Arugula and Curried Pecan Salad

Arugula and Curried Pecan Salad
  • Yield: 4 Servings
  • Prep Time: 10 Mins.
  • Cook Time: N/A
  • "This is a salad where the components can all be made in advance and tossed together at the last minute just before serving. The pecans, combined with the peppery arugula, are the key to this salad. The orange segments add an unexpected juicy quality as well that combines so beautifully with the pecans and their curry flavor. It’s surprising how simple this salad is to put together and how much longer it feels as if it took to make! My kind of recipe. Try this as an opener to a substantial entrée or serve with grilled chicken for spring. Either way, this will quickly become a welcome new salad at your table." – Alex Guarnaschelli


  • 1 teaspoon curry powder
  • 1/2 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 1 tablespoon vegetable oil
  • 1/2 cup Fisher® Chef’s Naturals Pecan Halves
  • 2 tablespoons sherry vinegar
  • 1 teaspoon honey
  • 1 teaspoon dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 1 package arugula (5 oz)
  • 1 peeled orange, broken into sections
  • 2 ounces gouda cheese, thinly shaved


  1. Pan fry the pecans: In a small bowl, combine the curry powder and sugar. Heat vegetable oil in a medium skillet over medium-high heat. When the oil is hot, add the Pecans. Gently fry them in the oil until they turn golden brown 2 to 3 minutes. Drain the oil and add the nuts to the curry mixture. Toss to blend; set aside.
  2. Make the dressing: In a large bowl, whisk together the sherry vinegar, honey and Dijon mustard. Whisk in the olive oil, canola oil and salt to taste. Set aside.
  3. Assemble the salad: Toss the arugula in the dressing. Stir in the pecans, orange segments and Gouda cheese. Serve immediately.

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