Description
Apple Arugula Salad
Celebrate the flavors of fall with this Apple Arugula Salad!
Crunchy roasted maple pecans, crisp apple slices, creamy goat cheese, and dried figs come together over peppery arugula, all drizzled with a tangy balsamic dressing. Perfect for gatherings or a quick weekday meal. It only takes 20 minutes to prepare, making it an easy way to enjoy a fresh, vibrant dish. Whether served as a side or topped with protein for a complete meal, this salad is sure to impress!
3 apples, sliced thin
5 oz arugula
1/4 cup red onion, thinly sliced
1/2 cup figs, chopped
1/2 cup goat cheese crumbles For Maple Pecans:
1 cup pecan halves
2 tbsp maple syrup
Pinch of sea salt For Dressing:
1/2 cup olive oil
3 tbsp balsamic vinegar
2 tsp maple syrup
1 tsp lemon juice
1 1/2 tsp Dijon mustard
1 clove garlic, minced
Salt & pepper to taste
Directions:
1. Preheat oven to 350°F. Coat pecans in maple syrup, salt, and roast for 5-7 minutes.
2. Mix dressing ingredients and set aside.
3. In a large bowl, arrange arugula, apples, figs, onion, and pecans.
4. Drizzle dressing and serve!
Prep Time: 20 mins
Kcal: 379
Step-by-Step Guide
Follow these detailed instructions for the perfect salad. First, preheat your oven to 350°F (175°C). On a parchment-lined baking sheet, toss 1 cup of pecan halves with 2 tablespoons of maple syrup and a pinch of sea salt until evenly coated. Spread in a single layer and roast for 5-7 minutes, watching closely to prevent burning. Let cool completely; they will crisp up as they cool.
While the pecans roast, prepare the dressing. In a small bowl or jar, vigorously whisk together 1/2 cup olive oil, 3 tbsp balsamic vinegar, 2 tsp maple syrup, 1 tsp lemon juice, 1.5 tsp Dijon mustard, and one minced garlic clove. Season generously with salt and pepper. Whisk or shake until the dressing is fully emulsified.
Thinly slice three apples (like Honeycrisp or Granny Smith) and 1/4 cup of red onion. Chop 1/2 cup of dried figs. In a very large salad bowl, add 5 oz of fresh arugula as the base. Artfully arrange the apple slices, chopped figs, sliced red onion, and the cooled maple pecans over the arugula. Just before serving, crumble 1/2 cup of goat cheese over the top. Drizzle with the desired amount of dressing, toss gently, and serve immediately.
Serving Suggestions
This versatile salad shines in many settings. Serve it as a vibrant starter or side dish for a holiday meal or autumn dinner party. To transform it into a satisfying main course, top it with grilled chicken breast, seared salmon, or roasted chickpeas for a vegetarian protein boost. It pairs beautifully with crusty bread and a bowl of warm soup like butternut squash or tomato basil.
How-to Summary
In brief: Roast maple-coated pecans. Whisk dressing ingredients until emulsified. Slice apples and onion, chop figs. In a large bowl, combine arugula with prepared toppings and cooled pecans. Crumble goat cheese, drizzle with dressing, toss, and serve.
Frequently Asked Questions
Can I make any components ahead of time? Yes! The dressing and maple pecans can be made 1-2 days in advance. Store dressing in the fridge and pecans in an airtight container at room temperature. Assemble the salad just before serving to keep the arugula crisp.
What’s the best apple variety to use? For a balance of sweet and tart that complements the dressing, use Honeycrisp, Fuji, or Pink Lady. For a tarter contrast, Granny Smith is excellent.
How do I prevent the apple slices from browning? Toss them in a tablespoon of lemon juice from the dressing recipe immediately after slicing. This adds minimal flavor and keeps them looking fresh.
I don’t have figs. What can I substitute? Dried cranberries, cherries, or even chopped medjool dates make great substitutes, offering a similar chewy sweetness.
Is there a substitute for goat cheese? Absolutely. For a similar tangy profile, try feta cheese crumbles. For a creamier, milder option, blue cheese or shaved parmesan work wonderfully.
Common Mistakes to Avoid
Avoid adding warm pecans to the salad, as the heat will wilt the delicate arugula. Always let them cool completely. Do not dress the salad until you are ready to serve, as the arugula will become soggy. When slicing the red onion, ensure it is very thin to avoid an overpowering bite; soaking the slices in ice water for 10 minutes can further mellow their flavor.
Conclusion
This Apple Arugula Salad is a celebration of texture and autumn flavor, effortlessly combining sweet, savory, tangy, and crunchy elements. With its simple 20-minute preparation, it’s a reliable recipe for both busy weeknights and special occasions. By following the step-by-step guide and tips provided, you can avoid common pitfalls and create a stunning, restaurant-quality salad every time. Enjoy this vibrant dish as the perfect fresh complement to any fall meal.