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