Apple Arugula Salad with Maple Pecans

This Apple Arugula Salad is the ultimate fall dish, combining crisp apples, earthy arugula, and sweet figs with creamy goat cheese and crunchy maple pecans. A tangy balsamic dressing ties it all together, creating a symphony of flavors and textures that will delight your taste buds.

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Why You’ll Love This Recipe

• Quick and Easy: Ready in under 20 minutes!
• Versatile: Perfect as a side or a main dish when paired with added protein.
• Naturally Gluten-Free and Vegetarian: A great option for diverse dietary needs.
• Full of Fall Flavors: Apples, pecans, and figs create a seasonal masterpiece.

Preparation Phase & Tools

Essential Tools

• Large Salad Bowl: To toss and serve the salad.
• Baking Sheet: For roasting maple pecans.
• Parchment Paper: To prevent sticking and simplify cleanup.
• Small Mixing Bowl or Jar: To mix the dressing.
• Whisk or Fork: For emulsifying the dressing.
• Knife and Cutting Board: For slicing apples, onion, and figs.

Preparation Tips

• Use a sharp knife to achieve thin, uniform slices of apples and onions.
• Prep the pecans and dressing ahead of time to save time on busy days.
• Add apples just before serving to prevent browning (or use the saltwater method as described below).

Ingredients

For the Salad

• 3 apples, thinly sliced (Honeycrisp or Fuji recommended)
• 5 oz fresh arugula
• ¼ cup red onion, thinly sliced
• ½ cup figs, chopped
• ½ cup goat cheese crumbles

For the Maple Pecans

• 1 cup pecan halves
• 2 tablespoons maple syrup
• Pinch of sea salt

For the Dressing

• ½ cup olive oil
• 2 teaspoons maple syrup
• 1 teaspoon lemon juice
• 1½ teaspoons Dijon mustard
• ½ teaspoon black pepper
• 1 garlic clove, minced
• 3 tablespoons balsamic vinegar
• ¼–½ teaspoon sea salt, to taste

Step-by-Step Directions

1. Prepare the Maple Pecans

• Preheat your oven to 350°F (175°C).
• In a bowl, toss pecan halves with maple syrup and a pinch of sea salt until evenly coated.
• Spread the pecans on a parchment-lined baking sheet in a single layer.
• Bake for 5–7 minutes, or until they are lightly toasted and aromatic.
• Let the pecans cool completely before adding them to the salad.

2. Make the Dressing

• In a small mixing bowl or jar, combine olive oil, maple syrup, lemon juice, Dijon mustard, black pepper, minced garlic, balsamic vinegar, and sea salt.
• Whisk or shake the mixture until fully emulsified.
• Taste and adjust seasoning as needed.

3. Assemble the Salad

• In a large salad bowl, spread the arugula as the base.
• Arrange sliced apples, chopped figs, red onion, goat cheese crumbles, and cooled maple pecans on top of the greens.

4. Dress and Serve

• Just before serving, drizzle about half of the dressing over the salad. Gently toss to coat the ingredients evenly.
• Serve with the remaining dressing on the side for those who prefer extra.

Notes

• Prevent Browning: If prepping apples ahead of time, soak them in a saltwater solution (1 teaspoon salt per cup of water) for 5 minutes, then rinse and dry.
• Dressing Yield: This recipe makes enough dressing for the salad, with a little extra for those who love a bold flavor.
• Make Ahead: For freshness, assemble the salad no more than an hour before serving. If preparing in advance, keep components separate.

Serving Suggestions

This Apple Arugula Salad with Maple Pecans pairs beautifully with a variety of dishes. Here are some ideas to round out your meal:

1. Roasted Chicken: The juicy, savory flavors of roasted chicken complement the crisp, tangy salad perfectly.
2. Grilled Salmon: A flaky, tender salmon adds a healthy dose of protein and richness.
3. Creamy Butternut Squash Soup: A warm, comforting soup makes this salad the perfect starter or side dish.
4. Herb-Crusted Pork Tenderloin: A savory, flavorful pork dish balances the sweetness of the apples and figs.
5. Wild Rice Pilaf: Add some hearty texture with a nutty, grain-based side.
6. Garlic Mashed Potatoes: Creamy and indulgent, these potatoes provide a satisfying contrast to the light salad.
7. Parmesan-Roasted Asparagus: A simple, elegant side to enhance the meal’s flavors.
8. Sourdough Bread: Freshly baked bread rounds out the dish, ideal for dipping in extra dressing.

Common Mistakes to Avoid

1. Overdressing the Salad:
   • Adding too much dressing can weigh down the greens and make the salad soggy. Start with a small amount and add more if needed.
2. Not Cooling the Maple Pecans Properly:
   • Warm pecans can wilt the arugula and ruin the salad’s texture. Allow them to cool completely before use.
3. Skipping Fresh Ingredients:
   • Using old or wilted greens, mushy apples, or pre-crumbled goat cheese can significantly impact the freshness and flavor.
4. Prepping Apples Too Early:
   • Sliced apples oxidize quickly and turn brown. Slice them just before serving, or use the saltwater method for make-ahead preparation.
5. Overmixing:
   • Toss the salad gently to maintain the structure and appearance of the ingredients. Overmixing can crush delicate elements like goat cheese and figs.

How to Perfect This Recipe

• Experiment with Variations:
  Swap figs for dried cranberries or pomegranate seeds for a festive twist. Add roasted chicken or chickpeas for more protein.
• Balance Flavors:
  Adjust the dressing’s sweetness or tanginess by tweaking the maple syrup and balsamic vinegar quantities.
• Use High-Quality Ingredients:
  The freshness of the arugula, sweetness of the apples, and creaminess of the goat cheese make all the difference.

