Apple Arugula Salad With Maple Pecans Recipe

Delight in an Apple Arugula Salad With Maple Pecans that's simple yet flavorful. Perfect your salad skills with this recipe today!

Ingredients

• 3 apples sliced very thin
• 5 oz arugula
• 1/4 cup red onion sliced thin
• 1/2 cup figs chopped
• 1/2 cup goat cheese crumbles
• 1 cup pecan halves
• 2 Tbsp maple syrup
• pinch of sea salt
• 1/2 cup olive oil
• 2 tsp maple syrup
• 1 tsp lemon juice
• 1 1/2 tsp Dijon mustard
• 1/2 tsp pepper
• 1 garlic clove minced
• 3 Tbsp balsamic vinegar
• 1/4-1/2 tsp sea salt Or to taste

Instructions

Step 1: Prepare the Maple Pecans

Preheat the oven and get the pecans ready by tossing the whole halves with two tablespoons of maple syrup and a light pinch of sea salt so each nut is thinly, evenly glazed. Spread the pecans out on a parchment-lined baking sheet so they have room to toast and darken slightly; the syrup will caramelize and the nuts will become glossy and clustered in small groups. Bake briefly just until the sugars are bubbling and the nuts deepen in color, then remove and let them cool completely so the glaze firms and the texture turns crisp and crackly.

Step 2: Make the Dressing

In a small bowl or glass jug, whisk together the olive oil, maple syrup, lemon juice, Dijon mustard, cracked pepper, minced garlic, and balsamic vinegar until the mixture becomes a smooth, slightly viscous emulsion with visible ribbons of oil and flecks of mustard and pepper. Taste and season with sea salt to balance the sweet-tangy profile; the dressing should be glossy and cling lightly to a spoon, with tiny suspended droplets and minced garlic bits visible when held to the light. Keep the whisk resting on the rim of the bowl or inside the jug so the scene reads as an active prep.

Step 3: Assemble the Salad

In a large shallow salad bowl, lay down a lush bed of peppery arugula, then artfully arrange the very thin apple slices so their ruby skins and pale flesh fan across the greens. Scatter thin red onion rings and chopped figs between the leaves, and sprinkle creamy goat cheese crumbles for pops of soft white contrast. Add the cooled maple-glazed pecans on top, their amber sheen and crackly texture visible. Drizzle about half of the prepared dressing over the salad and toss gently so some leaves and apple edges pick up a light glaze while other pieces remain pristine—this creates that inviting mix of glistening and matte textures, ready to serve.

Notes

• Serve immediately after tossing with dressing to maintain freshness.
• To prevent sogginess, store the dressing separately if saving leftovers.
• Ensure pecans are completely cooled before mixing to avoid wilting the greens.