If you’re searching for a fresh, vibrant salad that bursts with flavor and texture, the Apple Arugula Salad with Maple Pecans and Balsamic Dressing Recipe is an absolute must-try. This salad perfectly balances the peppery bite of arugula with the sweet crunch of crisp apples and the unique chewiness of dried figs. Tossed with tangy balsamic dressing and topped with irresistibly caramelized maple pecans, this dish is as delightful to the palate as it is beautiful to behold. Whether you’re serving it as a light lunch or a stunning side, this salad will quickly become one of your favorites.
Ingredients You’ll Need
This recipe shines with a handful of simple yet thoughtfully chosen ingredients, each bringing its own character to the table. From the peppery green base to the sweet and crunchy candied pecans, every element enhances both texture and flavor.
- Baby arugula (5 oz): The leafy foundation offering a spicy, fresh bite that contrasts beautifully with sweeter ingredients.
- Apples (3, Fuji, Gala, or Honeycrisp): Thinly sliced for crisp sweetness and a juicy crunch that brightens every bite.
- Dried figs (½ cup, chopped): Adds a chewy texture and deep honey-like sweetness for complexity.
- Red onion (¼ cup, thinly sliced): Provides a mild sharpness that balances the salad’s sweetness.
- Goat cheese crumbles (½ cup): Creamy and tangy, lending richness and a subtle earthiness.
- Pecan halves (1 cup): The star ingredient for crunch, especially when roasted with maple syrup.
- Pure maple syrup (2 tablespoons for pecans, 2 teaspoons for dressing): Adds natural sweetness and helps caramelize pecans perfectly.
- Sea salt (pinch for pecans, ¼–½ teaspoon for dressing): Enhances and balances flavors across the salad and candied nuts.
- Extra virgin olive oil (½ cup): Creates a rich, smooth base for the balsamic dressing.
- Balsamic vinegar (3 tablespoons): Brings tang and depth to the dressing, rounding out the sweet and savory notes.
- Dijon mustard (1½ teaspoons): Helps emulsify the dressing and adds a gentle pungency.
- Fresh lemon juice (1 teaspoon): Brightens and lifts the dressing with fresh acidity.
- Garlic clove (1, minced): Adds a subtle savory kick to the dressing’s complexity.
- Freshly ground black pepper (½ teaspoon): Provides a mild heat and aromatic depth.
How to Make Apple Arugula Salad with Maple Pecans and Balsamic Dressing Recipe
Step 1: Prepare the Maple Pecans
Start by preheating your oven to 350°F (175°C). In a bowl, toss the pecan halves with pure maple syrup and a pinch of sea salt until every nut is glossy and well-coated. Spread them out in a single layer on a parchment-lined baking sheet, making sure they’re not crowded. Roast for 5 to 7 minutes until golden and fragrant, but watch carefully to avoid burning. Once done, remove the pecans from the oven and allow them to cool completely. These maple pecans will add a delightful sweetness and crunch to your salad.
Step 2: Prepare the Balsamic Dressing
While the pecans cool, whisk together balsamic vinegar, Dijon mustard, minced garlic, and fresh lemon juice. Slowly drizzle in the olive oil while whisking continuously to create a smooth, emulsified dressing. Season with sea salt and freshly ground black pepper to taste. This dressing perfectly marries tartness with subtle sweetness, complementing the salad’s layers of flavor.
Step 3: Assemble the Apple Arugula Salad with Maple Pecans and Balsamic Dressing Recipe
Start by arranging the baby arugula as the base in a large serving bowl. Layer in the thinly sliced apples, chopped dried figs, and thinly sliced red onion. Sprinkle goat cheese crumbles evenly over the top. Add the cooled maple pecans last to keep their crunch intact. Drizzle half of the balsamic dressing over the salad, then gently toss everything together to blend the flavors. Serve immediately, offering the remaining dressing on the side for anyone who wants a little extra zing.
