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Fall Pecan Salad

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15 mins







5 oz arugula

5 baby spinach

1 medium honeycrisp apple, thinly sliced

3/4 chopped pecans

1/4 dried cranberries

1/4 cup crumbled goat cheese

Pecan Dressing

3 large garlic cloves

1/2 tsp granulated sugar

1/2 tsp salt

1/2 tsp fresh ground black pepper

1/4 cup red wine vinegar

3/4 cup pecan oil


  • Preheat oven to 350 degree F. Place pecans on a lined baking sheet and place in oven for 5-7 minutes or until lightly toasted and fragrant. Remove from oven and set aside to cool. 
  • While pecans are toasting, add arugula and spinach in a large bowl and toss it combine. Top with sliced apples, cranberries, goat cheese and cooled pecans. 
  • Prepare dressing by adding garlic, sugar, salt and pepper in the bowl of a food processor. Pulse several times. Then add vinegar and blend until smooth. With the motor running, drizzle in the oil until the dressing is emulsified and looks creamy.
  • Drizzle dressing over salad to taste and combine.