Apple Arugula Salad With Maple Pecans Recipe

If you’re after the perfect balance of flavors and textures in a salad, Apple Arugula Salad With Maple Pecans is your go-to recipe. Every forkful boasts crisp, juicy apples, peppery arugula, tangy goat cheese, sweet figs, and those irresistible maple-glazed pecans, all drizzled in a luscious homemade balsamic vinaigrette. This colorful salad celebrates everything wonderful about fall produce, but it’s so delicious and quick to prepare, you’ll crave it year-round. Whether you serve it for a festive gathering or as a bright, wholesome weekday lunch, you’ll find this is one dish everyone remembers.

Ingredients You’ll Need

The beauty of this salad is in its simplicity—each ingredient shines, bringing a different color, flavor, or texture to the party. This means the freshness and quality of your produce and nuts matter, and every choice you make, from apples to arugula, matters. Here’s exactly what you’ll need, plus a tip for each one:

• Apples (3, sliced very thin): Choose a crisp, tart variety like Honeycrisp or Granny Smith to keep every bite refreshing and lively.
• Arugula (5 oz): This peppery green forms the salad’s base, offering a zesty, slightly bitter bite to balance the sweet ingredients.
• Red onion (1/4 cup, sliced thin): Adds sharpness and crunch; soaking the onion briefly in cold water will mellow its flavor if you prefer it less pungent.
• Figs (1/2 cup, chopped): Fresh or dried, figs infuse each mouthful with chewy sweetness and gorgeous, jammy flavor.
• Goat cheese crumbles (1/2 cup): The creamy tang of goat cheese gives the salad richness and a soft, savory touch.
• Pecan halves (1 cup): The foundation of those show-stopping maple pecans, bringing crunch and nutty warmth.
• Maple syrup (2 tbsp for pecans, plus 2 tsp for dressing): Use pure maple syrup—the flavor depth is unmatched and essential for the pecans and vinaigrette.
• Sea salt (pinch for the pecans, 1/4–1/2 tsp for the dressing): A little salt is key to drawing out both sweet and savory notes in the salad.
• Olive oil (1/2 cup): Pick a good-quality extra-virgin olive oil, as it shapes the entire dressing’s body and flavor.
• Lemon juice (1 tsp): A splash of bright acidity to lift and balance the dressing.
• Dijon mustard (1 1/2 tsp): Adds subtle heat and helps emulsify the dressing for a glorious, silky finish.
• Freshly ground black pepper (1/2 tsp): For that essential, gentle spice.
• Garlic clove (1, minced): Grating or mincing ensures the flavor is punchy but not overwhelming in the dressing.
• Balsamic vinegar (3 tbsp): For that signature sweet-tart pop that ties everything together.

How to Make Apple Arugula Salad With Maple Pecans

Step 1: Toast the Maple Pecans

Start by preheating your oven to 350°F. In a small bowl, toss the pecan halves with maple syrup and a generous pinch of sea salt until each nut is beautifully coated. Spread them out on a parchment-lined baking sheet and bake for 5 to 7 minutes. Watch them closely—they should be deeply golden and fragrant, but not burned. This quick toasting step makes the Maple Pecans extra crunchy and sweet, totally transforming the Apple Arugula Salad With Maple Pecans into something memorable.

Step 2: Whisk the Balsamic Dressing

While the pecans cool, get your dressing ready. In a jar or small bowl, vigorously whisk together olive oil, maple syrup, lemon juice, Dijon mustard, pepper, minced garlic, balsamic vinegar, and sea salt. Give it a taste and tweak the seasoning if you need to—a little more sweetness or acidity can make all the difference for your own personal touch.

Step 3: Build the Salad Base

Grab your largest salad bowl and tip in the fresh arugula. Arrange those thinly sliced apples, chopped figs, and slivers of red onion on top. This is when your kitchen starts to smell like a farmers’ market in autumn! Even before you dress it, the Apple Arugula Salad With Maple Pecans looks like art.

Step 4: Assemble and Toss

Add the cooled maple pecans and generous crumbles of creamy goat cheese to the bowl. Just before you’re ready to serve, drizzle about half the dressing over everything and gently toss until well combined. If you love lots of dressing, feel free to add more! Every bite should get a little love.

How to Serve Apple Arugula Salad With Maple Pecans

Garnishes

Finish the Apple Arugula Salad With Maple Pecans with a few extra maple pecans, perhaps a final shower of goat cheese, and a pinch of flaky sea salt. A little fresh cracked pepper right at the end makes it picture-perfect. If you want it extra fancy, a few whole fig slices or an extra swirl of balsamic reduction will wow your guests.

Side Dishes

This salad shines alongside roasted chicken, grilled salmon, or a hearty grain bowl. It’s also a fantastic partner to holiday roasts or even a cheese board. If you want to turn Apple Arugula Salad With Maple Pecans into a meal, just add some grilled chicken, sliced steak, or crispy chickpeas on top.

Creative Ways to Present

Try building the salad on a big platter for a stunning centerpiece—let guests help themselves. Or assemble individual salad plates for a dinner party with a strategically arranged apple fan and a sprinkle of crumbled pecans on each. For lunchboxes or meal prep, layer the salad in mason jars (dressing on the bottom, arugula on top) and shake just before eating for fresh, gorgeous results every time.

Make Ahead and Storage

Storing Leftovers

Leftover Apple Arugula Salad With Maple Pecans will keep for a day in the fridge if you store the dressing on the side. The arugula and apples are at their crunchiest and freshest right after tossing, so store any undressed salad and dressing in separate airtight containers.

Freezing

This salad (and especially the apples and arugula) is best enjoyed fresh and doesn’t freeze well. However, you can make and freeze the maple pecans in advance—store them in an airtight bag for up to a month to keep them fresh and crunchy.

Reheating

There’s no need to reheat this salad—Apple Arugula Salad With Maple Pecans is meant to be enjoyed cold or at room temperature. If your pecans have softened in the fridge, you can briefly toast them in a skillet for a few minutes to restore their crunch before tossing them back in the salad.

FAQs

Can I use a different kind of cheese if I don’t like goat cheese?

Absolutely! Feta works beautifully for a little extra saltiness, or try blue cheese for a stronger punch. Shaved parmesan is also a lovely, milder substitute.

What’s the best apple variety for Apple Arugula Salad With Maple Pecans?

Go for crisp, tart varieties like Honeycrisp, Granny Smith, or Pink Lady. They stay firm, resist browning, and offer a lively pop next to the sweet and savory elements.

Can I make the salad in advance for a party?

You can prep all the ingredients a few hours ahead (except for slicing the apples), storing them separately. Wait until just before serving to slice the apples and toss everything with the dressing for the best texture and appearance.

How do I keep the apples from browning?

If you need to slice apples ahead of time, soak them in a bowl of water with a little lemon juice or salt. Drain and pat dry just before assembling to keep them fresh and crisp in the salad.

Are there any nut-free alternatives that still add crunch?

Try maple-roasted pumpkin seeds or sunflower seeds for a similar crunch and flavor. Toasted pepitas are especially delicious and keep the Apple Arugula Salad With Maple Pecans allergy-friendly.

Final Thoughts

There’s something special about a dish that feels both refreshingly light and gloriously indulgent, and Apple Arugula Salad With Maple Pecans hits that sweet spot perfectly. I hope you fall for the bold, fresh flavors and keep this recipe on constant rotation. Give it a try, put your own spin on it, and don’t be surprised when everyone asks for the recipe!

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