How to Serve Apple Arugula Salad with Maple Pecans and Balsamic Dressing Recipe
Garnishes
Fresh herbs such as chopped parsley or thyme make excellent garnishes, adding a burst of color and freshness. You can also sprinkle some additional goat cheese or a handful of extra maple pecans on top right before serving to make it feel festive and extra special.
Side Dishes
This salad pairs wonderfully with grilled chicken or seared salmon for a light yet satisfying meal. Alternatively, serve alongside crusty bread or a warm, cheesy quiche for a delightful brunch experience.
Creative Ways to Present
Try layering the salad in individual glass jars for a stunning, portable presentation that works great for picnics or packed lunches. You can also serve it atop a large wooden board as part of a shared spread with cheese and charcuterie to impress your guests visually and gastronomically.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from the Apple Arugula Salad with Maple Pecans and Balsamic Dressing Recipe, store them in an airtight container in the refrigerator. To prevent the salad from becoming soggy, keep the dressing separate and toss everything together just before serving again.
Freezing
This salad is best enjoyed fresh due to the delicate nature of the arugula and the crunchy pecans, so freezing is not recommended. Freezing would compromise the texture and freshness of the ingredients.
Reheating
Since this is a fresh salad, it doesn’t require reheating. However, if you have leftover roasted pecans, you can briefly warm them in the oven to restore their crispness before adding to a freshly assembled salad.
FAQs
Can I use other nuts instead of pecans?
Absolutely! Walnuts or almonds can be a tasty substitute. Just toss them in maple syrup and roast similarly for that sweet, crunchy element.
What type of apples work best for this salad?
Crisp, sweet apples like Fuji, Gala, or Honeycrisp are ideal because they hold their shape and add natural sweetness that balances the peppery arugula.
How long can I store the maple pecans?
Stored in an airtight container, the roasted maple pecans will keep their crunchiness for up to a week at room temperature.
Is it possible to make the dressing without mustard?
The Dijon mustard helps emulsify the dressing and adds a subtle kick, but if you don’t have it on hand, you can omit it—just whisk a bit longer to combine the oil and vinegar.
Can I add protein to make this a complete meal?
Definitely! Grilled chicken, shrimp, or even roasted chickpeas make fantastic protein additions that pair beautifully with the salad’s flavors.
Final Thoughts
There’s something truly special about the Apple Arugula Salad with Maple Pecans and Balsamic Dressing Recipe that feels both fresh and comforting at the same time. It makes for an effortless yet impressive addition to any meal or a satisfying lunch on its own. I can’t wait for you to try it and enjoy all the lively flavors and textures that make this salad a standout favorite!
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Apple Arugula Salad with Maple Pecans and Balsamic Dressing Recipe
- Prep Time: 12 minutes
- Cook Time: 7 minutes
- Total Time: 19 minutes
- Yield: 6 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A fresh and flavorful Apple Arugula Salad featuring peppery arugula, crisp sliced apples, sweet dried figs, tangy goat cheese, and crunchy maple-roasted pecans, all brought together with a zesty homemade balsamic maple dressing. Perfect as a light lunch or elegant side dish.
Ingredients
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
Maple Pecans
- 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 the oven to 350°F (175°C). In a bowl, toss the pecan halves with the 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 in the oven for 5–7 minutes until they turn golden brown and become fragrant, being careful to watch closely to prevent burning. Remove from the oven and let them cool completely.
- Prepare the Balsamic Dressing: In a bowl, combine 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, combine the baby arugula, thinly sliced apples, chopped dried figs, and thinly sliced red onion. Add the cooled maple pecans and goat cheese crumbles. Drizzle half of the balsamic dressing over the salad and toss gently to combine all ingredients evenly. Serve immediately with the remaining dressing on the side.
Notes
- Use firm and crisp apples like Fuji, Gala, or Honeycrisp for the best texture and flavor.
- Watch the pecans closely while roasting as they can burn quickly.
- The dressing can be made ahead and stored in the refrigerator for up to a week; whisk again before serving.
- For a vegan version, substitute goat cheese with a plant-based alternative or omit it.
- Adding fresh herbs like parsley or mint can enhance the salad’s flavor profile.
