Description
A delightful salad combining fresh apples, peppery arugula, and sweet candied pecans, all tossed in a light vinaigrette.
Ingredients
Scale
- 4 cups fresh arugula, washed and dried
- 2 medium apples (such as Honeycrisp or Gala), thinly sliced
- 1 cup pecans, coarsely chopped
- ½ cup crumbled feta cheese (optional)
- ¼ cup red onion, thinly sliced
- ¼ cup maple syrup (for the pecans)
- 2 tablespoons olive oil (for the dressing)
- 1 tablespoon apple cider vinegar (for the dressing)
- Salt and pepper to taste
Instructions
- Begin by candied those pecans. Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet and drizzle them with half of the maple syrup. Toss to coat and bake for about 8–10 minutes, stirring half-way through, until they’re fragrant and slightly toasted.
- Prepare your dressing. In a small bowl, whisk together the olive oil, apple cider vinegar, the remaining maple syrup, salt, and pepper to taste.
- Once the pecans are ready, transfer them to a plate to cool. In a large salad bowl, add the arugula, apple slices, red onion, and feta cheese. Drizzle the dressing over the top and gently toss everything together until well coated.
- Finally, sprinkle the candied pecans on top of the salad just before serving. Serve it immediately to enjoy the freshness, or cover and chill for up to 30 minutes before serving if you like your salads a bit cold.
Notes
Store the dressing separately to maintain the crispness of the salad. Leftover salad can be stored for up to 2 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg