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Cherry Nectarine Arugula Salad with Spiced Pecans

Course Salad
Cuisine American
Keyword vegetarian
Total Time 45 minutes
Servings 4
Author Cherry on My Sundae


Honey Mustard and Lime Dressing

  • 2 tablespoon honey
  • 2 tablespoon Dijon mustard
  • 2 tablespoon lime juice
  • 1 teaspoon minced garlic
  • cup olive oil
  • salt and pepper

Remaining ingredients

  • ½ cup quinoa
  • 1 tablespoon butter
  • ½ cup pecans
  • 2 teaspoon brown sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon chili powder
  • 3 cups fresh cherries pitted, halved
  • ½ cup dried cherries
  • 2 nectarines pitted, sliced
  • 2 shallots thinly sliced
  • 8 cups arugula


  • Make the honey mustard and lime dressing. Whisk together 2 tablespoon honey with 2 tablespoon Dijon mustard, 2 tablespoon lime juice, and 1 teaspoon minced garlic. Slowly add ⅓ cup olive oil, whisking continuously. Season the dressing with salt and pepper and set aside.
  • Soak ½ cup quinoa in water for 20 minutes. Drain and thoroughly wash the quinoa. Heat a saute non-stick saute pan over medium heat and add the quinoa onto the dry pan. Cook the quinoa until it starts to pop and smells nutty, about 10 minutes, stirring occasionally. Remove from heat and let cool.
  • Make the spiced pecans. Melt 1 tablespoon butter in a non-stick saute pan over medium heat. Add 2 teaspoon brown sugar, ½ teaspoon cinnamon, and ½ teaspoon chili powder. Stir until the sugar melts, then add ½ cup pecans, stirring to coat. Reduce heat to low and continue to toast the pecans, about 2-3 minutes. Remove from heat and let cool.
  • Prepare the remaining salad ingredients. Plate 2 cups arugula per plate and top with cherries, nectarines, shallots, and dried cherries. Sprinkle the spiced pecans and toasted quinoa on top. Serve with honey mustard and lime dressing.