Apple Pecan Arugula Salad
A healthy, hearty fall salad with peppery arugula, crisp apples, and toasted pecans. Dressed in a simple, vibrant lemon vinaigrette, it makes the perfect light-yet-satisfying plant-based side.
Ingredients
- 1/2 cup raw pecans
- 7 ounces arugula ((organic when possible))
- 2 small apples ((1 tart, 1 sweet // peeled, quartered, cored and thinly sliced lengthwise))
- 1/4 red onion ((thinly sliced))
- 2 Tbsp dried cranberries ((optional))
- 1 large lemon, juiced ((1 lemon yields ~3 Tbsp or 45 ml))
- 1 Tbsp maple syrup
- 1 pinch each sea salt + black pepper
- 3 Tbsp olive oil
Instructions
- 1
Preheat oven to 350 degrees F (176 C) and arrange pecans on a bare baking sheet.
- 2
Bake pecans for 8-10 minutes or until fragrant and deep golden brown. Remove from oven and set aside.
- 3
While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.
- 4
Prepare dressing in a mixing bowl or mason jar by adding all ingredients and whisking or shaking vigorously to combine. Taste and adjust flavor as needed.
- 5
Add pecans to salad and top with dressing. Toss to combine and serve immediately. Serves two as an entrée and 4 as a side (as original recipe is written // adjust if altering default number of servings).
- 6
Store leftovers (dressing separate from salad) covered in the refrigerator for 2-3 days (though best when fresh). Dressing should keep at room temperature for 2-3 days when well sealed.
Nutrition Facts
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