stir until sugar is dissolved.
Step 2
Add the onion, clementine juice and rice vinegar. Screw on the lid and shake well. Refrigerate for at least an hour. Can be made several days in advance.
Step 3
Preheat the oven to 300˚F. Line a sheet pan with foil for easy cleanup.
Step 4
Place the butter in a medium size microwave-safe bowl, cover it with a paper towel and cook on high power for 40-50 seconds or until melted. Add the pecans and salt. Stir well to coat. Turn the pecans out onto the prepared pan.
Step 5
Roast in the oven for 20-25 minutes, stirring and redistributing every 5 minutes until medium golden brown. Remove from the oven to a paper towel line plate and sprinkle lightly with kosher salt.
Step 6
Combine all ingredients in a jar with a tight-fitting lid and shake well. Shake again before serving.
Step 7
Place arugula in a large salad bowl or serving platter. Top with the sliced clementines, drained red onions, dried cranberries, a scatter of pomegranate arils and the crumbled goat cheese (if using).
Step 8
Drizzle with 2-3 tablespoons of the dressing. Top with butter-roasted pecans. Serve extra dressing at the table.
Step 9
You can also serve this salad on individual plates for a pretty presentation.