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Arugula Salad with Goat Cheese, Toasted Pecans and Cranberry Vinaigrette

This vibrant salad will lend color and bright flavor to any Thanksgiving table. You can make the vinaigrette up to 2 days ahead and refrigerate in an airtight container. Let it stand at room temperature for 20 minutes before assembling the salad.
Average Customer Rating:
4.333 out of 5
4.3
 out of 
5
(3 Reviews) 3
2 of 3(67%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Arugula Salad with Goat Cheese, Toasted Pecans and Cranberry Vinaigrette
Review 1 for Arugula Salad with Goat Cheese, Toasted Pecans and Cranberry Vinaigrette
5 out of 5
5 out of 5
April 10, 2016
Would You Recommend? Yes
0points
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My favorite salad!
April 10, 2016
I've been obsessed with this salad since I first tried the recipe a few months ago, I now make it as main dish at least once a week, in fact am making it for dinner tonight. Have never made it with goat cheese, have always used feta. Delicious and looks pretty too so guests are impressed.
Review 2 for Arugula Salad with Goat Cheese, Toasted Pecans and Cranberry Vinaigrette
5 out of 5
5 out of 5
Kula, HI
October 7, 2012
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
-1point
1of 3found this review helpful.
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Sub Feta for Goat Cheese
October 7, 2012
This is good! But I agree with the other review that it would be a much better salad with a different cheese. I chose Feta. The combination is great!
Review 3 for Arugula Salad with Goat Cheese, Toasted Pecans and Cranberry Vinaigrette
3 out of 5
3 out of 5
,Altamonte Springs
,FL
September 22, 2012
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Once a week
Would You Recommend? No
0points
2of 4found this review helpful.
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Not So Good
September 22, 2012
If I made this again, I would substitute something else for the goat cheese or just leave it out entirely. Otherwise an okay salad.
Pros: Quick, Healthy
Cons: Texture, Taste