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A vibrant Apple Arugula Salad with crisp greens, thinly sliced apples, shaved Parmesan, walnuts, and pomegranate seeds.
Layla

Crisp Apple & Pecan Arugula Salad with Maple-Dijon Vinaigrette

A refreshing and vibrant salad featuring peppery arugula, crisp apples, crunchy toasted pecans, and a tangy goat cheese crumble, all tossed in a sweet and savory maple-Dijon vinaigrette. Perfect as a light meal or a sophisticated side dish for any occasion.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, lunch, Salad, Side Dish
Cuisine: American, Contemporary
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Apple Arugula Salad
  • 5 oz baby arugula (about 6 cups)
  • 2 medium Honeycrisp or Fuji apples cored and thinly sliced or diced
  • 1/2 cup pecans halves or chopped
  • 4 oz goat cheese crumbled
  • 1/4 cup red onion thinly sliced (optional)
For the Maple-Dijon Vinaigrette
  • 1/4 cup extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • 1 tsp Dijon mustard
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper freshly ground

Equipment

  • Large Mixing Bowl
  • Small Bowl
  • Whisk
  • Sharp knife
  • Cutting board
  • Small Skillet

Method
 

  1. Place pecans in a dry small skillet over medium-low heat. Toast for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Be careful not to burn them. Remove from heat and let cool completely.
  2. In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, sea salt, and freshly ground black pepper until well combined and emulsified. Taste and adjust seasoning if needed.
  3. Wash and thoroughly dry the baby arugula. Core and thinly slice or dice the apples; if preparing ahead of time, toss them with a squeeze of lemon juice to prevent browning. Thinly slice the red onion if you are using it. Crumble the goat cheese.
  4. In a large mixing bowl, combine the washed arugula, prepared apple slices or dice, cooled toasted pecans, crumbled goat cheese, and thinly sliced red onion (if using).
  5. Pour about half of the prepared vinaigrette over the salad ingredients. Toss gently to coat. Add more dressing as desired, tossing until evenly coated. Serve immediately to enjoy the crisp texture of the apples and arugula.

Notes

Choose firm, crisp apples for the best texture in this salad. Gala or Pink Lady varieties also work wonderfully. For an added protein boost, consider adding grilled chicken breast, thinly sliced proscuitto, or roasted chickpeas. Leftover dressing can be stored in an airtight container in the refrigerator for up to 5 days; shake well before use. To keep the salad fresh, always dress it just before serving.