Prepare the sprouts. Cut off the stalk ends. Carefully shred the sprouts with a knife by thinly slicing them crosswise. Finally, you can roughly chop them. (If you have a food processor, you can easily shred them with the slicing disk.
Place the arugula and shredded sprouts in a large bowl and set aside.
Toast the pecan pieces in a large pan over medium heat, stirring frequently, until fragrant and beginning to toast, about 4 – 6 minutes.
Add the chopped cherries, goat cheese, and toasted pecans to the bowl.
Split the salad into 2 servings.
When ready to eat, toss each salad with 2 tbs dressing. (Once dressed, the salad will keep well in the refrigerator, covered, for about two days. To keep it fresh longer (for 4-5 days), store the salad dressing separately and toss individual salads with dressing in the morning before heading off for work or just before eating.