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
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
- 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
