Candied Pecan, Grapefruit, and Arugula Salad with Honey Rosemary Dressing
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
Description
This salad brings together the perfect balance of flavor by combining the acidity of grapefruit, the sweetness of candied pecans, and the bitterness of arugula – all brought together by a delicious honey rosemary dressing. This salad is so good you’ll be making it over and over again!
Ingredients
Scale
For the pecans
- ¼ cup pecans
- 1 tablespoon raw honey syrup
- 1 teaspoon water
- ¼ tsp pure vanilla extract
- Pinch sea salt
For the dressing
- ¼ cup extra virgin olive oil
- 1½ tablespoons apple cider vinegar
- 1½ tablespoon raw honey
- ½ tablespoon dried rosemary
- Pinch sea salt
- Juice from grapefruit
For the salad
- 1 (5 ounce) container of arugula
- 1 grapefruit
Instructions
To make the pecans
- Heat a small saucepan on medium heat and put in the pecans, honey, water, vanilla, and sea salt.
- Stir to coat the pecans.
- Continue to stir frequently until the pecans become fragrant and the sauce has completely coated the pecans.
- Set aside.
To make the dressing
- In a small bowl combine the olive oil, vinegar, honey, rosemary, and sea salt.
- Whisk well and set aside.
To make the salad
- In a large bowl, put the arugula.
- Cut the grapefruit into its segments and add to the arugula.
- Add the pecans to the arugula.
- Use the juice from the grapefruit and add it to the dressing. Whisk well.
- Pour the dressing over the salad.
- Gently toss the salad until combined.
- Serve immediately.
Notes
Make it Vegan
Use maple syrup in place of the honey.
Nutrition
- Serving Size: 4