Apple Arugula Salad With Maple Pecans Recipe

Introduction

This Apple Arugula Salad with Maple Pecans is a fresh, vibrant dish that perfectly balances sweet, tangy, and peppery flavors. Quick to prepare and full of texture, it’s an ideal choice for a light lunch or a beautiful side salad.

Ingredients

• 3 apples, sliced very thin
• 5 oz arugula
• 1/4 cup red onion, sliced thin
• 1/2 cup figs, chopped
• 1/2 cup goat cheese crumbles
• 1 cup pecan halves
• 2 Tbsp maple syrup (for pecans)
• Pinch of sea salt (for pecans)
• 1/2 cup olive oil
• 2 tsp maple syrup (for dressing)
• 1 tsp lemon juice
• 1 1/2 tsp Dijon mustard
• 1/2 tsp pepper
• 1 garlic clove, minced
• 3 Tbsp balsamic vinegar
• 1/4 to 1/2 tsp sea salt (or to taste, for dressing)

Instructions

1. Step 1: Preheat the oven to 350°F. Toss the pecan halves with 2 tablespoons of maple syrup and a pinch of sea salt. Spread them evenly on a parchment-lined baking sheet and bake for 5 to 7 minutes, until toasted and slightly darkened. Remove from the oven and let cool.
2. Step 2: In a bowl, whisk together olive oil, 2 teaspoons maple syrup, lemon juice, Dijon mustard, pepper, minced garlic, balsamic vinegar, and sea salt to make the dressing. Taste and adjust seasoning as needed.
3. Step 3: Place the arugula into a large salad bowl. Arrange the thinly sliced apples, red onion, chopped figs, and goat cheese crumbles over the greens.
4. Step 4: Just before serving, drizzle about half the dressing over the salad. Toss gently to combine all ingredients, then sprinkle with the toasted maple pecans. Serve immediately and enjoy!

Tips & Variations

• Use honey instead of maple syrup for a different sweetness profile in the pecans and dressing.
• Add toasted pumpkin seeds or walnuts if you want to switch up the nutty crunch.
• For a vegan version, omit the goat cheese or substitute with a plant-based cheese alternative.
• Make sure to slice the apples very thinly to help them blend well with the peppery arugula and creamy goat cheese.

Storage

Store any leftover salad components separately in airtight containers to keep textures fresh. The toasted pecans and dressing can be kept in the refrigerator for up to a week. Toss the salad just before serving to maintain crispness. Avoid storing the dressed salad for prolonged periods as the arugula will wilt.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

You can prep the salad ingredients ahead of time, but it’s best to combine the dressing and pecans with the salad just before serving to keep everything fresh and crisp.

What’s the best type of apple to use?

Crisp, slightly tart apples like Granny Smith or Honeycrisp work well to balance the sweetness and add a nice crunch.

Apple Arugula Salad With Maple Pecans Recipe

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4.8 from 57 reviews

A refreshing Apple Arugula Salad featuring thinly sliced apples, peppery arugula, sweet figs, tangy goat cheese, and crunchy maple-glazed pecans, all tossed in a flavorful balsamic maple dressing. This vibrant salad offers a perfect balance of sweet, tangy, and savory flavors, ideal for a light lunch or an elegant side dish.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Total Time: 17 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 3 apples (sliced very thin)
• 5 oz arugula
• 1/4 cup red onion (sliced thin)
• 1/2 cup figs (chopped)
• 1/2 cup goat cheese crumbles

Maple Pecans

• 1 cup pecan halves
• 2 Tbsp maple syrup
• Pinch of sea salt

Balsamic Dressing

• 1/2 cup olive oil
• 2 tsp maple syrup
• 1 tsp lemon juice
• 1 1/2 tsp Dijon mustard
• 1/2 tsp pepper
• 1 garlic clove (minced)
• 3 Tbsp balsamic vinegar
• 1/4–1/2 tsp sea salt (Or to taste)

Instructions

1. Toast the Maple Pecans: Preheat your oven to 350°F. In a bowl, toss the pecan halves with 2 tablespoons of maple syrup and a pinch of sea salt until evenly coated. Spread the pecans in a single layer on a parchment-lined baking sheet. Bake for 5 to 7 minutes, or until the pecans are toasted and slightly darkened. Remove from the oven and let them cool completely.
2. Prepare the Dressing: In a small bowl, whisk together the olive oil, 2 teaspoons of maple syrup, lemon juice, Dijon mustard, pepper, minced garlic, balsamic vinegar, and 1/4 to 1/2 teaspoon sea salt. Adjust the seasoning according to your taste preferences to achieve a balanced flavor.
3. Assemble the Salad: Place the arugula in a large salad bowl. Arrange the thinly sliced apples, chopped figs, thinly sliced red onions, and goat cheese crumbles evenly over the greens. Just before serving, drizzle about half of the balsamic maple dressing over the salad and toss gently to combine all ingredients.
4. Serve: Top the salad with the cooled maple pecans for a delightful crunch and serve immediately for the best flavor and texture experience. Enjoy your fresh and flavorful Apple Arugula Salad!

Notes

• You can substitute figs with dried cranberries or fresh grapes if figs are unavailable.
• For a nuttier flavor, try using toasted walnuts instead of pecans.
• Adjust the amount of maple syrup in the dressing to make it sweeter or more tangy according to your taste.
• This salad is best served fresh to maintain the texture of the apples and greens.
• To keep apples from browning, toss them lightly in lemon juice before adding to the salad if preparing in advance.

Keywords: Apple Arugula Salad, Maple Pecans, Balsamic Dressing, Healthy Salad, Fall Salad, Vegetarian Salad