Arugula, Cherry, & Maytag Salad with Peppered Pecans

Migraine-busting cherries star in this refreshing salad that's perfect for a light summer lunch or side.
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Arugula, Cherry, & Maytag Salad with Peppered Pecans

For more about this recipe: What to Eat When You Have a Migraine

  • 4Servings

Ingredients

  • 1/2 cup pecan halves

  • 1 Tbs. coconut oil

  • 1 Tbs. coconut sugar

  • 1/2 tsp. salt

  • 1/2 tsp. black pepper

  • 4 cups baby arugula leaves

  • 1/2 cup thinly sliced red onion

  • 2 Tbs. white wine vinegar

  • 3 Tbs. olive oil

  • 1 cup fresh cherries, stemmed and pitted

  • 2 oz. crumbled Maytag or other blue cheese

Preparation

Dry toast pecans over medium-low heat in small pan until just golden and fragrant, 4–5 minutes, being careful not to burn. Transfer to bowl.

In same pan, melt coconut oil, and add sugar, salt, and pepper. Cook 3 minutes, until bubbly. Pour mixture over pecans, and stir to mix well. Spread pecans in a single layer on a sheet of parchment, and let cool.

In medium bowl, toss together arugula and onions. Drizzle with vinegar and oil, and toss to mix well. Add cherries. blue cheese, and cooled pecans, and toss gently to mix. Serve immediately.

Nutrition Information

  • Serving Size: 1/4 Salad
  • Calories: 310
  • Carbohydrate Content: 13 g
  • Cholesterol Content: 10 mg
  • Fat Content: 27 g
  • Fiber Content: 3 g
  • Protein Content: 6 g
  • Saturated Fat Content: 8 g
  • Sodium Content: 470 mg
  • Sugar Content: 8 g
Charred Corn Salad recipe

Charred Corn Salad

The creamy, cool texture of this salad marries well with grilled meats, seafood, and chicken. Opt for organic corn if possible. Add a handful of arugula for a slightly spicy kick.