Apple Arugula Salad with Maple Pecans
This Apple Arugula Salad is a perfect fall dish, featuring thinly sliced apples, crunchy maple pecans, creamy goat cheese crumbles, figs, and a tangy balsamic dressing. It’s an easy, flavorful salad that can complement any meal or serve as a light, satisfying main dish when paired with added protein.
Servings: 7
Calories: 379kcal
Ingredients
Salad:
- 3 apples thinly sliced
- 5 oz arugula
- ¼ cup red onion thinly sliced
- ½ cup figs chopped
- ½ cup goat cheese crumbles
- Maple Pecans:
- 1 cup pecan halves
- 2 tablespoons maple syrup
- Pinch of sea salt
Dressing:
- ½ cup olive oil
- 2 teaspoons maple syrup
- 1 teaspoon lemon juice
- 1½ teaspoons Dijon mustard
- ½ teaspoon black pepper
- 1 garlic clove minced
- 3 tablespoons balsamic vinegar
- ¼-½ teaspoon sea salt to taste
Instructions
Prepare the Maple Pecans
- Preheat the oven to 350°F (175°C).
- Toss the pecan halves with the maple syrup and a pinch of sea salt.
- Spread the pecans in a single layer on a parchment-lined baking sheet.
- Bake for 5-7 minutes, or until the pecans are toasted and slightly darkened.
- Remove from the oven and let them cool completely.
Make the Dressing
- In a small bowl or jar, whisk together the olive oil, maple syrup, lemon juice, Dijon mustard, black pepper, minced garlic, balsamic vinegar, and sea salt.
- Taste and adjust the seasoning as needed.
Assemble the Salad
- In a large salad bowl, add the arugula.
- Arrange the sliced apples, chopped figs, red onion, goat cheese crumbles, and cooled maple pecans on top of the greens.
Dress and Serve
- Just before serving, drizzle about half of the dressing over the salad and gently toss to coat.
- Serve with the remaining dressing on the side for those who prefer extra. Enjoy!
Notes
Dressing: The nutrition is based on using half of the dressing, but the recipe makes enough for those who prefer more.
Apples: For best results, add the apples just before serving to keep them fresh and prevent browning. If making ahead, soak the apples in a saltwater solution (1 teaspoon salt in 1 cup of water) for 5 minutes, then rinse and dry.
Make Ahead: For optimal freshness, assemble the salad within an hour of serving. If making in advance, keep the components separate and combine just before serving.
Apples: For best results, add the apples just before serving to keep them fresh and prevent browning. If making ahead, soak the apples in a saltwater solution (1 teaspoon salt in 1 cup of water) for 5 minutes, then rinse and dry.
Make Ahead: For optimal freshness, assemble the salad within an hour of serving. If making in advance, keep the components separate and combine just before serving.