I like my salads with some substance. Give me something sweet, savory, crunchy, soft. I want a salad that has it all …
Tangy baby arugula, sweet cranberries, crunchy pecans and salty Feta create a harmony of fresh flavors that I personally can’t get enough of.
If you still need convincing, how about those colors … the jewel-like tones of emerald-green arugula, topaz-hued pecans and ruby-red cranberries are like flavorful bits of a kaleidoscope right there on your plate.
Baby Arugula, Cranberry, Pecan and Feta Salad
1/4 teaspoon salt
1 tablespoon finely minced shallot
2 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil
Freshly ground pepper, to taste
12 ounces baby arugula, rinsed
1/3 cup pecans, roughly chopped
1/2 cup dried cranberries
1/2 cup crumbled Feta
In a small bowl, whisk the salt, shallot, balsamic vinegar and pepper well. Add the olive oil in a steady stream and whisk until emulsified.
In a larger bowl, combine the arugula, pecans and cranberries. Top with the vinaigrette and toss gently to coat. Sprinkle with the Feta and serve.