Apple Arugula Salad
Meet your new favorite bowl of fall. This Apple Arugula Salad brings together everything that makes autumn eating so satisfying — sweet crisp apples, candied maple pecans, velvety goat cheese, chewy dried figs, and a punchy balsamic vinaigrette that ties every bite together.
Ingredients
Maple Pecans
- 1 cup raw pecan halves
- 2 tbsp pure maple syrup not pancake syrup
- 1 pinch sea salt
Salad
- 5 cups baby arugula
- 2 medium apples Fuji, Gala, or Honeycrisp; thinly sliced
- ¼ medium red onion sliced paper thin
- ½ cup dried figs stemmed and halved
- ⅓ cup goat cheese crumbles
Dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar good quality
- 1 tbsp pure maple syrup honey works as a substitute
- 1 tbsp fresh lemon juice freshly squeezed preferred
- 1 tsp Dijon mustard
- 1 clove garlic minced
- ¼ tsp sea salt adjust to taste
- ¼ tsp black pepper adjust to taste
Notes
- Nutritional information is calculated using half of the dressing included in the recipe. Since dressing preferences vary, the recipe provides enough for those who enjoy a more generously dressed salad.
- For the best flavor and appearance, add the apples just before serving. If you're preparing the salad ahead of time, wait to add the apples or soak them in salt water beforehand to help prevent browning.
- This salad is at its best when assembled within an hour of serving. Fresh apples stay crisp, pecans remain crunchy, and the ingredients maintain their optimal texture and presentation. While it can be prepared earlier, the salad will be freshest and most visually appealing when made shortly before enjoying.
Nutrition
- Calories: 379 kcal
- Carbohydrates: 30g
- Protein: 6g
- Fat: 28g
- Saturated Fat: 5g
- Polyunsaturated Fat: 5g
- Monounsaturated Fat: 16g
- Cholesterol: 9mg
- Sodium: 92mg
- Potassium: 338mg
- Fiber: 5g
- Sugar: 21g
- Vitamin A: 844 IU
- Vitamin C: 9mg
- Calcium: 101mg
- Iron: 1mg