Autumn Arugula House Salad with Fig Vinaigrette

Name: Autumn Arugula House Salad with Fig Vinaigrette
Prep time: 30 min
Total time: 30 min
Yield: 2 to 4 people
Ingredients: ½ cup whole pecans; 1 ½ tablespoons brown sugar; ½ teaspoon chipotle chili powder; kosher salt and pepper; ¼ cup apple cider vinegar; 2 to 3 tablespoons fig preserves; 2 garlic cloves; 1 pinch crushed red pepper flakes; kosher salt and pepper; ½ cup extra virgin olive oil; 6 to 8 cups baby arugula and/or spring greens; kosher salt and pepper; 1 honeycrisp apple; ⅓ cup dried tart cherries or cranberries; 2 to 3 ounces goat cheese

User Reviews

5.0

27 reviews

Excellent

Prep Time
30 mins
Total Time
30 mins
Servings
2 to 4 people
Course
Salad
Cuisine
American

Autumn Arugula House Salad with Fig Vinaigrette

Kian Mendoza

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This autumn arugula house salad is my signature fall salad when the temperatures start to drop. Peppery arugula with thinly sliced apples and dried cherries, all drizzled in a delicious fig vinaigrette and topped with crumbled goat cheese and spiced pecans. So crunchy, crisp and delicious!

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Ingredients

Servings

spiced pecans

½ cup whole pecans
1 ½ tablespoons brown sugar
½ teaspoon chipotle chili powder
kosher salt and pepper

fig vinaigrette

¼ cup apple cider vinegar
2 to 3 tablespoons fig preserves
2 garlic cloves finely minced or pressed
1 pinch crushed red pepper flakes
kosher salt and pepper
½ cup extra virgin olive oil

salad

6 to 8 cups baby arugula and/or spring greens
kosher salt and pepper
1 honeycrisp apple thinly sliced
⅓ cup dried tart cherries or cranberries
2 to 3 ounces goat cheese crumbled

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Instructions

To make the pecans, heat the pecans in a nonstick skillet over medium-low heat. Stir in the sugar, chili powder and a pinch of salt and pepper and cook, stirring often, until the sugar melts and is caramely, coating all of the pecans - about 6 to 8 minutes. Don’t take your eyes off of this as they can burn quickly! Transfer the pecans to a piece of parchment paper to let them cool. Break them into pieces if they are clumped - you can also chop them too.
To make the vinaigrette, whisk together the vinegar, preserves, garlic, red pepper flakes and a big pinch of salt and pepper. Whisk in the olive oil until emulsified. This can be stored in the fridge in a sealed container for about a week!
To assemble the salad, toss the greens with a big pinch of salt and pepper in a large bowl. Top with the thinly sliced apple, tart cherries, goat cheese and pecans. Drizzle all over with the dressing! Serve!