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Apple Arugula Salad

Savory Apple Arugula Salad with Crunchy Maple Pecans

This Apple Arugula Salad is a flavorful, vibrant dish perfect for autumn gatherings.
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Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Arugula Packed with nutrients
  • 2 medium Apples Choose Fuji or Gala for sweetness
  • 1 small Red Onion Add shallots for a gentler taste
  • 1 cup Fresh Figs Dried figs can be a substitute
  • 1 cup Goat Cheese Crumbles Feta works as an alternative
  • 1 cup Pecan Halves Toasted for extra crunch
For the Dressing
  • 3 tablespoons Olive Oil Extra virgin preferred
  • 1 tablespoon Balsamic Vinegar Red wine vinegar is a substitute
  • 2 teaspoons Dijon Mustard Yellow mustard can also be used
  • 1/2 medium Lemon Juice Adds freshness and acidity
  • 1 tablespoon Maple Syrup For coating the pecans
  • to taste Sea Salt Enhances flavors

Equipment

  • oven
  • mixing bowl
  • Salad Bowl
  • whisk
  • baking sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) to toast the pecans.
  2. Toss the pecan halves with maple syrup and sea salt; spread on a baking sheet and bake for 5-7 minutes.
  3. Whisk together olive oil, balsamic vinegar, Dijon mustard, lemon juice, minced garlic, and season with salt and pepper.
  4. In a large bowl, combine arugula, sliced apples, figs, and goat cheese; toss gently.
  5. Drizzle half the dressing over the salad and toss to coat. Garnish with toasted pecans and serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 5gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 200mgPotassium: 230mgFiber: 3gSugar: 14gVitamin A: 300IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

For best taste, enjoy the salad immediately after assembling. The dressing can be adjusted to preference and stored for up to 1 week in the fridge.

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