Apple Pecan Arugula Salad

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)





⭐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)


⭐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




⭐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

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