Toasted Honey Pecans/Arugula Salad

I got a jar!  I got a jar of honey and I am so excited!

My friend Ellen is a keeper of bees and makes honey every year and I am one of the lucky ones to reap some of the rewards.  She also gave me this mug from when she traveled to Michigan.  I love things that are wrapped in pretty bags and come with a great note.  This was special because I know it comes from the heart.

Toasted Honey Pecans (recipe with yield 1 cup of pecans).

Heat oven to 350 degrees.  (Parchment Paper – place pecans evenly on a baking sheet with parchment paper.  Bake 15 minutes or until pecans are golden brown (usually can smell them when they are done, making sure edges don’t burn).  Set aside.  (Reserve the parchment paper for later use with the baking sheet)

In saucepan, combine honey and pecans, then cook over medium high heat.  Stir until mixture starts to foam (approximately 2-4 minutes).

Transfer mixture to parchment paper and separate pecans with fork, cooling completely.

Store pecans in air tight container.  Use for salads or give as a gift.


Give a gift of pecans or make a salad for someone special (photo to come):

Take a mason jar, place pecans in jar, place round cut cloth (like a doily), close jar (photo to come)


Arugula Salad with toasted pecans:

Bed of Arugula (1 bag), 1/2 cup dried cranberries, small Asian pear (diced), 1/2 cup toasted pecans (roast beef:  optional (see below)).

Dressing:  1/3 cup of balsamic vinegar, 1 teaspoon mustard, 1/4 cup olive oil, 2 tablespoons honey, salt and pepper, pinch of italian herb mixture (basil and oregano). Whisk until smooth.

Roast Beef:  I usually purchase 4 slices of Italian Roast Beef at my local Wholefoods Market.  On a saute pan, melt a 1/2 teaspoon butter, place roast beef slices on pan, let cook for 30 seconds, turn over, cook 30 seconds more, take off heat, let cool on parchment paper, roll and slice (called chiffonade), place on top of salad (photo to come).



3 Comments Add yours

  1. flavor4food says:

    It’s been a long summer of work. I have a week off before I start things up again. We will sit and have a feast with the kids! I will make this salad – love it!


  2. says:

    Made this for the second time tonight; both times I subbed kale for arugula and toasted flaxseeds for pecans. Found that one needs a bit more of each vinegar for the robust kale. Also, the first time I added a segmented fresh orange (each segment cut into 2-3 pieces). This seemed to really brighten the flavors in the salad. Will definitely make this many times, since kale is such a healthy veggie.


    1. flavor4food says:

      Thank you for your suggestion in the substitution. That’s the great thing about making it your own – I like that. I’ve started tossing in chia and hemp seeds into my salads for the crunch as well, instead of croutons.


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