Apple Arugula Salad topped with Maple Pecans in a bowl

Apple Arugula Salad with Maple Pecans

ByOlivia Carter
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Why Make This Recipe

Apple Arugula Salad with Maple Pecans is a fresh and vibrant dish that combines the crispness of apples with the peppery flavor of arugula. It’s a delightful way to enjoy seasonal fruits in a healthy salad. The addition of maple pecans adds a sweet crunch that perfectly balances the tartness of figs and tangy goat cheese. Whether you want a light lunch, a side dish for dinner, or a potluck contribution, this salad is both simple to make and impressively tasty.

How to Make Apple Arugula Salad With Maple Pecans

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

Directions

  1. Preheat your oven to 350°F. Toss the pecans with 2 tablespoons of maple syrup and a pinch of sea salt.
  2. Arrange the pecans on a parchment-lined baking sheet and bake for about 5-7 minutes, or until they are toasted and have darkened slightly. Once done, remove from the oven and let them cool.
  3. In a bowl, whisk together the balsamic dressing ingredients: olive oil, 2 teaspoons maple syrup, lemon juice, Dijon mustard, pepper, minced garlic, and balsamic vinegar. Adjust the seasoning to taste.
  4. In a large salad bowl, add the arugula. Arrange the sliced apples, figs, red onion, goat cheese crumbles, and cooled pecans on top of the greens.
  5. Just before serving, drizzle about half of the dressing over the salad and toss gently. Serve and enjoy!

How to Serve Apple Arugula Salad With Maple Pecans

Serve this salad fresh in a large bowl or individual plates. It pairs well with grilled chicken, fish, or as a standalone light meal. You can also sprinkle some extra goat cheese and maple pecans on top for an attractive presentation.

How to Store Apple Arugula Salad With Maple Pecans

Store any leftovers in an airtight container in the refrigerator. The salad is best enjoyed fresh, but it can keep for up to a day. If you have dressing left, keep it separate to prevent the greens from wilting.

Tips to Make Apple Arugula Salad With Maple Pecans

  • Choose a mix of sweet and tart apples for more flavor.
  • Use fresh figs when in season for the best taste.
  • If you don’t have goat cheese, feta is a tasty alternative.
  • Feel free to add nuts or seeds for extra crunch.
  • If you prefer a creamy dressing, consider adding yogurt to your balsamic dressing mix.

Variation

You can add sliced almonds or walnuts in place of pecans for an alternative crunch. For a more filling salad, add quinoa or grilled chicken.

FAQs

1. Can I make this salad in advance?
Yes, you can prepare the ingredients ahead of time but wait to toss the salad or add the dressing until you’re ready to serve for optimal freshness.

2. What can I substitute for arugula?
You can use mixed greens, spinach, or kale if you prefer a different base for your salad.

3. Is this salad vegan?
To make it vegan, omit the goat cheese and use a vegan-friendly dressing. The maple pecans still add a wonderful crunch!

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Apple Arugula Salad with Maple Pecans

  • Author: admin
  • Total Time: 22 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

A fresh and vibrant salad combining crisp apples, peppery arugula, sweet maple pecans, and tangy goat cheese.

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
  • 1 cup pecan halves
  • 2 Tbsp maple syrup
  • Pinch of sea salt
  • 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. Preheat your oven to 350°F. Toss the pecans with 2 tablespoons of maple syrup and a pinch of sea salt.
  2. Arrange the pecans on a parchment-lined baking sheet and bake for about 5-7 minutes, or until they are toasted and have darkened slightly. Once done, remove them from the oven and let them cool.
  3. In a bowl, whisk together the balsamic dressing ingredients: olive oil, 2 teaspoons maple syrup, lemon juice, Dijon mustard, pepper, minced garlic, and balsamic vinegar. Adjust the seasoning to taste.
  4. In a large salad bowl, add the arugula. Arrange the sliced apples, figs, red onion, goat cheese crumbles, and cooled pecans on top of the greens.
  5. Just before serving, drizzle about half of the dressing over the salad and toss gently. Serve and enjoy!

Notes

Store any leftovers in an airtight container in the refrigerator. Best enjoyed fresh.

  • Prep Time: 15 minutes
  • Cook Time: 7 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: American

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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