Arugula Orange Salad with Candied Pecans (Easy Balsamic Vinaigrette)
This Arugula Orange Salad with Candied Pecans is a fresh, flavor-packed salad perfect for any occasion. Made with peppery arugula, juicy oranges, crunchy pecans, and a simple balsamic vinaigrette, it’s an easy way to elevate any meal.
Servings: 6 side salads
Calories: 367kcal
Equipment
- 1 medium frying pan *for the pecans
- 1 large plate, lined with wax paper/parchment paper *for the pecans
- 1 small bowl or mason jar with lid *for the vinaigrette
- 1 large salad bowl
Ingredients
For the candied pecans
- 1 cup roughly chopped pecans
- 1 tablespoon vegan butter
- 3 tablespoons pure maple syrup
- ¼ teaspoon salt
For the balsamic vinaigrette
- 4 tablespoons balsamic vinaigrette
- 3 tablespoons extra virgin olive oil
- 1 tablespoon pure maple syrup
- 2 small garlic cloves, minced *or one large garlic clove
- ¼ teaspoon Italian seasoning
- ⅛ teaspoon salt
For the salad
- 1 (7oz) bag of arugula
- 3 clementines, peeled into segments and then halved
- ½ cup sun-dried tomatoes, roughly chopped *dry not in oil
- ⅓ cup minced fresh basil
- 1 large avocado or 2 small-medium
Instructions
- Make the candied pecans. Heat vegan butter and maple syrup in a medium pan over medium heat until bubbly.
- Add the pecans, sprinkle them with salt, and then mix to coat. Drop the heat to medium-low and allow them to cook for about four minutes. Stir every thirty seconds or so.
- Remove the pan from the heat and carefully transfer the hot pecans onto a large plate lined with parchment or wax paper. Spread them out flat and allow them to cool for at least 20 minutes. *You can put them in the freezer for the last 5 minutes to speed up the cooling process. Once cooled, break them apart.
- Prepare the dressing by adding all ingredients to a bowl and whisking until smooth, or place them in a mason jar, secure the lid, and shake until well combined. This includes balsamic vinegar, olive oil, garlic, maple syrup, Italian seasoning, and salt. Set aside until ready to use.
- Place the arugula into a large salad bowl as the base. And then add all of the toppings, including oranges, avocados, sun-dried tomatoes, basil, and candied pecans. Pour the dressing over the salad, toss, and enjoy.
Notes
Storage:
This salad is best enjoyed fresh the day it’s made, as the arugula and avocado don’t hold up well once dressed. If you don’t plan to finish the full batch, consider cutting the recipe in half or storing the components separately and assembling just before serving.
Tips and Modifications:
Serve this salad as a side dish with about 1 3/4 cups per serving to make six servings. Or, serve it as a main dish with about 2 1/2 cups per serving to make four servings.
Baby arugula tends to be more tender and less bitter, making it ideal for this salad.
Add the avocado just before serving to keep it fresh and prevent browning.
Add the avocado just before serving to keep it fresh and prevent browning.
If you prefer a more heavily dressed salad, reduce the arugula by about one cup to create a richer, more coating dressing in every bite.
You can easily swap the candied pecans for candied walnuts if you prefer. For a shortcut, store-bought candied pecans work just fine, but homemade truly takes the flavor and texture to the next level.
Nutrition
Serving: 1.75cups | Calories: 367kcal | Carbohydrates: 26g | Protein: 5g | Fat: 30g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Sodium: 273mg | Potassium: 772mg | Fiber: 6g | Sugar: 17g | Vitamin A: 1084IU | Vitamin C: 31mg | Calcium: 111mg | Iron: 2mg