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Delicious Arugula Salad With Candied Pecans & Dried Cherries

  • September 20, 2013
  • 7:00 am
Delicious Arugula Salad With Candied Pecans & Dried Cherries

I came up with this delectable salad the other night while frantically trying to pull some sort of dinner.

After casting about wildly for a few minutes, inspiration struck — zucchini fritters! I got a batch of them sizzling in the cast iron skillet and turned back to the fridge where a nice big bunch of fresh arugula from our CSA caught my eye.

Fresh arugula from the garden by Eve Fox, Garden of Eating blog, copyright 2012

I had to keep it simple since the kids were hungry and it was almost time for the baby’s bath but I did take a few minutes to candy some pecans in butter, maple syrup, salt and garam masala. These candied pecans are the bomb! MWWAAHHH – I kiss my fingers at you in an Italian-style expression of appreciation for their deliciousness.

Arugula Salad With Candied Pecans & Cherries by Eve Fox, the Garden of Eating blog, copyright 2013

Then I chopped some dried cherries, squeezed lemon juice, olive oil, salt and black pepper over it all and tossed it to ensure that the crunchy, spicy, sweet bites would be nicely mixed in with the lemony, peppery greens.

Lemony arugula salad with candied pecans & dried cherries by Eve Fox, the Garden of Eating blog, copyright 2013

A good meal was had by all. Hope you enjoy it, too.

Lemony Arugula Salad with Curried Candied Pecans & Dried Cherries
Serves 4

Ingredients

* Large bunch of arugula, washed and dried
* 1/2-3/4 cup candied garam masala pecans
* 1/3 cup dried cherries, chopped
* Juice of 1/2 lemon (you can add more if the lemon is not super juicy)
* A glug of olive oil
* Sea salt and freshly ground black pepper to taste

Directions

1. Make the candied pecans – the simple directions are here.

2. While they’re cooling, wash and dry the arugula then toss it with the olive, oil, lemon juice, salt and pepper to taste (adjust if you think it needs more lemon, oil, salt, etc.) Then throw in the cherries and the cooled pecans, toss again and serve!

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Eve Fox

Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmersí markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.

47 comments

+ add your own
3:07AM PST on Dec 8, 2013

Sounds sooooo good! You can't go wrong--ever with a salad! thanks

6:15AM PST on Dec 7, 2013

Thank you Eve, for Sharing this!

1:49AM PST on Dec 7, 2013

Thank you :)

11:27PM PST on Dec 6, 2013

thank-you, 4 this post

3:10AM PDT on Oct 23, 2013

Thank you :)

9:18PM PDT on Oct 7, 2013

yum, have done something like that at home, all that except the pecans

5:23AM PDT on Sep 29, 2013

this sounds delicious

9:50PM PDT on Sep 23, 2013

Yum I love salads :)

4:11PM PDT on Sep 23, 2013

No, thx

11:22AM PDT on Sep 22, 2013

Beautiful photos

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