for the SALAD
½ cup raw pecans (halves or pieces) 5 ounces Rocket Salad (baby arugula) 2 ounces (about ½ cup) goat cheese or feta, crumbled (omit for vegan option) 1 large ripe Bartlett pear, thinly sliced 1 Honeycrisp or Gala apple, thinly sliced 1/2 cup dried cranberries
for the GINGER DRESSING
¼ cup extra-virgin olive oil 1 tablespoon apple cider vinegar, to taste 1 tablespoon Dijon mustard 1 tablespoon maple syrup or honey 1 teaspoon finely grated fresh ginger ¼ teaspoon fine sea salt freshly ground black pepper to taste
1. To toast the pecans, place them in a skillet over medium heat. Toast, stirring often, until they’re fragrant and starting to turn golden on the edges, about 4 to 5 minutes. Remove the pecans from the heat and roughly chop them (no need to chop if you started with pecan pieces). Set aside.
2. Arrange the Rocket across a large serving platter or bowl. Sprinkle the chopped pecans and crumbled goat cheese over the arugula. Fan out your slices of pear and apple and arrange them across the salad in sections. Sprinkle all over with dried cranberries.
3. To prepare the dressing, combine all of the ingredients and whisk until blended. Taste, and adjust.
4. Wait to dress the salad until you’re ready to serve (the dressing will wilt the greens over time). When you’re ready, drizzle the ginger dressing lightly all over the salad (you might not need all of it).
Serve promptly with a choice of bread
Make it a DAIRY FREE/VEGAN option: Simply omit the goat cheese. Vegans - use maple syrup instead of honey.
Make it a NUT FREE option: Substitute (green pumpkin seeds) for the pecans.
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