Arugula Salad with Sugared Cranberries
Note that the cranberries need to be started several hours or a day in advance. They are so sweet-tart delicious, you'll want to make extras just to snack on. I’ve added toasted pine nuts to the salad, and a little garlic powder, my secret ingredient for most any dressing, to the vinaigrette.
- Prep time
- 5 hr 15 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup fresh cranberries
- 1 cup granulated sugar
- 1 cup water
- 1/2 pound pancetta (cut in 1/4-inch pieces)
- 1/4 cup pine nuts (toasted)
- 8 cups baby arugula
- 2 teaspoons pomegranate molasses
- 3 tablespoons sherry vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon granulated garlic powder
- 2 tablespoons extra virgin olive oil
Instructions
- 1
Place the cranberries in a medium heatproof mixing bowl.
- 2
In a small saucepan, make a simple syrup by combining 1 cup of the sugar with 1 cup of water over medium high heat. Bring the water to a simmer, then reduce the heat and simmer until the sugar is completely dissolved, 5-7 minutes. Remove from the heat and pour the hot syrup over the cranberries. Cover the bowl with plastic and chill for at least four hours and up to 24 hours.
- 3
Line a baking sheet with parchment paper (for easy clean-up). Strain the cranberries from the syrup (the syrup can be used for cocktails, homemade sodas, or discarded). Spread the cranberries out on the baking sheet and sprinkle the remaining 3 tablespoons of sugar over them. Roll the cranberries around in the sugar to evenly coat them, and let them dry at room temperature for 1 hour.
- 4
Make the salad:
- 5
Heat a large sauté pan over medium heat. Add the pancetta and cook until golden, stirring occasionally. Transfer the pancetta to a plate lined with paper towel.
- 6
Make the vinaigrette by whisking the pomegranate molasses, sherry vinegar, salt, pepper, and garlic powder in a small mixing bowl. Slowly add the oils, whisking until the mixture is emulsified.
- 7
On a large platter, toss the arugula with the vinaigrette. Sprinkle with the cranberries, pancetta, and pine nuts and serve immediately.