Name: Apple Arugula Salad With Maple Pecans
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 5 oz arugula; 3 apples, thinly sliced; 1/4 cup thinly sliced red onion; 1/2 cup chopped dried figs; 1/2 cup goat cheese crumbles; 1 cup pecan halves; 2 Tbsp maple syrup; Pinch of sea salt; 1/2 cup olive oil; 3 Tbsp balsamic vinegar; 1 tsp lemon juice; 1 1/2 tsp Dijon mustard; 2 tsp maple syrup; 1 minced garlic clove; 1/2 tsp black pepper; 1/4–1/2 tsp sea salt, to taste

Description

A delightful salad combining fresh arugula, crisp apples, crunchy maple pecans, and creamy goat cheese.

Ingredients

Scale

5 oz arugula
3 apples, thinly sliced
1/4 cup thinly sliced red onion
1/2 cup chopped dried figs
1/2 cup goat cheese crumbles
1 cup pecan halves
2 Tbsp maple syrup
Pinch of sea salt
1/2 cup olive oil
3 Tbsp balsamic vinegar
1 tsp lemon juice
1 1/2 tsp Dijon mustard
2 tsp maple syrup
1 minced garlic clove
1/2 tsp black pepper
1/4–1/2 tsp sea salt, to taste

Instructions

Start by preheating your oven to 350°F. In a mixing bowl, combine the pecan halves with maple syrup and a pinch of sea salt. Stir until the pecans are well coated with the syrup to ensure they caramelize evenly when baked. Transfer the nut mixture onto a parchment-lined baking sheet, spreading them out in a single layer. Bake in the oven for about 5–7 minutes, keeping a close eye to ensure they don’t burn. Once they begin to turn golden and fragrant, remove them from the oven and let them cool.
While your pecans are toasting, whisk together the dressing ingredients in a small bowl. Combine the olive oil, balsamic vinegar, lemon juice, Dijon mustard, maple syrup, minced garlic, black pepper, and salt. Whisk vigorously until the mixture is smooth and creamy. Take a moment to taste the dressing and adjust any flavors if necessary; you may want to add more salt or maple syrup based on your preference.
In a large salad bowl, add the fresh arugula as the base of your salad. Next, layer on the thinly sliced apples, chopped dried figs, and red onion slices. Sprinkle the creamy goat cheese crumbles generously over the top, making sure they are evenly distributed. At this point, grab the cooled pecans and scatter them atop the salad for that added crunch. Finally, drizzle half of the dressing over the salad. Toss everything gently to combine while ensuring not to bruise the delicate arugula leaves.
After tossing, taste the salad again and add more dressing if desired. Serve this colorful salad immediately to enjoy the freshest flavors and textures.

Notes

Dress the salad just before serving to prevent wilting. Store leftover dressing in the refrigerator for up to one week.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad

Nutrition

Calories: 320 kcal
Sodium: 150 mg
Protein: 6 g