Description
A vibrant and refreshing Apple Arugula Salad featuring crisp apples, tangy goat cheese, and sweet maple-roasted pecans, tossed in a flavorful balsamic maple dressing. Perfect for a light lunch or a delightful side dish in just 22 minutes.
Ingredients
Scale
Salad
- 5 oz baby arugula (about 5 cups)
- 3 apples (Fuji, Gala, or Honeycrisp), thinly sliced
- ½ cup dried figs, chopped
- ¼ cup red onion, thinly sliced
- ½ cup goat cheese crumbles
- 1 cup pecan halves
- 2 tablespoons pure maple syrup
- Pinch of sea salt
Balsamic Dressing
- ½ cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 teaspoons pure maple syrup
- 1½ teaspoons Dijon mustard
- 1 teaspoon fresh lemon juice
- 1 garlic clove, minced
- ¼–½ teaspoon sea salt, to taste
- ½ teaspoon freshly ground black pepper
Instructions
- Prepare the Maple Pecans: Preheat your oven to 350°F (175°C). In a bowl, toss the pecan halves with maple syrup and a pinch of sea salt until they are well coated. Spread the pecans in a single layer on a parchment-lined baking sheet. Roast them in the oven for 5–7 minutes until golden and fragrant, watching closely to prevent burning. Remove from the oven and let them cool completely.
- Prepare the Balsamic Dressing: In a bowl, combine the balsamic vinegar, maple syrup, Dijon mustard, lemon juice, and minced garlic. Slowly drizzle in the extra virgin olive oil while whisking continuously to emulsify the dressing. Season with sea salt and freshly ground black pepper to taste.
- Assemble the Salad: In a large salad bowl, add the baby arugula, thinly sliced apples, dried figs, and red onion slices. Add the cooled maple-roasted pecans and goat cheese crumbles. Drizzle half of the prepared balsamic dressing over the salad and gently toss to combine all the flavors. Serve immediately with the remaining dressing on the side.
Notes
- Keep a close eye on the pecans while roasting to prevent them from burning.
- Choose crisp apples such as Fuji, Gala, or Honeycrisp for the best texture and sweetness.
- For a nut-free alternative, consider substituting pecans with toasted pumpkin seeds.
- Leftover dressing can be stored in an airtight container in the refrigerator for up to one week.
- This salad is best served fresh to maintain the crispness of the arugula and apples.
