Baby Arugula Salad with Dried Fruits & Maple Glazed Pecans

Featuring Newman’s Own® Balsamic Vinaigrette

Trick or Treat, give me something good to eat! Tame your sweet tooth this season and enjoy a healthy meal with this baby arugula salad combining dried fruits and maple-glazed pecans on a bed of greens.

Makes 4 servings


4 handfuls baby arugula
Dried cranberries, as desired
¼ cup (50 mL) dried apricots, sliced
½ cup (125 mL) pecans
¼ cup (50 mL) maple syrup
Soft goat cheese, crumbled
2 green onions, thinly sliced
Newman’s Own® Balsamic Vinaigrette, as desired





1. PREHEAT oven to 350°F. In a small bowl combine ½ cup (125 mL) of pecans with enough maple syrup to coat them. The pecans should be glistening but there should be no pooling of the maple syrup at the bottom of the bowl. Place on parchment lined baking tray in oven. Cook for 7-9 minutes being careful not to burn the nuts. Remove from oven and set aside to cool.

2. PREHEAT all ingredients in a large bowl with Newman’s Own® Balsamic Vinaigrette and serve.

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