Arugula Berry Salad with Turmeric Orange Vinaigrette
Make a light arugula berry salad with bold flavors and top with fresh berries and goat cheese for a fantastic first course. The contrast of sweet pecans and tart Turmeric Orange vinaigrette is a fantastic pairing with peppery arugula and sweet blueberries and raspberries. You can even make the candied pecans and orange vinaigrette ahead of time if you'd like.
Prep Time:
10 minutes
Cook Time:
20 to 25 minutes
Serves:
4
Perfect for:
Bookclub Bites
Ingredients
- 1 lb. whole pecans
- 1 Cup confectioners' sugar
- 1 Tsp. salt
- 1 Tsp. cinnamon
- 1/4 Tsp. cayenne pepper
- 2 egg whites
- 4 Cups fresh baby arugula
- 3/4 Cup Driscoll's Blueberries
- 3/4 Cup Driscoll's Raspberries
- 4 Ounces soft goat cheese
- 1 Cup Candied Pecans (see recipe above)
- Basalmic-Orange Vinaigrette (see recipe above)
- 1 Tsp. ground tumeric
- 1/2 Tsp. chopped garlic
- 6 Tablespoons extra-virgin olive oil
- 1 Tbsp. honey
- 1-1/2 Tsp. balsamic vinegar
- 1 Tsp. dijon mustard
- Salt and pepper to taste
- 1/2 large orange, peeled and segmented
Directions
- Preheat oven to 300 degrees.
- In mixing bowl, whisk together the egg whites, sugar, cinnamon, and cayenne pepper. Whisk until frothy, then, place pecans in egg white mixture and coat generously. Arrange a baking sheet pan with parchment paper or aluminum foil. Spray or grease the pan with oil, then spread the pecans on the pan evenly. Sprinkle with the salt, then bake for 20-25 minutes, or until golden brown, tossing every 5 minutes. Cool for 1 hour and store in plastic or glass container until ready to use. (Note: These are great during the holidays and always a great snack)
- Arrange the arugula among 4 salad plates. Place blueberries and raspberries on top of arugula. Then, crumble goat cheese and pecans over the salad, drizzle with vinaigrette and serve immediately.
- Place all ingredients except oil into a blender. Blend on medium for 10-15 seconds until all ingredients are combined. With blender running, slowly drizzle in the Olive Oil. Then, finish with Salt and Pepper. Store in glass or plastic container in refrigerator until ready to use.
