Apple Arugula Salad with Maple Pecans
One of the best things about this simple fall salad is how versatile it is. It pairs beautifully with roasted chicken, pork, turkey, or even a bowl of soup, but it’s also satisfying enough to enjoy on its own.
Equipment
- Large Salad Bowl
- Small skillet
- Cutting board
- Sharp Knife
- Small mixing bowl
- Whisk
- Measuring cups and spoons
- Salad tongs or serving spoons
Ingredients
For the Salad
- 5 cups arugula
- 2 medium Honeycrisp apples thinly sliced
- ⅓ cup dried cranberries
- ⅓ cup crumbled goat cheese
- ½ small red onion thinly sliced
For the Maple Pecans
- 1 cup pecan halves
- 2 tablespoons pure maple syrup
- ¼ teaspoon cinnamon
- Pinch of salt
For the Dressing
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Make the Maple Pecans
- Add the pecan halves, maple syrup, cinnamon, and a pinch of salt to a small skillet over medium-low heat.
- Stir frequently as the maple syrup coats the pecans and begins to caramelize. Continue cooking for 3–4 minutes until the pecans smell fragrant and look glossy.
- Transfer the pecans to a piece of parchment paper or a plate lined with wax paper. Spread them out in a single layer and allow them to cool completely.
- Pro Tip: Stir constantly during the last minute of cooking. Maple syrup can go from perfectly caramelized to burnt surprisingly fast.
Prepare the Apples and Vegetables
- Wash and dry the arugula thoroughly. Add it to a large salad bowl.
- Slice the apples into thin wedges or slices, removing the core as you go.
- Thinly slice the red onion and set it aside.
- If your apples were sliced ahead of time, toss them with a small squeeze of lemon juice to help prevent browning.
- Pro Tip: Leave the apple skins on for extra color, texture, and nutrients.
Make the Dressing
- In a small bowl, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper.
- Whisk vigorously until the dressing looks smooth and slightly creamy.
- Taste and adjust the seasoning if needed. Add a little more maple syrup for sweetness or a splash of vinegar for extra tang.
- Pro Tip: Dijon mustard helps keep the dressing emulsified, creating a silky texture that coats the salad evenly.
Assemble the Salad
- Add the sliced apples and red onion to the bowl with the arugula.
- Sprinkle in the dried cranberries and about half of the cooled maple pecans.
- Drizzle about two-thirds of the dressing over the salad.
- Using salad tongs, gently toss everything together until the ingredients are lightly coated.
Add the Finishing Touches
- Scatter the crumbled goat cheese over the top of the salad.
- Add the remaining maple pecans for extra crunch and presentation.
- If desired, drizzle on a little more dressing just before serving.
- Take a quick look and redistribute any ingredients so every serving gets a little bit of everything.
Serve and Enjoy
- Serve immediately while the apples are crisp and the pecans are crunchy.
- Pair it with roasted chicken, turkey, pork tenderloin, or your favorite fall soup for a complete meal.
- For holiday gatherings, transfer the salad to a large serving platter for a beautiful presentation that guests can easily help themselves to.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 280–320 kcal
- Protein: 6–8g
- Carbohydrates: 22–28g
- Fat: 18–22g
- Fiber: 4–6g
- Sugar: 14–18g
- Sodium: 180–250mg
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.