Bursting with color and flavor–bright citrus, ripe avocado, roasted pecans, and sherry vinaigrette, sweet, spicy, creamy, and crunch–you absolutely want this arugula salad with clementines and maple pepper pecans!
As the weather gets hotter, we’re not much into turning the oven on for toasting a few nuts. No problem here–these caramelized crunchy peppery pecans are pan roasted, stovetop. Just stir the nuts around in a hot heavy-bottomed skillet with maple syrup, a bit of coconut oil, and plenty of freshly ground black pepper. They toast up beautifully!
While the nuts cool into their crunchiness, whisk up a light tangy-sweet dressing out of sherry vinegar, maple syrup, a titch of Dijon mustard, and extra virgin olive oil. The sherry vinegar’s robust almost-caramel toasted nut flavor accents the peppery arugula, sweet mandarins, and oh—those pecans!
Click here to PIN Arugula Salad with Clementines and Maple Pepper Pecans!
