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 meal or side.
Peppery arugula is combined with crisp apples, toasted pecans, red onion, and dried cranberries, and it’s all dressed with a bright, vibrant lemon vinaigrette
Plus, just 15 minutes and 8 basic ingredients to prepare – idea of salad perfection.
PREP TIME: 5minutes
COOK TIME: 10minutes
TOTAL TIME: 15 minutes
Servings4 (side servings // or half as much as an entree)
INGREDIENTS:
SALAD
⭐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)
DRESSING
⭐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:
⭐Preheat oven to 350 degrees F (176 C) and arrange pecans on a bare baking sheet.
⭐Bake pecans for 8-10 minutes or until fragrant and deep golden brown. Remove from oven and set aside.
⭐While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.
⭐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.
⭐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).
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.
Nutritional Info:
Serving: 1 side serving
Calories: 258
Carbohydrates: 20.9 g
Protein: 3 g
Fat: 20 g
Saturated Fat: 2.5 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 17 mg
Fiber: 4.7 g
Sugar: 14.6 g