Arugula Salad with Candied Pecans & Dried Cherries

A vibrant and elegant salad that combines the peppery bite of fresh arugula with the sweet crunch of candied pecans and tart dried cherries. Perfect for elevating any meal with a burst of flavor and texture.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 6 servings

Course: Salad

Cuisine: American

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Candied Pecans

1 tablespoon unsalted butter
¼ cup granulated sugar
½ teaspoon ground cinnamon optional
pinch sea salt
1 cup pecans halves or pieces

For the Balsamic Vinaigrette

¼ cup good quality balsamic vinegar
2 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard for emulsification!
1 tablespoon honey or maple syrup for a touch of sweetness
½ clove garlic minced very finely or ¼ teaspoon garlic powder
salt and freshly ground black pepper to taste

For the Salad

5 ounces fresh arugula about 5–6 cups
½ cup dried cherries tart or sweet, your preference
¼ cup crumbled goat cheese or feta optional, for a creamy, tangy counterpoint

Equipment

Medium non-stick skillet
Small bowl or jar with lid
Large serving bowl

Method

First, Let’s Candy Those Pecans (The Star of the Show!):
Grab a medium-sized non-stick skillet and place it over medium heat. Add your tablespoon of unsalted butter and let it melt until it's glistening. This is where the magic begins, creating a lovely base for our sweet coating.
Once the butter is melted, sprinkle in the granulated sugar, ground cinnamon (if using), and that tiny pinch of sea salt. Stir it all together until the sugar starts to dissolve and form a syrupy mixture. Keep a close eye on it; we want luscious caramel, not burnt sugar!
Now, add your cup of pecans to the skillet. Stir constantly, coating each and every pecan in that glorious, sticky sweet mixture. This usually takes about 3-5 minutes. You’ll notice the sugar mixture will crystalize a bit and cling to the nuts. That’s exactly what we want.
As soon as they're beautifully coated and smell sweetly toasted, quickly transfer the candied pecans onto a parchment-lined baking sheet or a silicone mat. This step is crucial! Immediately spread them out into a single layer, using a fork or spatula if needed, to prevent them from clumping together. Let them cool completely. They will crisp up significantly as they cool, transforming into crunchy, addictive little jewels for your arugula salad with candied pecans.
Whip Up the Balsamic Vinaigrette (The Flavor Unifier):
In a small bowl, or even better, a small jar with a tight-fitting lid (my preferred method for easy shaking!), combine the balsamic vinegar, extra virgin olive oil, Dijon mustard, and honey or maple syrup.
Add the finely minced garlic (or garlic powder), a good pinch of salt, and a generous grind of fresh black pepper.
If using a bowl, whisk vigorously until the dressing is emulsified and looks creamy and uniform. If using a jar, simply put the lid on tightly and shake it like you’re making a cocktail. You’ll see it come together beautifully. Taste and adjust seasonings – maybe a little more salt, a touch more sweet, or a bolder pepper kick. This a arugula salad vinaigrette that will truly shine.
Assemble Your Glorious Arugula Salad:
In a large serving bowl, gently place your fresh, clean arugula. Its peppery leaves are the perfect canvas for our masterpiece.
Add the dried cherries. Their vibrant color and chewy texture are a delightful contrast to the greens. This arugula salad with dried cherries is already looking gorgeous!
Once the candied pecans are completely cool and crispy, gently break apart any larger clusters and sprinkle them over the arugula and cherries. Don't add them too early, or they might lose their crunch! This completes the arugula salad with candied pecans.
If you’re using crumbled goat cheese or feta, scatter it over the top now. It adds a wonderful creamy, tangy element that truly rounds out the flavors of this arugula cherry pecan salad.
Dress and Serve!
Just before serving, drizzle the homemade balsamic vinaigrette over the salad ingredients. Start with about half; you can always add more, but you can’t take it away!
Gently toss everything together. I like to use clean hands for this, it feels more connected to the food, but large salad servers work beautifully too. The goal is to lightly coat everything without bruising the delicate arugula.
Serve immediately and watch it disappear! This arugula salad is best enjoyed right after it’s dressed to ensure the arugula remains crisp and vibrant.

Nutrition

Calories: 280kcalCarbohydrates: 24gProtein: 6gFat: 18gSaturated Fat: 2gCholesterol: 5mgSodium: 100mgPotassium: 200mgFiber: 3gSugar: 15gVitamin A: 1500IUVitamin C: 4mgCalcium: 50mgIron: 1.5mg

Notes

Make this arugula salad with candied pecans and dried cherries even more special by serving it at a dinner party or for a special occasion! The combination of textures and flavors makes it a standout dish.

This already healthy arugula salad can also be customized with other fruits, nuts, or cheeses to suit your taste preferences. For a vegan version, simply swap the butter with a plant-based alternative and omit any dairy products or use vegan alternatives.

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