Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Apple 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.