I combined apples, arugula and maple-roasted pecans into a Simple Fall Salad and I’m sharing the clever finishing touch that pulls the whole dish together.

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I never thought baby arugula and a crisp apple could make such a scene in one bowl. The peppery greens meet that bright crunch and then somehow turn familiar into something you want to know more about.

I kept taking another forkful, feeling like I found a secret. This is the kind of Simple Fall Salad I brag about when I’m Dishing Out Health tips, not to be smug but because it actually works.

It’s simple, it acts like it came from nowhere, and you’ll probably tell yourself you didnt expect it to taste this good.

Ingredients

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Peppery greens, low calories and high in vitamin K, adds bold peppery bite kinda
Crisp apples give natural sweetness, fiber for digestion and a refreshing crunch
Tangy creamy cheese, adds protein and healthy fats, little salty very rich
Toasty pecans offer crunch, protein and healthy fats, maple syrup adds sweet
Extra virgin olive oil brings heart healthy monounsaturated fats and smooth mouth feel
Bright tang from apple cider vinegar gives acid to balance sweetness, helps flavor pop

Ingredient Quantities

5 oz baby arugula (about 5 cups) washed and dried

1 large crisp apple (Honeycrisp or Fuji) cored and thinly sliced

1/4 small red onion thinly sliced

3 oz goat cheese, crumbled (about 3/4 cup)

For the maple pecans: 1 cup pecan halves

For the maple pecans: 2 tbsp pure maple syrup

For the maple pecans: 1 tbsp unsalted butter, melted

For the maple pecans: pinch fine sea salt

3 tbsp extra virgin olive oil

1 1/2 tbsp apple cider vinegar

1 tbsp pure maple syrup

1 tsp Dijon mustard

1/4 tsp fine sea salt, plus more to taste

1/8 tsp freshly ground black pepper

How to Make this

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1. Preheat oven to 350 F and line a baking sheet with parchment; toss 1 cup pecan halves with 2 tbsp pure maple syrup, 1 tbsp melted unsalted butter and a pinch of fine sea salt, spread in one layer and bake 8 to 10 minutes until glossy and fragrant, stirring once midway, then cool and break into bite sized pieces. (If you prefer, you can do this in a skillet over medium heat, stirring until the syrup reduces and coats the nuts, about 4 to 6 minutes.)

2. Make the dressing: whisk together 3 tbsp extra virgin olive oil, 1 1/2 tbsp apple cider vinegar, 1 tbsp pure maple syrup, 1 tsp Dijon mustard, 1/4 tsp fine sea salt and 1/8 tsp freshly ground black pepper until it’s emulsified, or shake in a jar.

3. Prep the produce: wash and very well dry 5 oz baby arugula, core and thinly slice 1 large crisp apple (Honeycrisp or Fuji) and thinly slice 1/4 small red onion.

4. Keep the apple from browning by tossing the slices in a little of the dressing right away, just a tablespoon or so, or add them to the salad just before dressing.

5. In a large bowl combine the arugula, the dressed apple slices and the thin red onion slices.

6. Crumble 3 oz goat cheese over the greens, sprinkle the cooled maple pecans on top.

7. Drizzle most of the dressing over the salad, then gently toss with tongs or your hands until everything is just coated, don’t overdo it or the arugula will wilt.

8. Taste and adjust with more salt or pepper if needed, serve immediately so the arugula stays bright and the pecans stay crunchy.

9. Leftovers tip: keep any extra dressing chilled in a jar up to 4 to 5 days and store pecans separately at room temp for 2 to 3 days so they stay crisp; the assembled salad won’t hold well so don’t make it too far ahead.

Equipment Needed

Youll need these basics:

1. Oven (preheat to 350 F)
2. Baking sheet and parchment paper
3. Small skillet optional for toasting pecans on the stove
4. Large mixing bowl for the salad and a small bowl or jar for the dressing
5. Whisk or jar with a tight lid to shake the dressing
6. Measuring spoons and a 1 cup measuring cup
7. Sharp chef knife and a cutting board
8. Tongs or clean hands for gentle tossing
9. Plate or cooling rack and a spoon to stir and spread the maple pecans

FAQ

Q: How many does this salad serve?

A: As written it serves about 3 to 4 as a side, or 2 as a light main. If you need more double the greens and apples, but keep the dressing ratio about 2 parts oil to 1 part vinegar so it stays balanced.

Q: Can I make parts of this ahead of time?

A: Yes. Make the maple pecans up to a week ahead and store in an airtight container. The dressing keeps 3 to 4 days in the fridge. Wash and dry the arugula ahead but keep it refrigerated dry in a bag with a paper towel. Only slice apples and toss everything together right before serving so the leaves dont get soggy and the apples stay crisp.

Q: I have a nut allergy, what can I use instead of pecans?

A: Swap pecans for toasted pumpkin or sunflower seeds for crunch. You can still toss them with a little maple syrup and bake briefly, or just toast with a pinch of salt for a nut free crunch.

Q: My guests dont like goat cheese, any good substitutes?

