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Arugula Pecan Salad with Simple Balsamic Dressing

Freshness at its best with lots of delicious flavors and textures you’re going to love. A favorite lettuce in my family, grab a bag from the market and start fixing your own salad. Enjoy every crunchy bite!
Course Appetizer, Dinner, First Course, Lunch, Main Course, Salad
Cuisine American
Keyword Arugula, pecans, salad
Prep Time 10 minutes
Servings 2 large salads
Author Pam


  • 1 bag prewashed arugula lettuce, regular or baby arugula
  • 2 cups chopped veggies, I used carrots, red onions, cabbage, celery, broccoli, cauliflower, and jicama. (Find chopped veggies at your local market in the salad bar section)
  • 1/4 cup dried cranberries
  • 1/2 cup toasted pecans,(these are so delicious and come already roasted with just a hint of salt) coarsely chopped
  • diced avocado, optional
  • 1/4 cup slivered almonds for garnish and more crunch

Simple Dressing

  • 1/2 cup extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • 1/4 cup orange juice, freshly squeezed is best
  • 2 tbsp cold water
  • 1 tsp zest of orange
  • 1/2 - 1 tsp sea or kosher salt, taste test
  • 1/2 tsp ground pepper
  • 1 tbsp honey, optional


  1. 1.In a large bowl layer arugula then layer all chopped veggies on top.

    2.Add cranberries, and pecans. Toss gently. Top with slivered almonds for garnish.

    3.For dressing; add all ingredients into a mason jar or any jar with a tight lid and shake well. (keeps in fridge up to one week, you will have leftover, makes about 1 1/4 cups dressing)

    4.Drizzle dressing over salad and toss. Plate up and enjoy this tasty delicious salad. Enjoy the freshness!