This Cranberry Clementine Arugula Salad also includes butter-toasted pecans, candied bacon, ruby-red pomegranate seeds and a delicious Honey-Cider Dressing.
Melt the butter in a small sauce pan over medium heat. Add the pecans and reduce heat to low. Cook on low for 5-10 minutes, stirring occasionally until color turns a little deeper and nuts are fragrant. Sprinkle with the salt and cook another 2 minutes, stirring occasionally
See Café Tips above in post for further instructions and how to prep this salad ahead.
The nutritional information does not include the dressing or candied bacon. See those posts for that information.