Arugula Salad with Goat Cheese, Toasted Pecans and Cranberry Vinaigrette
This vibrant salad will lend color and bright flavor to any Thanksgiving table. You can make the vinaigrette up to 2 days ahead and refrigerate in an airtight container. Let it stand at room temperature for 20 minutes before assembling the salad.
Ingredients
- 3/4 cup dried cranberries
- 1 1/2 cups boiling water
- 3 Tbs. fresh orange juice
- 1 1/2 Tbs. cider vinegar
- 1 1/2 tsp. Dijon mustard
- 6 Tbs. canola oil
- 3 Tbs. chopped fresh flat-leaf parsley
- Kosher salt and freshly ground pepper, to taste
- 10 oz. arugula
- 1 1/4 cups pecan halves, toasted
- 5 oz. goat cheese, crumbled
Directions
Put the dried cranberries in a small bowl and pour the boiling water over them. Let steep for 10 minutes, then drain.
In another small bowl, whisk together the orange juice, vinegar and mustard. Slowly whisk in the oil. Fold in the cranberries and parsley, and season with salt and pepper.
Put the arugula in a large serving bowl. Scatter the pecans and goat cheese over the top. Drizzle with the cranberry vinaigrette and serve immediately. Serves 8 to 10.
Williams-Sonoma Kitchen.
Rated 5 out of
5
by
okatiem from
Served on Thanksgiving
Delicious! I especially loved the cranberries. It was a big hit.
Date published: 2023-11-28
Rated 5 out of
5
by
Rhuinbel from
These other reviews are crazy
So first off, goat cheese is AMAZING and pairs so perfectly with this salad. I'm in heaven. I toasted my pecan halves in butter with a little salt AND sugar and it came out wonderful, but I might dial back the fresh parsley amount just a smidge next time. Everyone raved how good it was including the prude of my family who doesn't like cranberries OR goat cheese. He asked for it tonight to go with the filet minion so I'd say it's a huge hit! The only sad thing for me is I live in the middle of nowhere and fresh arugula is so hard to find, it's a guaranteed 1 hour drive each way.
Date published: 2020-09-11
Rated 5 out of
5
by
jlsbeaconny from
My favorite salad!
I've been obsessed with this salad since I first tried the recipe a few months ago, I now make it as main dish at least once a week, in fact am making it for dinner tonight. Have never made it with goat cheese, have always used feta. Delicious and looks pretty too so guests are impressed.
Date published: 2016-04-10
Rated 5 out of
5
by
JenH from
Sub Feta for Goat Cheese
This is good! But I agree with the other review that it would be a much better salad with a different cheese. I chose Feta. The combination is great!
Date published: 2012-10-07
Rated 3 out of
5
by
muffinmannequin from
Not So Good
If I made this again, I would substitute something else for the goat cheese or just leave it out entirely. Otherwise an okay salad.
Date published: 2012-09-22