Apple Arugula Salad with Maple Pecans
A refreshing and satisfying salad that combines crisp apples, peppery arugula, and sweet maple-glazed pecans, perfect for any occasion.
Ingredients
Salad Ingredients
- 4 cups fresh arugula Can substitute with baby spinach.
- 1 large apple (Honeycrisp or Granny Smith) Core and slice thinly.
- 1/2 cup pecans Glaze with maple syrup. Can substitute with walnuts or almonds.
- 2 tablespoons maple syrup Adjust sweetness based on preference.
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar Can replace with balsamic vinegar.
- to taste Salt and pepper
Instructions
Prepare the Pecans
- Toast the pecans in a skillet over medium heat until golden brown, about 5-7 minutes. Stir frequently to prevent burning.
- Pro Tip: Keep an eye on them — they can go from perfectly toasted to burnt in seconds!
Make the Dressing
- In a small bowl, whisk together the maple syrup, olive oil, apple cider vinegar, salt, and pepper until well blended.
- Pro Tip: For a creamy dressing, consider adding a tablespoon of Greek yogurt!
Slice the Apples
- Core the apple and slice it thinly. You can leave the skin on for added texture and nutrients.
- Pro Tip: To prevent browning, toss the apple slices with a little lemon juice immediately after slicing.
Assemble the Salad
- In a large bowl, toss the arugula, apple slices, and warm maple pecans together.
- Drizzle with the dressing just before serving.
- Pro Tip: Serve immediately to keep the arugula fresh and crisp.
Notes
Best eaten fresh, but can be stored for 1-2 days in an airtight container. Not recommended for freezing. If you have leftovers, enjoy them cold.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 21gProtein: 3gFat: 14gSaturated Fat: 2gSodium: 80mgFiber: 3gSugar: 7g
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