Cranberry Clementine Arugula Salad
This Cranberry Clementine Arugula Salad also includes butter-toasted pecans, candied bacon, ruby-red pomegranate seeds and a delicious Honey-Cider Dressing.
Servings: 6
Calories: 115kcal
Ingredients
For the dried cranberries:
- ⅓ cup sweetened dried cranberries
- ½ cup boiling water
For the butter toasted pecans:
- 1 teaspoon butter
- ½ cup pecans
- ¼ teaspoon kosher salt
For the salad:
- 8 cups baby arugula loosely packed
- 3 clementines peeled, halved and sliced in ¼-inch slices
- half a small red onion peeled and thinly sliced (optional)
- ⅓ cup pomegranate arils or seeds
Instructions
For the dried cranberries:
- Place the cranberries in a small bowl. Pour the boiling water over and allow to soak for 3-5 minutes. Drain and set aside.
For the butter toasted pecans:
- 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
For the salad: Combine arugula, dried cranberries, clementines and red onion slices (if using) in a large salad bowl or on a large platter. Drizzle lightly with the dressing and pass more at the table.
- Top with pomegranate arils, pecans and ¼-1/3 cup of candied bacon. Serve and enjoy!
Notes
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.
Nutrition
Calories: 115kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 111mg | Potassium: 219mg | Fiber: 3g | Sugar: 10g | Vitamin A: 654IU | Vitamin C: 23mg | Calcium: 60mg | Iron: 1mg