Apple Arugula Salad With Maple Pecans Recipe

Introduction

This Apple Arugula Salad with Maple Pecans is a delightful combination of sweet, tangy, and peppery flavors. With crisp apples, peppery arugula, and crunchy maple-glazed pecans, it makes a refreshing and elegant salad perfect for any season.

Ingredients

• 3 apples, thinly sliced
• 5 oz arugula
• 1/4 cup red onion, thinly sliced
• 1/2 cup figs, chopped
• 1/2 cup goat cheese crumbles
• 1 cup pecan halves
• 2 Tbsp maple syrup (for pecans)
• 1/2 cup olive oil (for dressing)
• Balsamic vinegar (to taste)
• Dijon mustard (to taste)
• Lemon juice (to taste)
• Garlic, minced (to taste)
• Salt and pepper (to taste)

Instructions

1. Step 1: Preheat your oven to 350°F. Toss pecan halves with maple syrup and a pinch of sea salt. Spread them on a parchment-lined baking sheet and bake for 5–7 minutes until toasted and fragrant. Remove and let cool.
2. Step 2: In a bowl, whisk together olive oil, maple syrup, lemon juice, Dijon mustard, minced garlic, balsamic vinegar, salt, and pepper to make the dressing. Adjust quantities to taste for a balanced flavor.
3. Step 3: In a large salad bowl, layer the arugula, then add sliced apples, chopped figs, red onion slices, and goat cheese crumbles on top.
4. Step 4: Drizzle half of the dressing over the salad and toss gently to combine. Serve immediately with the toasted maple pecans scattered on top.

Tips & Variations

• Use a mix of sweet and tart apples for a more complex flavor.
• Substitute figs with dried cranberries or fresh grapes if figs are unavailable.
• For a vegan option, replace goat cheese with a plant-based cheese or omit it entirely.
• Add grilled chicken or tofu for a heartier meal.

Storage

Store any leftover salad components separately in airtight containers. The toasted pecans can be kept at room temperature for up to a week. Once dressed, the salad is best enjoyed immediately but can be refrigerated for up to 1 day. To reheat pecans, warm briefly in a dry pan.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut instead of pecans?

Yes, walnuts or almonds work well as substitutes. Just toast them with maple syrup in the same way for similar flavor and crunch.

How do I prevent the apples from browning?

Toss the sliced apples in a little lemon juice before adding them to the salad. This helps preserve their color and freshness.

Apple Arugula Salad With Maple Pecans Recipe

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★★★★★

4.8 from 98 reviews

A vibrant Apple Arugula Salad featuring sweet and tangy flavors, topped with maple-roasted pecans and creamy goat cheese. Perfectly balanced with a homemade balsamic-maple dressing, this salad offers a delightful mix of crisp apples, peppery arugula, and rich textures in just 20 minutes.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Total Time: 17 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 3 apples, thinly sliced
• 5 oz arugula
• 1/4 cup red onion, thinly sliced
• 1/2 cup figs, chopped
• 1/2 cup goat cheese crumbles

Maple Pecans

• 1 cup pecan halves
• 2 Tbsp maple syrup
• Sea salt, to taste (about 1/4 tsp)

Dressing

• 1/2 cup olive oil
• 2 Tbsp maple syrup
• 1 Tbsp lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 2 Tbsp balsamic vinegar
• Salt and pepper, to taste

Instructions

1. Toast the Maple Pecans: Preheat your oven to 350°F (175°C). In a bowl, toss pecan halves with 2 tablespoons of maple syrup and a pinch of sea salt. Spread them on a parchment-lined baking sheet in a single layer. Bake for 5-7 minutes, stirring once halfway, until the pecans are toasted and caramelized. Remove from the oven and let cool.
2. Prepare the Dressing: In a small bowl, whisk together 1/2 cup of olive oil, 2 tablespoons of maple syrup, 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, minced garlic, 2 tablespoons of balsamic vinegar, and salt and pepper to taste. Whisk until the dressing is smooth and well combined.
3. Assemble the Salad: In a large salad bowl, arrange the arugula as the base. Layer with thinly sliced apples, chopped figs, and thin slices of red onion. Sprinkle the goat cheese crumbles evenly over top.
4. Toss and Serve: Drizzle half of the dressing over the salad ingredients and toss gently to combine, ensuring the arugula and fruits are lightly coated. Garnish with the cooled maple-roasted pecans on top. Serve immediately for best texture and flavor.

Notes

• Use tart apples like Granny Smith or Honeycrisp for the best contrast with the sweet elements.
• Maple pecans can be made in advance and stored in an airtight container for up to a week.
• Adjust the amount of dressing to your preference; start with half and add more if needed.
• For a vegan version, substitute goat cheese with crumbled tofu or a vegan cheese alternative.
• If figs are out of season, substitute with dried figs or fresh grapes for a similar sweetness and texture.

Keywords: apple arugula salad, maple pecans, goat cheese salad, fall salad recipe, healthy salad, easy salad dressing