Lamb Salad with Arugula and Raspberry Vinaigrette Recipe

Name: Lamb Salad with Arugula and Raspberry Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pecan halves (4 ounces); 1 tablespoon Dijon mustard; 1 tablespoon raspberry vinegar; 1 tablespoon raspberry preserves; 3 tablespoons extra-virgin olive oil; 1 teaspoon chopped basil; 1 teaspoon finely chopped thyme; Salt and freshly ground pepper; One 5-ounce bag baby arugula; 1 cup crumbled fresh goat cheese (4 ounces); 1 pound leftover roasted lamb, cut into bite-size pieces

Servings: persons

1 cup pecan halves (4 ounces)
1 tablespoon Dijon mustard
1 tablespoon raspberry vinegar
1 tablespoon raspberry preserves
3 tablespoons extra-virgin olive oil
1 teaspoon chopped basil
1 teaspoon finely chopped thyme
Salt and freshly ground pepper
One 5-ounce bag baby arugula
1 cup crumbled fresh goat cheese (4 ounces)
1 pound leftover roasted lamb, cut into bite-size pieces

1
Preheat the oven to 350.
2
Spread the pecans in a pie plate and toast for 7 to 8 minutes, until golden.
3
Let cool.
4
In a large bowl, whisk the mustard with the raspberry vinegar and preserves.
5
Whisk in the olive oil until emulsified.
6
Whisk in the basil and thyme and season with salt and pepper.
7
Add the arugula, goat cheese, pecans and lamb, and toss to combine.
8
Serve.

966

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup pecan halves (4 ounces), 1 tablespoon Dijon mustard, 1 tablespoon raspberry vinegar, 1 tablespoon raspberry preserves, and more.

Yes, Lamb Salad with Arugula and Raspberry Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lamb Salad with Arugula and Raspberry Vinaigrette

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