Arugula Salad with Beets, Brown Sugar Pecans, and Gorgonzola cheese

Arugula Salad with Beets, Brown Sugar Pecans, and Gorgonzola cheese in a simple Balsamic Vinegar, Olive Oil, and Honey dressing – healthy and delicious recipe.   This is a truly incredible salad combining quite a variety of flavors on one plate: beets, oranges, pecans, Gorgonzola cheese, arugula.  Give it a try!

This arugula salad is not at all dominated by beets: all ingredients are well-balanced.  I like to put quite a lot of beets in there, but you can get away with as few as you want.   This is a perfect salad to have for lunch, and it also is also a very presentable salad to go with any fancy dinner!

What makes this arugula beet salad very special is that I caramelized pecans in butter and brown sugar:

The salad dressing for this arugula salad is super simple.  Just combine olive oil, balsamic vinegar and honey.

Arugula leaves are so good with this salad dressing!  You almost don’t need any other toppings, but beets, orange slices, brown sugar pecans, Gorgonzola cheese are great additions!

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Arugula Salad with Beets, Brown Sugar Pecans, and Gorgonzola cheese

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

 

Arugula Salad with Beets, Brown Sugar Pecans, and Gorgonzola cheese in a simple Balsamic Vinegar, Olive Oil, and Honey dressing - healthy and delicious recipe.   This is a truly incredible salad combining quite a variety of flavors on one plate: beets, oranges, pecans, Gorgonzola cheese, arugula.  Give it a try!

Course: Salad

Cuisine: American, Italian

Servings: 4 people

Calories: 296 kcal

Author: Julia

Ingredients

Dressing:

• 2 tablespoons balsamic vinegar
• 4 tablespoons olive oil
• 1 tablespoon honey

Brown Sugar Pecans:

• 1/3 cup pecans
• 1 tablespoon butter
• 1 tablespoon brown sugar

Ingredients:

• 1 beet , cooked, peeled
• 4 oz arugula
• 1/4 cup Gorgonzola cheese
• 10 orange slices

Instructions

Salad Dressing:

1. Mix vinegar with honey, then add oil, whisking until emulsified.

Brown Sugar Pecans:

1. Add butter and sugar to the frying pan on medium-high heat, add pecans. Cook for about 5 minutes, stirring, to coat the pecans until they caramelize. Place pecans on foil and let them cool.

Salad:

1. Slice the cooked beet thinly.  Cut each orange slice in half.

2. In a large bowl, toss together arugula, beet slices, and orange slices. Sprinkle with the salad dressing. When serving, top each salad plate with brown sugar pecans and crumbled Gorgonzola cheese on top.

Nutrition Facts

Arugula Salad with Beets, Brown Sugar Pecans, and Gorgonzola cheese

Amount Per Serving

Calories 296 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 5g31%

Cholesterol 12mg4%

Sodium 150mg7%

Potassium 290mg8%

Carbohydrates 16g5%

Fiber 2g8%

Sugar 13g14%

Protein 3g6%

Vitamin A 885IU18%

Vitamin C 22.5mg27%

Calcium 105mg11%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.