Arugula and Curried Pecan Salad

Arugula and Curried Pecan Salad
  • Yield: 4 Servings
  • Prep Time: 10 Mins.
  • Cook Time: N/A
  • This salad looks like it takes forever to make, but it's surprisingly simple and quick! Try this as an opener to a substantial entrée or serve with grilled chicken for spring. Either way, this will quickly become a salad that's welcome at your table.


  • 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) for food safety, gently rub produce under cold running water
  • 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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