This Apple Arugula Salad is a wonderful seasonal blend of flavors that brings fall’s best ingredients to your table. Imagine crisp, juicy apples paired with peppery arugula, creamy goat cheese, and sweet maple pecans—each bite offering a delightful mix of textures. Whether it’s a side dish or a main, this salad stands out with its simplicity and elegance, making it perfect for gatherings, cozy autumn dinners, or even a solo lunch treat.
Why You’ll Love This Recipe
- Perfect for Fall: Featuring apples, maple, and earthy greens, this salad truly celebrates autumn.
- Balanced Flavors and Textures: The peppery arugula, sweet and crunchy pecans, juicy apples, and creamy goat cheese come together in every bite.
- Quick to Make: Just a few simple steps and minimal prep time make this salad an easy, delicious addition to your table.
- Healthy and Versatile: Packed with antioxidants, vitamins, and healthy fats, this salad can be a complete meal on its own or paired with proteins like grilled chicken or tofu.
Ingredients You’ll Need
Salad Ingredients
- Apples: Crisp varieties like Fuji, Honeycrisp, or Gala are perfect for a sweet-tart flavor.
- Baby Arugula: A fresh green that adds a peppery contrast.
- Red Onion: Sliced thin to provide a bit of sharpness that complements the apples.
- Fresh Figs: Add natural sweetness and a unique texture.
- Goat Cheese: Soft, creamy goat cheese adds a gentle tang and smoothness.
Maple Pecans
- Pecan Halves: Roasted with maple syrup, these add a nutty, sweet crunch that’s key to this salad’s texture.
Dressing Ingredients
- Extra Virgin Olive Oil: For a smooth, rich base.
- Balsamic Vinegar: Adds a tangy depth that pairs wonderfully with the sweetness of apples and maple.
- Maple Syrup: A natural, autumnal sweetener that enhances the fall flavors.
- Dijon Mustard: Adds a slight tang and thickens the dressing.
- Lemon Juice: Balances out the sweetness with a hint of acidity.
- Minced Garlic: Provides a touch of savory flavor.
- Salt and Black Pepper: To taste.
How to Make Apple Arugula Salad with Maple Pecans
Step-by-Step Instructions
- Prepare the Maple Pecans
Preheat your oven to 350°F. Toss the pecan halves in a bowl with a light drizzle of maple syrup and a pinch of salt, ensuring they are evenly coated. Spread them on a baking sheet and roast for about 5-7 minutes, or until they become golden and fragrant. Allow them to cool completely—these will add a wonderful crunch to your salad. - Make the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, lemon juice, minced garlic, salt, and black pepper. Whisk until fully emulsified and smooth, adding a bit more maple syrup or lemon juice as needed to balance sweetness and acidity to your taste. Set aside. - Assemble the Salad
Start with a generous base of fresh baby arugula in a large salad bowl. Add the thinly sliced apples, red onion, and figs. Sprinkle the crumbled goat cheese over the top. Finally, add the cooled maple pecans for a finishing crunch. - Dress and Serve
Just before serving, pour about half of the prepared dressing over the salad, and gently toss to ensure even coating. Taste and add more dressing if desired. Serve immediately for the freshest flavor.
Cooking Tips
- Apple Prep: To keep the apple slices from browning, place them briefly in a light saltwater solution or a mix of water and lemon juice.
- Alternate Nuts: If you’re not a fan of pecans, walnuts or almonds work just as well, and both can be roasted with the same maple syrup for a similar effect.
- Cheese Variations: For a stronger flavor, blue cheese or feta can replace goat cheese.
Helpful Tips
- Make-Ahead Option: If you’re prepping this salad for a gathering, prepare all components separately. Mix everything together just before serving, saving the apples and dressing for the very last step to maintain freshness.
- Customizable Dressing: If you prefer a creamier dressing, try adding a small dollop of Greek yogurt to the dressing mixture, or swap balsamic with apple cider vinegar for a slightly different flavor profile.
Details
- Prep Time: 15 minutes
- Cook Time: 5 minutes (for pecans)
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: Roasting, Tossing
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Storage Instructions
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. For the best results, store the dressing separately and add it only when serving to keep the arugula fresh and prevent wilting.
Frequently Asked Questions
- Can I use another type of green? Absolutely! Baby spinach or mixed greens are great alternatives if you prefer a milder flavor than arugula.
- Is there a vegan alternative for the goat cheese? You can replace goat cheese with vegan feta or a cashew-based cheese for a dairy-free option.
- What proteins pair well with this salad? Grilled chicken, salmon, or even pan-seared tofu are wonderful additions that complement the flavors in this salad beautifully.
Related Recipes
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Conclusion
This Apple Arugula Salad with Maple Pecans isn’t just a dish—it’s a celebration of fall’s finest flavors. With minimal prep and an unforgettable balance of flavors, it’s bound to become a favorite. Whether you’re hosting a dinner or need a quick weeknight side, this salad brings vibrant taste and seasonal flair to your table. Enjoy each bite of this crispy, tangy, and sweet creation!
PrintApple Arugula Salad with Maple Pecans
- Author: Martha
Description
This Apple Arugula Salad is a wonderful seasonal blend of flavors that brings fall’s best ingredients to your table. Imagine crisp, juicy apples paired with peppery arugula, creamy goat cheese, and sweet maple pecans—each bite offering a delightful mix of textures. Whether it’s a side dish or a main, this salad stands out with its simplicity and elegance, making it perfect for gatherings, cozy autumn dinners, or even a solo lunch treat.
Ingredients
Salad Ingredients
- Apples: Crisp varieties like Fuji, Honeycrisp, or Gala are perfect for a sweet-tart flavor.
- Baby Arugula: A fresh green that adds a peppery contrast.
- Red Onion: Sliced thin to provide a bit of sharpness that complements the apples.
- Fresh Figs: Add natural sweetness and a unique texture.
- Goat Cheese: Soft, creamy goat cheese adds a gentle tang and smoothness.
Maple Pecans
- Pecan Halves: Roasted with maple syrup, these add a nutty, sweet crunch that’s key to this salad’s texture.
Dressing Ingredients
- Extra Virgin Olive Oil: For a smooth, rich base.
- Balsamic Vinegar: Adds a tangy depth that pairs wonderfully with the sweetness of apples and maple.
- Maple Syrup: A natural, autumnal sweetener that enhances the fall flavors.
- Dijon Mustard: Adds a slight tang and thickens the dressing.
- Lemon Juice: Balances out the sweetness with a hint of acidity.
- Minced Garlic: Provides a touch of savory flavor.
- Salt and Black Pepper: To taste.
Instructions
- Prepare the Maple Pecans
Preheat your oven to 350°F. Toss the pecan halves in a bowl with a light drizzle of maple syrup and a pinch of salt, ensuring they are evenly coated. Spread them on a baking sheet and roast for about 5-7 minutes, or until they become golden and fragrant. Allow them to cool completely—these will add a wonderful crunch to your salad. - Make the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, lemon juice, minced garlic, salt, and black pepper. Whisk until fully emulsified and smooth, adding a bit more maple syrup or lemon juice as needed to balance sweetness and acidity to your taste. Set aside. - Assemble the Salad
Start with a generous base of fresh baby arugula in a large salad bowl. Add the thinly sliced apples, red onion, and figs. Sprinkle the crumbled goat cheese over the top. Finally, add the cooled maple pecans for a finishing crunch. - Dress and Serve
Just before serving, pour about half of the prepared dressing over the salad, and gently toss to ensure even coating. Taste and add more dressing if desired. Serve immediately for the freshest flavor.