Photo: Anna Pelzer
Arugula Salad with Goat Cheese, Toasted Pecans and Cranberry Vinaigrette
11 ingredients
openrecipes
This vibrant salad will lend color and bright flavor to any Thanksgiving table. You can make the vinaigrette up to 2 days ahead and refrigerate in an airtight container. Let it stand at room temperature for 20 minutes before assembling the salad.
Estimated Nutrition (whole recipe, rough)
384
Calories
9g
Protein
25g
Fat
35g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Grape | 1/2 cup (76g) | 62 |
| Orange Juice | 1 medium (131g) | 62 |
| Pecan | 1 half (4g) | 20 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 cup dried cranberries
- 1 1/2 cups boiling water
- 3 Tbs. fresh orange juice
- 1 1/2 Tbs. cider vinegar
- 1 1/2 tsp. Dijon mustard
- 6 Tbs. canola oil
- 3 Tbs. chopped fresh flat-leaf parsley
- Kosher salt and freshly ground pepper, to taste
- 10 oz. arugula
- 1 1/4 cups pecan halves, toasted
- 5 oz. goat cheese, crumbled
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes