An exciting seasonal take on the classic Arugula salad with refreshingly sweet pear and seriously delicious spicy and nutty flavours.
½ cup raw pecans, whole
⅛ tsp cinnamon
⅛ tsp cayenne
⅛ tsp kosher salt
1 tbsp maple syrup
6 cups arugula
¼ red onion, sliced thin
2 pears, sliced
⅓ cup Mother Raw Mediterranean Dressing
Preheat the oven to 375ºF and line a baking sheet with parchment paper. Add the pecans to the baking sheet along with the cinnamon, cayenne, salt and maple syrup. Toss well to combine and bake for 10 minutes. Remove from the oven, flip the pecans and bake for an additional 12 to 13 minutes, until toasted. Let them sit on the baking sheet for at least 15 minutes before removing them.
Add the arugula and red onion to a large salad bowl along with the pear. Toss with the Mother Raw dressing and top with pecans. Serve and enjoy!
Notes: Keep leftover pecans in a sealed container for up to 2 weeks.