I combined peppery arugula, crisp apples, and maple pecans in a November Salad and tucked in a pantry staple that gives it an unexpected, unforgettable twist.
I love a salad that surprises you, and this Apple Arugula Salad With Maple Pecans does just that. I toss peppery baby arugula with tart apple slices and a whisper of maple syrup, then watch how simple flavors suddenly feel special.
It’s the kind of Simple Fall Salad that makes you pause, like hey where did that come from, and keeps pulling you back for one more forkful. I’m always Dishing Out Health but also trying to keep things fun, not preachy, so expect a few unexpected crunches and a tiny tang you wont forget.
Ingredients
- Baby arugula: peppery, low-cal, packed with vitamins A, C, K and fiber.
- Apple: sweet-tart crunch, fiber and vitamin C, brings fresh natural sweetness.
- Goat cheese: tangy, creamy, some protein and calcium, balances sweet and bitter flavors.
- Pecans: buttery healthy fats, crunch, maple glaze adds sticky sweet punch.
- Maple syrup: natural sweetener, antioxidants and minerals, but use sparingly.
- Red onion: sharp bite, crunchy, adds mild pungent sweetness and contrast.
- Olive oil: smooth fat, heart healthy monounsaturated fats, helps dressings cling.
- Apple cider vinegar: tangy acid, brightens flavors and aids digestion a bit.
Ingredient Quantities
- 5 oz baby arugula, about 5 cups loosely packed
- 2 medium apples (Honeycrisp or Granny Smith)
- 4 oz goat cheese, crumbled
- 1/2 cup pecan halves
- 3 tbsp pure maple syrup total (roughly 2 tbsp for the pecans, 1 tbsp for the dressing)
- 1 tbsp unsalted butter
- a pinch flaky sea salt
- 3 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- 1/4 small red onion
How to Make this
1. Make the maple pecans: heat 1 tbsp unsalted butter in a medium skillet over medium heat, add 1/2 cup pecan halves and toast 1 to 2 minutes until fragrant, stir in about 2 tbsp pure maple syrup and a pinch flaky sea salt, cook until the syrup thickens and coats the pecans, then transfer to parchment or a plate to cool and crisp. dont walk away or they’ll burn.
2. Whisk the dressing: in a small bowl combine 3 tbsp extra virgin olive oil, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tbsp pure maple syrup, 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper; whisk until emulsified and set aside. taste and adjust if needed.
3. Prep the produce: core and thinly slice 2 medium apples (leave the skin on for texture and color), and thinly slice 1/4 small red onion as paper thin as you can.
4. Toss apples to keep them bright: put the apple slices in a bowl and toss with a tablespoon of the dressing to slow browning and add flavor.
5. Dress the greens: place 5 oz baby arugula (about 5 cups loosely packed) in a large bowl, drizzle roughly half the dressing over the greens and toss gently so leaves are lightly coated but not soggy.
6. Assemble the salad: spread the dressed arugula on a platter or in a serving bowl, arrange the dressed apple slices and the thin red onion on top.
7. Add cheese and nuts: crumble 4 oz goat cheese evenly over the salad, then scatter the cooled maple pecans from step
1.
8. Finish and serve: drizzle any remaining dressing over the top, sprinkle a few extra flakes of sea salt if you like, give one gentle toss or leave layered for a nicer look, serve immediately.
Equipment Needed
1. Medium skillet — for toasting the pecans, dont walk away or they’ll burn
2. Small mixing bowl, for whisking the dressing (and tasting as you go)
3. Whisk or fork, to emulsify the dressing
4. Cutting board, for slicing apples and the red onion
5. Sharp chef’s knife, for thin, even apple and onion slices
6. Large salad bowl, to dress and toss the arugula
7. Serving platter or bowl, to arrange the salad for pretty presentation
8. Measuring spoons and tablespoon, for the oil, vinegar, mustard, maple and seasonings
9. Spatula or slotted spoon plus a plate lined with parchment, to transfer and cool the maple pecans
FAQ
Simple Apple Arugula Salad Recipe Substitutions and Variations
- Baby arugula → baby spinach, mixed salad greens, or watercress. Spinach is milder and holds up well, watercress keeps a peppery bite similar to arugula.
- Apples → pears (Bosc or Bartlett) or crisp Asian pear. They’re just as crunchy and give a nice sweet-tart balance.
- Goat cheese → feta or ricotta salata. Both give that tangy, crumbly thing you want if you don’t have chèvre.
