With warmer weather here to stay, sometimes I like to keep things on the lighter side when it comes to dinner prep. I first made this apple, arugula, candid pecan, and goat cheese salad a few weeks ago as a side dish. But I think it would be super tasty if you add some grilled chicken, steak or shrimp to make it a full meal. A total regular macros day win and one that is great for entertaining… easy to execute, yet elevated for a bit of fancy as well…. enjoy!
APPLE, ARUGULA, CANDID PECAN, AND GOAT CHEESE SALAD
INGREDIENTS
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
candied pecans
- 1 cup pecans
- 4 tbsp brown sugar
- 2 tbsp maple syrup
- pinch of sea salt
salad
- 5 oz arugula
- 2-3 honeycrisp apples, cored and diced
- 4 oz goat cheese, crumbled
DIRECTIONS
- Cider Vinaigrette: combine shallot, cider and vinegar in a medium skillet; 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 add olive oil and dijon mustard; whisk together and then season to taste with salt and black pepper before setting aside
- Candied Pecan Topping: combine pecans, brown sugar and maple syrup together in a small skillet and cook over medium-high heat, until the brown sugar melts and starts to form a thick syrup, stirring constantly, about 3-4 minutes; then immediately pour the pecans onto a parchment-lined baking sheet and spread out into a single layer and allow to cool
- Salad: in a large bowl, toss together the arugula, apple pieces, goat cheese, and pecans; then toss with the cider vinaigrette and serve
OTHER LIGHT MEAL FAVORITES
Roasted Sweet Potato Salad
Pear + Brie Balsamic Bruschetta Bites
Watermelon, Feta and Blueberry Salad
Do you have a goat cheese salad recipe that you love making? Let me know in a comment below!
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