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.
- 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
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.