Best 4 Arugula Salad With Bacon And Pecans Recipes

Indulge in a symphony of flavors with our Arugula Salad with Bacon and Pecans. This delectable dish combines the peppery bite of arugula with the smoky richness of bacon and the nutty crunch of pecans, creating a delightful textural contrast. Dressed in a tangy vinaigrette, this salad is a perfect balance of sweet, salty, and savory. But that's not all! We also have a collection of equally tempting recipes to satisfy every palate:

- Arugula Salad with Roasted Beets and Goat Cheese: Experience a burst of earthy sweetness with roasted beets and creamy goat cheese, harmonizing perfectly with the arugula's peppery notes.
- Arugula Salad with Grilled Chicken and Avocado: Savor the tender grilled chicken and creamy avocado, complemented by the arugula's piquant flavor.
- Arugula Salad with Apples and Walnuts: Delight in the crisp sweetness of apples and the nutty crunch of walnuts, adding a refreshing touch to the arugula's peppery character.
- Arugula Salad with Strawberries and Feta: Enjoy the vibrant sweetness of strawberries and the tangy saltiness of feta cheese, creating a delightful interplay of flavors amidst the arugula's peppery bite.
- Arugula Salad with Salmon and Quinoa: Relish the delicate flavor of salmon and the protein-packed goodness of quinoa, making this salad a nutritious and satisfying meal.

With these diverse recipes, you'll embark on a culinary journey that showcases the versatility of arugula salad. So, get ready to tantalize your taste buds and elevate your salad game!

Here are our top 4 tried and tested recipes!

APPLE PECAN ARUGULA SALAD

Apple Pecan Arugula Salad image

A healthy, hearty fall salad with peppery arugula, crisp apples, and toasted pecans. Dressed in a simple, vibrant lemon vinaigrette, it makes the perfect light-yet-satisfying plant-based meal or side.

Provided by Minimalist Baker

Categories Entree Salad Side

Time 15m

Number Of Ingredients 9

Ingredients

1/2 cup raw pecans
7 ounces arugula ((organic when possible))
2 small apples ((1 tart, 1 sweet // peeled, quartered, cored and thinly sliced lengthwise))
1/4 red onion ((thinly sliced))
2 Tbsp dried cranberries ((optional))
1 large lemon, juiced ((1 lemon yields ~3 Tbsp or 45 ml))
1 Tbsp maple syrup
1 pinch each sea salt + black pepper
3 Tbsp olive oil

Steps:

Preheat oven to 350 degrees F (176 C) and arrange pecans on a bare baking sheet.
Bake pecans for 8-10 minutes or until fragrant and deep golden brown. Remove from oven and set aside.
While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.
Prepare dressing in a mixing bowl or mason jar by adding all ingredients and whisking or shaking vigorously to combine. Taste and adjust flavor as needed.
Add pecans to salad and top with dressing. Toss to combine and serve immediately. Serves two as an entrée and 4 as a side (as original recipe is written // adjust if altering default number of servings).
Store leftovers (dressing separate from salad) covered in the refrigerator for 2-3 days (though best when fresh). Dressing should keep at room temperature for 2-3 days when well sealed.

Nutrition Facts : ServingSize 1 side serving, Calories 258 kcal, Carbohydrate 20.9 g, Protein 3 g, Fat 20 g, SaturatedFat 2.5 g, Sodium 17 mg, Fiber 4.7 g, Sugar 14.6 g

ARUGULA SALAD WITH BACON AND PECANS - THE NEELYS

Arugula Salad With Bacon and Pecans - the Neelys image

Make and share this Arugula Salad With Bacon and Pecans - the Neelys recipe from Food.com.

Provided by 2bizzy

Categories Salad Dressings

Time 20m

Yield 1 salad, 6 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped chives
2 tablespoons white wine vinegar
1 tablespoon concentrated tomato paste
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 pinch kosher salt & freshly ground black pepper
5 ounces baby arugula, well washed
4 slices bacon, fried crisp and crumbled
1 cup chopped toasted pecans
1 small red onion, thinly sliced
1 seedless cucumber, diced
1 pint cherry tomatoes, halved

Steps:

Dressing: Add all of the ingredients to a medium-sized mixing bowl and whisk until combined. Adjust seasonings with salt and black pepper to taste. Cover with plastic wrap and keep refrigerated until ready to use. Leftovers can be stored in the refrigerator for up to 4 days in a tightly sealed container.
Salad: Add all ingredients to a large salad bowl. Drizzle desired amount of dressing just before serving and toss. Reseason with salt and pepper, if necessary.

Nutrition Facts : Calories 349.5, Fat 31, SaturatedFat 7, Cholesterol 24.6, Sodium 307.1, Carbohydrate 15.3, Fiber 3.3, Sugar 6.2, Protein 6.5

ARUGULA SALAD WITH SUGARED PECANS

Arugula Salad with Sugared Pecans image

These candied pecans for salad pair perfectly with a tangy dressing. Our home economists recommend keeping a close eye on the pecans because they toast quickly.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

3/4 teaspoon butter
1/3 cup chopped pecans
1 teaspoon sugar
4 cups torn leaf lettuce
2 cups fresh arugula or baby spinach
1 small fennel bulb, thinly sliced
1/2 cup grape tomatoes
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon water
1 tablespoon honey
1/8 teaspoon salt

Steps:

In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. , In a large salad bowl, combine the lettuce, arugula, fennel and tomatoes. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat. Top with sugared pecans. Serve immediately.

Nutrition Facts : Calories 127 calories, Fat 10g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 81mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

ARUGULA SALAD WITH BACON, DATES, ALMONDS AND PARMESAN

Arugula Salad With Bacon, Dates, Almonds and Parmesan image

Make and share this Arugula Salad With Bacon, Dates, Almonds and Parmesan recipe from Food.com.

Provided by KerfuffleUponWincle

Categories Salad Dressings

Time 18m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

12 slices bacon (Reserve 2 tablespoons drippings)
8 cups arugula (or substitute mixed greens)
8 dates (such as Medjool, pitted and sliced lengthwise)
1/4 cup toasted almond (1 ounce, roughly chopped)
2 ounces parmesan cheese (about 1/3 cup, cut into small pieces or slivers)
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 tablespoon olive oil

Steps:

Fry the bacon in a large skillet over medium heat until crisp, about 8 minutes.
Meanwhile, in a large bowl, combine the arugula, dates, almonds, and Parmesan; set aside.
Transfer the bacon to a paper towel-lined plate.
Carefully pour 2 tablespoons of the warm drippings into a small bowl. Add the vinegar, mustard, salt, pepper, and oil; whisk until combined.
Drizzle the warm vinaigrette over the salad and toss.
Divide among plates and top with crumbled bacon.

Tips:

To save time, use pre-cooked bacon.
If you don't have pecans, you can substitute walnuts or almonds.
For a vegetarian version of the salad, omit the bacon.
To make the salad ahead of time, prepare the dressing and store it in the refrigerator for up to 3 days. When you're ready to serve the salad, simply toss the dressing with the arugula, bacon, pecans, and cheese.
This salad is also great with grilled chicken or fish.

Conclusion:

This arugula salad with bacon and pecans is a delicious and easy-to-make salad that is perfect for any occasion. It is light and refreshing, yet filling and satisfying. The combination of flavors and textures in this salad is simply irresistible. So next time you're looking for a quick and easy salad recipe, give this one a try. You won't be disappointed!