If you’re looking for a salad that truly wows with every bite, the Apple Arugula Salad with Maple Pecans and Goat Cheese Recipe is your new go-to. This vibrant mix of peppery arugula, crisp apples, and sweet, crunchy maple-roasted pecans comes together with creamy goat cheese and a tangy balsamic dressing for a perfect harmony of flavors and textures. It’s fresh, bright, and just a little bit decadent, making it a fantastic centerpiece for any meal or a refreshing side that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering a handful of simple yet thoughtfully chosen ingredients is the first step to creating this delightful salad. Each component brings its own unique character—peppery greens, sweet and tart fruit, crunchy nuts, and creamy cheese all drizzled with a beautifully balanced dressing.
- 5 oz baby arugula: The peppery base that adds freshness and peppery bite.
- 3 apples (Fuji, Gala, or Honeycrisp), thinly sliced: Crisp and sweet, these add a refreshing crunch and vibrant color.
- ½ cup dried figs, chopped: Sweet complexity with a chewy texture that complements the salad.
- ¼ cup red onion, thinly sliced: Adds a sharp, tangy note to balance sweetness.
- ½ cup goat cheese crumbles: Creamy, tangy richness to elevate the salad’s flavor profile.
- 1 cup pecan halves: For toasting and coating in maple syrup to deliver irresistible crunch and sweetness.
- 2 tablespoons pure maple syrup: Sweetens the pecans while roasting to glaze them perfectly.
- Pinch of sea salt: Enhances all the flavors harmoniously.
- ½ cup extra virgin olive oil: The base of the dressing, adding smoothness and depth.
- 3 tablespoons balsamic vinegar: Gives a tangy and slightly sweet contrast in the dressing.
- 2 teaspoons pure maple syrup: Adds a gentle touch of sweetness to the dressing.
- 1½ teaspoons Dijon mustard: Gives the dressing a subtle sharpness and helps emulsify.
- 1 teaspoon fresh lemon juice: Provides brightness and balances the richness.
- 1 garlic clove, minced: Adds a subtle savory edge without overpowering.
- ¼–½ teaspoon sea salt, to taste: To season the dressing perfectly.
- ½ teaspoon freshly ground black pepper: Adds a mild kick at the end.
How to Make Apple Arugula Salad with Maple Pecans and Goat Cheese Recipe
Step 1: Prepare the Maple Pecans
Begin by preheating your oven to 350°F (175°C). Toss the pecan halves in a bowl with 2 tablespoons of pure maple syrup and a pinch of sea salt, making sure every nut is evenly coated—this will create that sweet, sticky glaze we all love. Spread them out on a parchment-lined baking sheet in a single layer, then roast for just 5 to 7 minutes. Keep a close eye to avoid burning; once golden and fragrant, remove the pecans and let them cool completely so they crisp up beautifully.
Step 2: Whip Up the Balsamic Dressing
While the pecans cool, prepare the dressing by combining balsamic vinegar, maple syrup, Dijon mustard, lemon juice, and minced garlic in a bowl. Slowly drizzle in the extra virgin olive oil while whisking constantly to ensure the dressing emulsifies and becomes silky smooth. Add sea salt and freshly ground black pepper to taste—this dressing brings an irresistible balance of tangy, sweet, and savory that ties the salad together.
Step 3: Assemble the Salad
In a large salad bowl, place the baby arugula as your fresh, peppery base. Layer on the thinly sliced apples, chopped dried figs, and delicate red onion slices. Toss gently to mix the flavors. Sprinkle on the goat cheese crumbles for creamy bursts in every bite, then add your beautifully roasted maple pecans for that unforgettable crunch. Drizzle about half the balsamic dressing over the top and toss gently one more time, just enough to coat everything without bruising the delicate arugula.
How to Serve Apple Arugula Salad with Maple Pecans and Goat Cheese Recipe
Garnishes
Feel free to add a sprinkle of freshly chopped herbs like parsley or thyme for a pop of color and freshness. Extra crumbles of goat cheese or a few whole toasted pecans on top make for pretty, inviting garnishes right before serving.
Side Dishes
This salad is versatile enough to shine alongside grilled chicken, pork tenderloin, or roasted salmon. It also works brilliantly as a light lunch when paired with a warm baguette or crusty bread for dipping into any leftover dressing.
