Apple Arugula Salad with Maple Pecans, Dried Figs, and Goat Cheese Recipe
There’s something genuinely special about the vibrant flavor combination in this Apple Arugula Salad with Maple Pecans, Dried Figs, and Goat Cheese Recipe. It’s a perfect blend of peppery arugula, crisp sweet apples, rich and creamy goat cheese, and the irresistible crunch of maple-glazed pecans. The dried figs add a subtle chewiness and a hint of natural sweetness, while the balsamic dressing ties everything together in a luscious, tangy finish. This salad isn’t just a side dish; it’s a celebration of textures and flavors in every bite, guaranteed to impress your taste buds and anyone you share it with.
Ingredients You’ll Need
This recipe uses simple but essential ingredients that each play a vital role in creating a symphony of flavors and textures. Together, they bring freshness, sweetness, crunch, and creaminess that make this dish so memorable.
- Baby arugula (5 oz): The peppery green base that adds a lively bite and bright color.
- Apples (3, thinly sliced): Choose Fuji, Gala, or Honeycrisp for a balance of crispness and sweetness.
- Dried figs (½ cup, chopped): Adds chewy texture with natural caramel-like sweetness.
- Red onion (¼ cup, thinly sliced): Offers a subtle sharpness that cuts through the sweetness.
- Goat cheese crumbles (½ cup): Creamy and tangy, adding luscious richness.
- Pecan halves (1 cup): To be roasted and glazed with maple syrup, providing crunch and depth.
- Pure maple syrup (2 tablespoons for pecans + 2 teaspoons for dressing): Sweetens and caramelizes pecans, plus a hint in the dressing.
- Sea salt (pinch for pecans + ¼–½ teaspoon for dressing): Enhances the natural flavors throughout the salad.
- Extra virgin olive oil (½ cup): The base for a smooth, rich balsamic dressing.
- Balsamic vinegar (3 tablespoons): Tangy and slightly sweet, perfectly balancing the salad.
- Dijon mustard (1½ teaspoons): Adds a subtle kick and helps emulsify the dressing.
- Fresh lemon juice (1 teaspoon): Brightens the dressing with acidity.
- Garlic clove (1, minced): Infuses the dressing with a gentle savory note.
- Freshly ground black pepper (½ teaspoon): Adds a touch of warmth and complexity.
How to Make Apple Arugula Salad with Maple Pecans, Dried Figs, and Goat Cheese Recipe
Step 1: Prepare the Maple Pecans
Start by preheating your oven to 350°F (175°C). Toss the pecan halves with 2 tablespoons of pure maple syrup and a pinch of sea salt to coat them evenly. Spread the pecans in a single layer on a parchment-lined baking sheet to ensure they roast evenly. Roast for 5 to 7 minutes until they turn golden and fill your kitchen with a mouthwatering aroma, but keep an eye on them so they don’t burn. Once done, remove the pecans and let them cool completely to achieve that perfect crisp texture and rich sweetness in every bite.
Step 2: Whip Up the Balsamic Dressing
In a small bowl, combine the balsamic vinegar, Dijon mustard, maple syrup, fresh lemon juice, and minced garlic. Slowly drizzle in the extra virgin olive oil while whisking continuously to create a smooth, emulsified dressing. Season with sea salt and freshly ground black pepper to your taste. This dressing is the secret to bringing harmony to the bold flavors and diverse textures in your salad — it’s tangy, slightly sweet, and deeply savory all at once.
Step 3: Assemble the Salad
In a large mixing bowl, add the baby arugula, thinly sliced apples, chopped dried figs, and red onion. Toss gently to combine. Then sprinkle the cooled maple pecans and goat cheese crumbles evenly over the top. Drizzle half of the balsamic dressing over the salad and toss gently again—enough to coat without bruising the delicate ingredients. Serve immediately with the remaining dressing on the side for those who want a little extra zing!
How to Serve Apple Arugula Salad with Maple Pecans, Dried Figs, and Goat Cheese Recipe
Garnishes
To elevate your salad even further, consider garnishing with a few whole pecans for extra crunch or a light sprinkle of freshly chopped herbs like parsley or chives for a pop of fresh green color. A subtle drizzle of honey or additional maple syrup can also enhance the natural sweetness to your preference without overpowering the harmony of flavors.
Side Dishes
This Apple Arugula Salad with Maple Pecans, Dried Figs, and Goat Cheese Recipe pairs wonderfully with simple roasted chicken, grilled salmon, or even a bowl of hearty soup. The salad’s fresh and complex flavors provide a beautiful contrast that complements robust and savory main dishes, keeping the overall meal vibrant and balanced.
