Description

This salad brings together the perfect balance of flavor by combining the acidity of grapefruit, the sweetness of candied pecans, and the bitterness of arugula – all brought together by a delicious honey rosemary dressing. This salad is so good you’ll be making it over and over again!

Ingredients

Scale

For the pecans

¼ cup pecans
1 tablespoon raw honey syrup
1 teaspoon water
¼ tsp pure vanilla extract
Pinch sea salt

For the dressing

¼ cup extra virgin olive oil
1½ tablespoons apple cider vinegar
1½ tablespoon raw honey
½ tablespoon dried rosemary
Pinch sea salt
Juice from grapefruit

For the salad

1 (5 ounce) container of arugula
1 grapefruit

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Instructions

To make the pecans

Heat a small saucepan on medium heat and put in the pecans, honey, water, vanilla, and sea salt.
Stir to coat the pecans.
Continue to stir frequently until the pecans become fragrant and the sauce has completely coated the pecans.
Set aside.

To make the dressing

In a small bowl combine the olive oil, vinegar, honey, rosemary, and sea salt.
Whisk well and set aside.

To make the salad

In a large bowl, put the arugula.
Cut the grapefruit into its segments and add to the arugula.
Add the pecans to the arugula.
Use the juice from the grapefruit and add it to the dressing. Whisk well.
Pour the dressing over the salad.
Gently toss the salad until combined.
Serve immediately.