Apple Arugula Salad With Maple Pecans Recipe

Introduction

Bright and refreshing, this Apple Arugula Salad with Maple Pecans offers a delightful balance of sweet, tangy, and peppery flavors. With tender arugula, crisp apples, creamy goat cheese, and crunchy maple-glazed pecans, it’s perfect as a light lunch or a side dish for dinner.

Ingredients

• 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

For the Maple Pecans

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

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. Step 1: Preheat the oven to 350°F (175°C). Toss the pecans 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 slightly darkened. Remove from the oven and let cool.
2. Step 2: Whisk together olive oil, maple syrup, lemon juice, Dijon mustard, pepper, minced garlic, balsamic vinegar, and sea salt to make the dressing. Adjust seasoning to taste.
3. Step 3: Place the arugula in a large salad bowl. Top with sliced apples, red onion, chopped figs, goat cheese, and cooled maple pecans.
4. Step 4: Just before serving, drizzle about half of the dressing over the salad and toss gently to combine. Serve immediately and enjoy.

Tips & Variations

• For best texture, add apples to the salad just before serving. To prevent browning, soak apple slices briefly in salted water if preparing ahead.
• You can substitute figs with dried cranberries or fresh pears for a different twist.
• If you prefer a milder arugula flavor, substitute with baby spinach or mixed greens.
• Use toasted walnuts or almonds instead of pecans for variety.
• If you enjoy more dressing, the recipe makes enough for a generously dressed salad.

Storage

Store the salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the maple pecans and dressing aside and add them just before serving to maintain freshness and crunch. Reheat is not recommended; enjoy chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, feta or blue cheese work well as alternatives to goat cheese, adding their own unique flavor to the salad.

How do I prevent apples from browning?

To keep sliced apples fresh and prevent browning, soak them briefly in a bowl of cold water mixed with a pinch of salt or lemon juice before adding to the salad.

Apple Arugula Salad With Maple Pecans Recipe

Print Recipe

★★★★★

4.9 from 115 reviews

A refreshing Apple Arugula Salad featuring thinly sliced apples, peppery arugula, sweet figs, tangy goat cheese, and crunchy maple-glazed pecans, all tossed in a vibrant balsamic maple dressing. Perfect for a light lunch or elegant side dish.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Total Time: 22 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

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 Maple Pecans: Preheat the oven to 350°F. Toss the pecan halves with 2 tablespoons of maple syrup and a pinch of sea salt. Spread them evenly on a parchment-lined baking sheet. Bake for 5-7 minutes or until the pecans are toasted and slightly darkened. Remove from oven and allow to cool.
2. Prepare the Dressing: In a bowl, whisk together olive oil, 2 teaspoons maple syrup, lemon juice, Dijon mustard, pepper, minced garlic, balsamic vinegar, and sea salt. Taste and adjust seasoning as needed.
3. Assemble the Salad: Place the arugula into a large salad bowl. Arrange the thinly sliced apples, chopped figs, thin red onion slices, and goat cheese crumbles atop the greens.
4. Toss and Serve: Just before serving, drizzle about half of the prepared dressing over the salad and toss gently to coat. Top with the cooled maple pecans. Serve immediately and enjoy!

Notes

• Nutrition information is based on using half of the dressing; the recipe makes enough for generous dressing lovers.
• Add apples just before serving to avoid browning. If prepping in advance, soak apple slices in salt water to maintain color.
• For optimal texture and freshness of apples, pecans, and other salad ingredients, prepare the salad within an hour of serving.

Keywords: apple arugula salad, maple pecans, fig salad, goat cheese salad, fall salad, healthy salad, balsamic dressing