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Arugula Blueberry Feta Salad with Spicy Maple Pecans and a Toasted Walnut Feta Sherry Vinaigrette Recipe:

4 - 6 servings

Ingredients

  • 8 Cups Arugula
  • 2 Cups Spicy Pecan - recipe below
  • 1/2 Cucumber - thinly sliced or cubed
  • 1 Cup Blueberries - or to taste
  • 1/2 Cup Red Cabbage - thinly sliced or roughly chopped
  • 1/4 Red Onion - thinly sliced or minced
  • Feta - crumbled - to taste

Toasted Walnut Feta Sherry Vinaigrette

Approx. 3/4 Cup

  • 1/2 Cup Toasted Walnut Oil
  • 2 Tablespoons + 2 Teaspoons Sherry Vinegar
  • 1 Small Clove Garlic
  • 2 Tablespoons Shallot – minced
  • 1 1/2 Tablespoons Feta
  • 1 1/2 Teaspoons Lemon Juice - fresh squeezed
  • 1/4 Teaspoon Dijon Mustard
  • 1/2 Teaspoon Pink Himalayan Salt or Sea Salt - or to taste
  • 1/8 Teaspoon Black Pepper

Spicy Pecan

  • 2 Cups Raw Pecans
  • 2 Tablespoons Extra Virgin Olive Oil
  • 3 Tablespoons Maple Syrup
  • 1/2 Teaspoon Hot Paprika or Cayenne Pepper
  • 1 Teaspoon Sea Salt

Instructions

Dressing

  1. Add everything to a food processor or blender and puree.
  2. Transfer finished dressing to your bottle or jar of choice and refrigerate.

Pecans

  1. Add everything to a cast iron or a saute pan and turn the on stove onto medium heat.
  2. As soon as it starts to bubble or get hot, stir continuously.
  3. In about 3 – 6 minutes they will start to get sticky.
  4. When all moisture is gone, turn off the heat.
  5. Spread onto parchment paper or a baking sheet. Don’t worry about them sticking together, when cooled you can separate them.

  6. Bake for 8 minutes and then transfer to a cooling rack.

  7. Wait until they are completely cooled. They will harden and become crystallized.

Salad

  1. Either mix everything together or layer them on a large platter starting with the arugula.
  2. Dress individual salads to your liking.