This vibrant arugula salad is a perfect blend of peppery greens, creamy goat cheese, and sweet toasted pecans—all tied together with a light, citrusy vinaigrette. It’s simple, quick, and full of texture, making it a fantastic side dish for rich main courses like roasted meats, spicy chicken, or hearty pastas.

Ingredients

Salad

• 5 oz baby arugula (about 5 cups)
• 1/2 cup crumbled goat cheese
• 1/2 cup pecan halves, toasted
• 1 small shallot, thinly sliced
• Optional: 1/4 cup dried cranberries or thinly sliced apple/pear for a sweet twist

Lemon-Honey Vinaigrette

• 3 Tablespoons extra virgin olive oil
• 1 Tablespoon lemon juice (fresh)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Pinch of salt and black pepper

Preparation

1. Toast the Pecans: In a dry skillet over medium heat, toast pecans for 3–5 minutes, stirring often, until fragrant and lightly browned. Remove from heat and let cool.
2. Make the Vinaigrette: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
3. Assemble the Salad: In a large mixing bowl, toss arugula with sliced shallot and vinaigrette until lightly coated.
4. Finish and Serve: Top dressed greens with goat cheese crumbles and toasted pecans. Add cranberries or fruit slices if using. Serve immediately.

Serving Notes

• Pairs beautifully with roasted chicken, pork tenderloin, or charcuterie.
• For a heartier version, top with grilled chicken or salmon.
• Best served fresh—dress just before serving to preserve arugula’s crisp texture.