Creative Ways to Present
For a crowd-pleaser, serve the salad layered in a large glass trifle bowl or arranged artfully on a wooden board. You can also stuff the salad into endive leaves or small lettuce cups for elegant individual servings that are perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator. Keep the maple pecans separate if possible to retain their crunch. The salad is best eaten within 1 to 2 days for the freshest texture and flavor.
Freezing
Because this salad relies on fresh ingredients and crunchy pecans, it is not recommended to freeze it. Freezing will compromise the texture of the apples, greens, and cheese, which are best enjoyed fresh.
Reheating
This salad is intended to be served cold or at room temperature, so reheating is not necessary or advised. Instead, simply toss the salad again with any reserved dressing before serving if it looks a little dry.
FAQs
Can I use a different type of lettuce instead of arugula?
Absolutely! While arugula’s peppery flavor creates a beautiful contrast with the sweet and creamy ingredients, you can substitute baby spinach or mixed greens if preferred. Just keep in mind the flavor profile will shift slightly.
What kind of apples work best in this recipe?
Fuji, Gala, or Honeycrisp apples are ideal because they are sweet and crisp with a nice snap that holds up well in the salad. Avoid overly soft or mealy varieties to maintain that refreshing crunch.
Can I make the maple pecans without honey or maple syrup?
You could roast pecans plain or toss them with a little brown sugar or cinnamon for a different flavor, but the pure maple syrup gives a uniquely delicious sweetness that complements the salad perfectly.
Is goat cheese necessary or can I use a substitute?
Goat cheese adds creaminess and a pleasant tang, but if you’re not a fan, try feta or ricotta salata as excellent alternatives. For a vegan option, nutritional yeast or a plant-based cheese could work as well.
How do I keep the apples from browning after slicing?
To prevent browning, you can toss the sliced apples immediately in fresh lemon juice before assembling the salad. This adds a little zest while keeping your slices looking fresh and vibrant.
Final Thoughts
This Apple Arugula Salad with Maple Pecans and Goat Cheese Recipe is such a joy to make and enjoy, with its lively combination of flavors and textures that keep every bite exciting. Whether you’re looking to impress guests or simply treat yourself to a fresh, wholesome meal, this salad hits all the right notes. Give it a try—you’ll soon find it becoming a beloved favorite in your recipe collection.
Print
Apple Arugula Salad with Maple Pecans and Goat Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 6 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Apple Arugula Salad is a vibrant and flavorful combination of peppery arugula, sweet and crisp apples, chewy dried figs, tangy goat cheese, and crunchy maple-roasted pecans. Tossed in a rich balsamic dressing with a hint of honeyed sweetness, it’s a perfect light and refreshing salad that can be enjoyed as a starter or a side dish. The balance of textures and flavors makes it a delightful treat, especially during the fall season.
Ingredients
Salad Ingredients
- 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 Pecan Coating
- 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, coat the pecan halves evenly with 2 tablespoons of pure maple syrup and a pinch of sea salt, ensuring they are fully covered. Spread the pecans in a single layer on a baking sheet lined with parchment paper. Roast in the oven for 5 to 7 minutes until they turn golden brown and become fragrant, but watch closely to avoid burning. Remove from the oven and allow them to cool completely.
- Prepare the Balsamic Dressing: In a mixing bowl, combine the balsamic vinegar, pure maple syrup, Dijon mustard, fresh lemon juice, and minced garlic. While whisking continuously, slowly drizzle in the extra virgin olive oil to emulsify the dressing. Season with sea salt and freshly ground black pepper to taste, adjusting the flavors as desired.
- Assemble the Salad: In a large salad bowl, combine the baby arugula, thinly sliced apples, chopped dried figs, and red onion. Add the cooled maple roasted pecans and goat cheese crumbles. Drizzle half of the prepared balsamic dressing over the salad. Gently toss everything together to evenly coat all ingredients with the dressing. Serve immediately, offering the remaining dressing on the side for those who want extra flavor.
Notes
- Watch the pecans closely while roasting, as they can burn quickly.
- Use firm apples like Fuji, Gala, or Honeycrisp for the best texture and sweetness.
- This salad is best served fresh to preserve the crispness of arugula and apples.
- Leftover dressing can be stored in the refrigerator for up to 3 days.
- For a vegan option, substitute goat cheese with a plant-based cheese or omit it entirely.