Recipe Tips

1. Make It Vegan:
   • Replace goat cheese with crumbled vegan feta or omit it entirely.
   • Ensure the maple syrup is pure and free from additives.
2. Try Alternate Greens:
   • Swap arugula for baby spinach, mixed greens, or kale for a different texture and flavor.
3. Boost the Protein:
   • Add grilled chicken, tofu, chickpeas, or quinoa to make this salad a complete meal.
4. Seasonal Swaps:
   • Replace figs with dried cranberries, cherries, or fresh pomegranate seeds for a seasonal twist.
5. Make Double the Pecans:
   • These maple pecans are delicious on their own and make a great snack or topping for other dishes.
6. Adjust the Dressing:
   • For a lighter dressing, reduce the olive oil slightly and add more lemon juice for acidity.

Storage and Reheating Instructions

• Storage:
  • Keep the salad components separate for optimal freshness. Store the arugula, toppings, and dressing in individual containers in the refrigerator for up to 2 days.
  • Maple pecans can be stored in an airtight container at room temperature for up to a week.
• Assembly:
  • Combine the ingredients just before serving to maintain texture and prevent sogginess.
• Reheating Maple Pecans:
  • If they lose their crunch, toast them briefly in a dry skillet over low heat for 1-2 minutes.

FAQs

1. Can I make this salad ahead of time?

Yes, but for the best texture and flavor, keep the components separate and assemble just before serving.

2. What apples work best for this recipe?

Sweet and crisp apples like Honeycrisp or Fuji are ideal. For a tarter flavor, try Granny Smith.

3. How do I prevent the apples from browning?

Soak sliced apples in a saltwater solution (1 teaspoon salt per cup of water) for 5 minutes. Rinse and dry before adding to the salad.

4. Can I use a store-bought dressing?

Absolutely! Look for a high-quality balsamic vinaigrette or a maple Dijon dressing for a similar flavor profile.

5. How do I make the salad nut-free?

Replace pecans with roasted pumpkin seeds or sunflower seeds for a crunch without the nuts.

6. What can I use instead of goat cheese?

Try feta, blue cheese, or a plant-based cheese alternative for different textures and flavors.

7. Can I freeze the dressing?

While fresh is best, the dressing can be frozen in an airtight container for up to 1 month. Thaw and whisk before using.

Conclusion

The Apple Arugula Salad with Maple Pecans is a stunning, versatile dish that’s perfect for any occasion. Whether served as a light main course or a side at a festive gathering, this salad delivers bold flavors and satisfying textures. With its crisp apples, creamy goat cheese, sweet figs, and crunchy pecans, all tied together with a tangy balsamic dressing, it’s bound to be a favorite.

Try it today, and don’t forget to experiment with the variations and serving suggestions to make it your own. Share your creations with friends and family and let the fall flavors shine!

Let me know if you’d like me to refine or expand further!

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Apple Arugula Salad with Maple Pecans

This Apple Arugula Salad is a perfect fall dish, featuring thinly sliced apples, crunchy maple pecans, creamy goat cheese crumbles, figs, and a tangy balsamic dressing. It’s an easy, flavorful salad that can complement any meal or serve as a light, satisfying main dish when paired with added protein.

Prep Time15 minutes mins

Cook Time5 minutes mins

Total Time20 minutes mins

Servings: 6

Calories: 379kcal

Ingredients

Salad:

• 3 apples thinly sliced
• 5 oz arugula
• ¼ cup red onion thinly sliced
• ½ cup figs chopped
• ½ cup goat cheese crumbles

Maple Pecans:

• 1 cup pecan halves
• 2 tablespoons maple syrup
• Pinch of sea salt

Dressing:

• ½ cup olive oil
• 2 teaspoons maple syrup
• 1 teaspoon lemon juice
• 1½ teaspoons Dijon mustard
• ½ teaspoon black pepper
• 1 garlic clove minced
• 3 tablespoons balsamic vinegar
• ¼-½ teaspoon sea salt to taste

Instructions

Prepare the Maple Pecans

• Preheat the oven to 350°F (175°C).
• Toss the pecan halves with the maple syrup and a pinch of sea salt.
• Spread the pecans in a single layer on a parchment-lined baking sheet.
• Bake for 5-7 minutes, or until the pecans are toasted and slightly darkened.
• Remove from the oven and let them cool completely.

Make the Dressing

• In a small bowl or jar, whisk together the olive oil, maple syrup, lemon juice, Dijon mustard, black pepper, minced garlic, balsamic vinegar, and sea salt.
• Taste and adjust the seasoning as needed.

Assemble the Salad

• In a large salad bowl, add the arugula.
• Arrange the sliced apples, chopped figs, red onion, goat cheese crumbles, and cooled maple pecans on top of the greens.

Dress and Serve

• Just before serving, drizzle about half of the dressing over the salad and gently toss to coat.
• Serve with the remaining dressing on the side for those who prefer extra. Enjoy!

Notes

Dressing: The nutrition is based on using half of the dressing, but the recipe makes enough for those who prefer more.
Apples: For best results, add the apples just before serving to keep them fresh and prevent browning. If making ahead, soak the apples in a saltwater solution (1 teaspoon salt in 1 cup of water) for 5 minutes, then rinse and dry.
Make Ahead: For optimal freshness, assemble the salad within an hour of serving. If making in advance, keep the components separate and combine just before serving.