clementine arugula salad

This delicious Clementine Cranberry Arugula Salad features sweet clementines, dried cranberries, jewel-toned pomegranate seeds, vibrant clementine-pickled onions and crunchy butter-roasted pecans.

Clementine Arugula Cranberry Salad

water

sugar

salt

onion

rice vinegar

clementine juice (2-3 medium size clementines)

pecan halves

butter

maple syrup

Dijon mustard

garlic (finely minced)

balsamic vinegar

extra virgin olive oil

black pepper

arugula (6 cups)

clementines (peeled and halved then sliced about ¼-inch thick)

onions

cranberries

pomegranate arils or seeds

maple balsamic dressing (more, to taste)

goat cheese (optional)

butter toasted pecans (or to taste)

Combine hot water, sugar and salt in a medium size jar with a screw-on lid. Stir until sugar is dissolved.

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.

For the clementine pickled red onions:

Preheat the oven to 300˚F. Line a sheet pan with foil for easy cleanup.

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.

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.

For the butter toasted pecans:

Combine all ingredients in a jar with a tight-fitting lid and shake well. Shake again before serving.

For the dressing:

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).

Drizzle with 2-3 tablespoons of the dressing. Top with butter-roasted pecans. Serve extra dressing at the table.

You can also serve this salad on individual plates for a pretty presentation.

For the salad:

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Clementine Arugula Cranberry Salad

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