Introduction

This Apple Arugula Salad with Maple Pecans is a delightful combination of tart apples, peppery arugula, and sweet, crunchy maple-glazed pecans. Finished with a tangy balsamic dressing and creamy goat cheese, it makes for a fresh and flavorful salad perfect for any season.

The dish is a fresh salad in a white bowl on a white marbled surface. The first bottom layer is fresh, green arugula leaves with a raw texture. On top are thin apple slices with red skin and white inside, arranged evenly around the salad. Light purple thin onion strips are spread out over the salad. Dark brown, textured candied pecans and dried fig pieces with seeds and a rough texture are scattered over. Small white crumbly cheese bits are sprinkled across the salad. A dark brown drizzle of dressing lightly coats the top. Photo taken with an iphone --ar 4:5 --v 7

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 (for pecans)
Pinch of sea salt (for pecans)
1/2 cup olive oil
2 tsp maple syrup (for dressing)
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: Preheat your oven to 350°F. In a bowl, toss the pecan halves with 2 tablespoons of maple syrup and a pinch of sea salt until evenly coated. Spread them out on a parchment-lined baking sheet.
Step 2: Bake the pecans for 5 to 7 minutes, or until they are toasted and slightly darkened. Keep an eye on them to prevent burning. Remove from oven and let cool completely.
Step 3: While the pecans cool, whisk together the dressing ingredients: olive oil, 2 teaspoons maple syrup, lemon juice, Dijon mustard, pepper, minced garlic, balsamic vinegar, and 1/4 to 1/2 teaspoon sea salt. Adjust seasoning to taste.
Step 4: In a large salad bowl, place the arugula. Arrange the thinly sliced apples, red onion, chopped figs, and goat cheese crumbles on top of the greens.
Step 5: Just before serving, drizzle about half of the dressing over the salad and toss gently to combine. Scatter the cooled maple pecans on top and serve immediately.

Tips & Variations

Swap goat cheese for feta or blue cheese for a different tangy flavor.
Add dried cranberries or raisins if fresh figs are unavailable.
Use honey instead of maple syrup to glaze the pecans for a milder sweetness.
For extra crunch, add toasted sunflower seeds or pumpkin seeds.
Prepare the pecans ahead of time and store separately to keep them crisp.

Storage

Store leftover salad components separately for best results. Keep the maple pecans in an airtight container at room temperature for up to one week. Arugula and sliced apples are best consumed fresh, but if needed, store arugula wrapped in paper towels in the refrigerator for 1–2 days. The dressing can be refrigerated for up to one week. Toss the salad just before serving to prevent wilting.

How to Serve

A white bowl filled with a fresh salad showing three main layers: the base layer is bright green leafy arugula, topped with thin slices of red and yellow apple arranged in small overlapping stacks, and scattered around are dark brown pecans and crumbled white feta cheese. Thin strips of light purple onion are interspersed. A brown balsamic dressing lightly coats parts of the salad, giving a shiny texture to some ingredients. The bowl is placed on a white marbled surface with a glimpse of a golden salad spoon nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of greens instead of arugula?

Yes, baby spinach, mixed spring greens, or watercress work well as alternatives, though they will alter the flavor profile slightly.

How do I prevent the apple slices from browning?

To keep apple slices fresh and prevent browning, toss them in a little lemon juice right after slicing. This slows oxidation and keeps them looking vibrant in the salad.