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
Scale
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.
