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Apple Arugula Salad With Maple Pecans Recipe

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4.2 from 15 reviews

A fresh and vibrant Apple Arugula Salad featuring thinly sliced apples, peppery arugula, sweet figs, tangy goat cheese, and crunchy maple-glazed pecans, all brought together with a flavorful balsamic maple dressing. This easy-to-make salad offers a delightful combination of sweet, tangy, and savory flavors perfect for a light lunch or elegant side dish.

  • Total Time: 22 minutes
  • Yield: 6 servings

Ingredients

Salad

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

Maple Pecans

  • 1 cup pecan halves
  • 2 Tbsp maple syrup
  • Pinch of sea salt

Balsamic Maple Dressing

  • 1/2 cup olive oil
  • 2 tsp maple syrup
  • 1 tsp lemon juice
  • 1 1/2 tsp Dijon mustard
  • 1/2 tsp pepper
  • 1 garlic clove, minced
  • 3 Tbsp balsamic vinegar
  • 1/4-1/2 tsp sea salt (or to taste)

Instructions

  1. Toast the Pecans: Preheat your oven to 350°F (175°C). Toss the pecan halves with 2 tablespoons of maple syrup and a pinch of sea salt until evenly coated. Spread them out on a parchment-lined baking sheet in a single layer. Bake for 5-7 minutes until the pecans are toasted and slightly darkened. Remove them from the oven and let them cool completely.
  2. Prepare the Dressing: In a bowl, whisk together the olive oil, 2 teaspoons maple syrup, lemon juice, Dijon mustard, pepper, minced garlic, balsamic vinegar, and sea salt. Taste and adjust the seasoning as needed to balance the sweetness and acidity.
  3. Assemble the Salad: Place the arugula in a large salad bowl. Arrange the thinly sliced apples, chopped figs, sliced red onion, and goat cheese crumbles evenly over the greens.
  4. Dress and Toss: Just before serving, drizzle about half of the balsamic maple dressing over the salad and gently toss to combine, ensuring the ingredients are well coated but not soggy.
  5. Serve: Sprinkle the cooled maple pecans on top as a crunchy, sweet garnish. Serve immediately to enjoy the fresh textures and flavors.

Notes

  • Use crisp apples like Honeycrisp or Granny Smith for the best texture and tart-sweet flavor contrast.
  • Maple pecans can be made ahead and stored in an airtight container for up to a week.
  • Adjust the amount of balsamic vinegar and maple syrup in the dressing to suit your preferred balance of tanginess and sweetness.
  • For a nut-free version, omit pecans or substitute with roasted pumpkin seeds.
  • This salad is best enjoyed fresh to keep the arugula crisp.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 7 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/apple-arugula-salad-with-maple-pecans-recipe/