Creative Ways to Present
For a stunning presentation, serve this salad in a large wooden bowl or a rustic ceramic platter, layering the ingredients to showcase the bright apples, vibrant figs, and snowy goat cheese crumbles on top. You can also portion the salad into individual salad plates or mason jars for a charming picnic or dinner party visual that’s as inviting as it is delicious.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad and dressing separately in airtight containers in the refrigerator. The salad is best kept without dressing to maintain the crispness of the arugula and apples. When ready to enjoy again, toss the salad with the dressing just before serving to preserve fresh textures.
Freezing
Because of the fresh ingredients and delicate textures, this Apple Arugula Salad with Maple Pecans, Dried Figs, and Goat Cheese Recipe is not suitable for freezing. The apples and arugula would wilt, and the pecans might lose their crunch. For the best experience, prepare fresh or enjoy leftovers within a day or two.
Reheating
This salad is designed to be served fresh and chilled, so reheating is not recommended. However, you can gently reheat the leftovers like roasted chicken or other side dishes served alongside it, then toss the salad fresh to maintain the perfect balance of flavors and textures.
FAQs
Can I substitute the dried figs with another fruit?
Absolutely! Dried apricots or cranberries make excellent substitutes, adding their own unique sweetness and chewiness that complement the salad beautifully.
Is there a vegan alternative for the goat cheese?
Yes, you can replace goat cheese with a plant-based cheese or simply omit it. Toasted chickpeas or vegan feta can also add a satisfying tang and texture.
How do I keep the apples from browning?
Toss the apple slices in a little lemon juice before assembling the salad to prevent browning and keep them looking fresh and inviting.
Can I use different nuts instead of pecans?
Walnuts or almonds are great alternatives that roast well and add wonderful crunch and flavor when coated with maple syrup.
What type of apples work best for this salad?
Fuji, Gala, and Honeycrisp apples are ideal since they are crisp and sweet, contributing a perfect balance to the peppery arugula and rich goat cheese.
Final Thoughts
If you’re searching for a salad that feels both fresh and indulgent, this Apple Arugula Salad with Maple Pecans, Dried Figs, and Goat Cheese Recipe is your new go-to. It’s easy to prepare, bursting with complementary flavors, and perfect for sharing with family and friends on any occasion. Give it a try—you might just find it hard to stop at one helping!
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Apple Arugula Salad with Maple Pecans, Dried Figs, and Goat Cheese Recipe
- Total Time: 22 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A fresh and flavorful Apple Arugula Salad combining peppery arugula, sweet and crisp apples, toasted maple-glazed pecans, chewy dried figs, tangy goat cheese, and a rich balsamic dressing. This salad offers a perfect balance of sweet, savory, and tangy flavors and is quick to prepare, making it a delightful appetizer or side dish for any meal.
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
- 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 2 tablespoons of pure maple syrup and a pinch of sea salt until they are evenly coated. Spread the pecans out in a single layer on a parchment-lined baking sheet. Roast them in the oven for 5 to 7 minutes until golden brown and fragrant, keeping an eye on them to prevent burning. Remove from the oven and allow them to cool completely before using.
- Prepare the Balsamic Dressing: In a small bowl, combine balsamic vinegar, pure maple syrup, Dijon mustard, fresh lemon juice, and minced garlic. Slowly drizzle in the ½ cup of extra virgin olive oil while whisking continuously to emulsify the dressing. Season the dressing with sea salt (¼ to ½ teaspoon) and freshly ground black pepper to taste, adjusting seasoning as needed.
- Assemble the Salad: In a large salad bowl, add the baby arugula, thinly sliced apples, chopped dried figs, and red onion slices. Sprinkle the cooled maple pecans and goat cheese crumbles over the top. Drizzle half of the balsamic dressing over the salad and gently toss everything together to combine. Serve immediately with the remaining dressing on the side for added flavor.
Notes
- Watch the pecans carefully while roasting as they can burn quickly once they start to brown.
- Use apples that are crisp and sweet for the best flavor contrast, such as Fuji, Gala, or Honeycrisp.
- The dressing can be made ahead and stored in the refrigerator for up to 3 days; whisk again before serving.
- For a vegan version, omit the goat cheese or substitute with a plant-based cheese alternative.
- This salad pairs well with grilled chicken or fish for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