- Pecan halves → toasted walnuts, sliced almonds, or hazelnuts. Toast them and toss with the maple the same way for best flavor.
Pro Tips
– Make the pecans ahead and keep them airtight, they stay crunchy for a few days so you can save time the day of. If they get a little sticky, spread them on a plate to cool completely and gently break any big clusters, otherwise the texture will be weird in the salad.
– Don’t drown the arugula, just lightly coat it. Too much dressing wilts the leaves and makes the salad soggy, so start with less than you think, toss, then add more if needed. If you want even coverage without sogginess shake the dressing in a jar and drizzle while tossing.
– For the apples and onion: slice apples thin and toss right away with a little of the dressing or acid so they stay bright, and soak the sliced red onion in cold water for 10 minutes if you want to tame the bite. That makes the onion milder and the apple stay crisp longer.
– Make the goat cheese easier to scatter by warming it slightly or smashing it with a fork, this gives creamier pockets of flavor. Also add the pecans last right before serving so they keep their crunch, and taste for salt at the end, a few flakes of sea salt will make everything pop.
Simple Apple Arugula Salad Recipe
I combined peppery arugula, crisp apples, and maple pecans in a November Salad and tucked in a pantry staple that gives it an unexpected, unforgettable twist.
4
servings
383
kcal
Equipment: 1. Medium skillet — for toasting the pecans, dont walk away or they’ll burn
2. Small mixing bowl, for whisking the dressing (and tasting as you go)
3. Whisk or fork, to emulsify the dressing
4. Cutting board, for slicing apples and the red onion
5. Sharp chef’s knife, for thin, even apple and onion slices
6. Large salad bowl, to dress and toss the arugula
7. Serving platter or bowl, to arrange the salad for pretty presentation
8. Measuring spoons and tablespoon, for the oil, vinegar, mustard, maple and seasonings
9. Spatula or slotted spoon plus a plate lined with parchment, to transfer and cool the maple pecans
Ingredients
5 oz baby arugula, about 5 cups loosely packed
2 medium apples (Honeycrisp or Granny Smith)
4 oz goat cheese, crumbled
1/2 cup pecan halves
3 tbsp pure maple syrup total (roughly 2 tbsp for the pecans, 1 tbsp for the dressing)
1 tbsp unsalted butter
a pinch flaky sea salt
3 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
1/4 small red onion
Directions
- Make the maple pecans: heat 1 tbsp unsalted butter in a medium skillet over medium heat, add 1/2 cup pecan halves and toast 1 to 2 minutes until fragrant, stir in about 2 tbsp pure maple syrup and a pinch flaky sea salt, cook until the syrup thickens and coats the pecans, then transfer to parchment or a plate to cool and crisp. dont walk away or they'll burn.
- Whisk the dressing: in a small bowl combine 3 tbsp extra virgin olive oil, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tbsp pure maple syrup, 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper; whisk until emulsified and set aside. taste and adjust if needed.
- Prep the produce: core and thinly slice 2 medium apples (leave the skin on for texture and color), and thinly slice 1/4 small red onion as paper thin as you can.
- Toss apples to keep them bright: put the apple slices in a bowl and toss with a tablespoon of the dressing to slow browning and add flavor.
- Dress the greens: place 5 oz baby arugula (about 5 cups loosely packed) in a large bowl, drizzle roughly half the dressing over the greens and toss gently so leaves are lightly coated but not soggy.
- Assemble the salad: spread the dressed arugula on a platter or in a serving bowl, arrange the dressed apple slices and the thin red onion on top.
- Add cheese and nuts: crumble 4 oz goat cheese evenly over the salad, then scatter the cooled maple pecans from step
- Finish and serve: drizzle any remaining dressing over the top, sprinkle a few extra flakes of sea salt if you like, give one gentle toss or leave layered for a nicer look, serve immediately.
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.
Nutrition Facts
- Serving Size: 203g
- Total number of serves: 4
- Calories: 383kcal
- Fat: 31.5g
- Saturated Fat: 8.8g
- Trans Fat: 0.2g
- Polyunsaturated: 3g
- Monounsaturated: 15g
- Cholesterol: 28mg
- Sodium: 175mg
- Potassium: 278mg
- Carbohydrates: 29g
- Fiber: 4g
- Sugar: 18.5g
- Protein: 6.8g
- Vitamin A: 1500IU
- Vitamin C: 8mg
- Calcium: 80mg
- Iron: 0.75mg