A: Use crumbled feta for a similar salty tang, or shaved Parmesan for nuttier notes. For a vegan option, use a plant based soft cheese or crumble firm tofu with a bit of lemon and salt.

Q: How do I keep apple slices from browning?

A: Toss slices in a teaspoon or two of lemon juice or a splash of the apple cider vinegar, or just add them to the salad right before serving. Thin slicing helps them look fresher and they wont brown as fast.

Q: Any tips for the maple pecans so they dont get burnt or sticky?

A: Toss pecans well with the maple syrup and melted butter so they're evenly coated, spread in a single layer on parchment, and roast at moderate heat (around 325 to 350 F) for 8 to 10 minutes, watching closely near the end. Let them cool completely on the sheet so they crisp up, then break apart. If they look sticky after cooling, they're likely undercooked a bit, pop them back in for a minute or two.

Simple Apple Arugula Salad Recipe Substitutions and Variations

Baby arugula: swap with baby spinach for a milder bite, mixed salad greens for more variety, or watercress if you still want peppery flavor.
Honeycrisp or Fuji apple: use a Bosc or Bartlett pear, a crisp Asian pear, or thinly sliced firm pear if you’re out of apples.
Goat cheese: replace with crumbled feta for a saltier tang, ricotta salata for a subtler creaminess, or blue cheese if you want bolder flavor.
Maple pecans / maple syrup: sub pecans with toasted walnuts or almonds, swap the maple syrup for honey or a little brown sugar + butter, or use store bought candied nuts in a pinch.

Pro Tips

– Toss the apple slices in about a tablespoon of the dressing right after you slice them, or slice them at the last minute. This stops browning without dumping extra acid on the whole salad, but dont use too much or the apples will get soggy.

– Watch the maple pecans like a hawk, sugar burns fast. Bake until just glossy and fragrant or do them in a skillet and keep stirring, then let them cool completely on the pan so they firm up — store them separate from the salad so they stay crunchy.

– Dry and chill the arugula well, seriously use a salad spinner and pop the bowl in the fridge for 10 minutes if you can. Add most of the dressing, toss gently with your hands or tongs right before serving, dont overdress or the greens will wilt.

– Make the dressing smooth by whisking the vinegar, mustard and maple first, then slowly whisking or streaming in the oil to emulsify, or just shake it in a jar. Taste and tweak with salt or a little more vinegar if its too sweet.

Simple Apple Arugula Salad Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I combined apples, arugula and maple-roasted pecans into a Simple Fall Salad and I'm sharing the clever finishing touch that pulls the whole dish together.

Servings

servings

Calories

444

kcal

Equipment: Youll need these basics:

Ingredients

5 oz baby arugula (about 5 cups) washed and dried
1 large crisp apple (Honeycrisp or Fuji) cored and thinly sliced
1/4 small red onion thinly sliced
3 oz goat cheese, crumbled (about 3/4 cup)
For the maple pecans: 1 cup pecan halves
For the maple pecans: 2 tbsp pure maple syrup
For the maple pecans: 1 tbsp unsalted butter, melted
For the maple pecans: pinch fine sea salt
3 tbsp extra virgin olive oil
1 1/2 tbsp apple cider vinegar
1 tbsp pure maple syrup
1 tsp Dijon mustard
1/4 tsp fine sea salt, plus more to taste
1/8 tsp freshly ground black pepper

Directions

Preheat oven to 350 F and line a baking sheet with parchment; toss 1 cup pecan halves with 2 tbsp pure maple syrup, 1 tbsp melted unsalted butter and a pinch of fine sea salt, spread in one layer and bake 8 to 10 minutes until glossy and fragrant, stirring once midway, then cool and break into bite sized pieces. (If you prefer, you can do this in a skillet over medium heat, stirring until the syrup reduces and coats the nuts, about 4 to 6 minutes.)
Make the dressing: whisk together 3 tbsp extra virgin olive oil, 1 1/2 tbsp apple cider vinegar, 1 tbsp pure maple syrup, 1 tsp Dijon mustard, 1/4 tsp fine sea salt and 1/8 tsp freshly ground black pepper until it’s emulsified, or shake in a jar.
Prep the produce: wash and very well dry 5 oz baby arugula, core and thinly slice 1 large crisp apple (Honeycrisp or Fuji) and thinly slice 1/4 small red onion.
Keep the apple from browning by tossing the slices in a little of the dressing right away, just a tablespoon or so, or add them to the salad just before dressing.
In a large bowl combine the arugula, the dressed apple slices and the thin red onion slices.
Crumble 3 oz goat cheese over the greens, sprinkle the cooled maple pecans on top.
Drizzle most of the dressing over the salad, then gently toss with tongs or your hands until everything is just coated, don’t overdo it or the arugula will wilt.
Taste and adjust with more salt or pepper if needed, serve immediately so the arugula stays bright and the pecans stay crunchy.
Leftovers tip: keep any extra dressing chilled in a jar up to 4 to 5 days and store pecans separately at room temp for 2 to 3 days so they stay crisp; the assembled salad won’t hold well so don’t make it too far ahead.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.