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
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
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.
