Clementine Pickled Red Onions

• ⅓ cup hot water
• 1 tablespoon granulated sugar
• ½ teaspoon kosher salt
• 1 medium red onion, halved and thinly sliced
• ⅓ cup rice vinegar
• ¼ cup fresh clementine juice (from 2-3 medium clementines)

Butter Toasted Pecans

• 1 cup pecan halves
• 1 tablespoon butter
• ¼ teaspoon kosher salt, plus more for sprinkling

Maple Balsamic Dressing

• 1 tablespoon maple syrup
• 1½ teaspoons grainy Dijon mustard
• 1 medium garlic clove, finely minced
• 2 tablespoons balsamic vinegar
• 6 tablespoons extra virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

Salad

• 5 ounces arugula (about 6 cups)
• 3-4 medium clementines, peeled, halved, and sliced about ¼-inch thick
• ¼ cup clementine pickled red onions (from above)
• ⅓ cup dried cranberries
• ¼ cup pomegranate arils or seeds
• ¼ cup crumbled goat cheese (optional)
• ½ cup butter toasted pecans (from above)
• 2-3 tablespoons maple balsamic dressing (from above, more as needed)