Arugula, Apple, Goat Cheese and Candied Pecan Salad with Cider Vinaigrette
A salad worthy of a spot on your holiday table - arugula, apple, goat cheese and candied pecan salad with cider vinaigrette.
Yield: 4 servings
For the cider vinaigrette
  • 1 shallot, diced
  • ¾ cup apple cider
  • 2 tbsp apple cider vinegar
  • ¼ cup extra virgin olive oil
  • 1 tbsp dijon mustard
  • salt and black pepper, to taste
For the candied pecans
  • 1 cup pecans
  • 4 tbsp brown sugar
  • 2 tbsp maple syrup
  • pinch of sea salt
For the salad
  • 5 oz arugula
  • 2-3 honeycrisp apples, cored and diced
  • 4 oz goat cheese, crumbled
  1. For the cider vinaigrette, in a medium skillet, combine the shallot, cider, and cider vinaigrette. Bring to a simmer over medium heat and cook until reduced to ¼ cup of liquid, about 20-30 minutes. Pour the dressing into a bowl and whisk in the olive oil and dijon mustard. Season to taste with salt and black pepper. Set aside.
  2. For the candied pecans, in a small skillet combine the pecans, brown sugar, and maple syrup. Cook over medium-high heat, until the brown sugar melts and starts to form a thick syrup, stirring constantly, about 3-4 minutes. Immediately pour the pecans onto a parchment-lined baking sheet and spread out into a single layer. Allow to cool.
  3. In a large bowl, toss together the arugula, apple pieces, goat cheese, and pecans. Toss with the cider vinaigrette right before serving.
An Eats Well With Others Original
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at