Cranberry Clementine Arugula Salad
User Reviews
5
Cranberry Clementine Arugula Salad
Description
The Cranberry Clementine Arugula Salad mixes peppery baby arugula with softened dried cranberries soaked briefly in boiling water to plump them. Fresh clementine segments introduce juiciness and citrus brightness, complemented by optional thinly sliced red onion for mild sharpness. Topping the salad are pomegranate arils for bursts of sweetness and color, butter-toasted pecans for a warm nutty crunch, and a scattering of candied bacon for savory-sweet depth.
The combination yields a salad that balances tender leafy greens with varied textures, from juicy fruit to crisp nuts and bacon. Tossed lightly with honey-cider poppy seed dressing, the salad achieves a harmonious blend of sweet, tart, and savory notes that enliven the palate without overpowering any ingredient.
This salad works well as a fresh accompaniment to roasted meats or as a standalone light lunch. Its mix of textures and flavors makes it a good choice for seasonal menus or special occasions.
The notes indicate the dressing and candied bacon are separate components, with nutritional information provided separately. Preparation can be done ahead, allowing the cranberries to soak and nuts to toast in advance to streamline assembly.
Ingredients
For the dried cranberries:
- ⅓ cup Cranberry sweetened, dried
- ½ cup water boiling
For the butter toasted pecans:
- 1 teaspoon butter
- ½ cup pecans
- ¼ teaspoon kosher salt
For the salad:
- 8 cups arugula loosely packed, baby
- 3 clementines peeled, halved and sliced in ¼-inch slices
- red onion peeled and thinly sliced (optional, half a small
- ⅓ cup pomegranate arils or seeds
To finish:
- honey-cider poppy seed dressing
- Bacon candied with maple mustard
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
- Dried cranberries should be soaked briefly in hot water to soften before adding to the salad.
- Butter-toasted pecans add crunch and can be prepared ahead to speed up salad assembly.
- Honey-cider poppy seed dressing and candied bacon are added separately; see respective recipes for details.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Calories | 115kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 111mg | 5% |
| Potassium | 219mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 654IU | 13% |
| Vitamin C | 23mg | 26% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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