This Apple Arugula Salad is a refreshing, flavorful, and beautifully balanced dish that combines crisp apples, peppery arugula, sweet dried figs, crunchy maple-roasted pecans, and creamy goat cheese. Tossed in a tangy balsamic dressing, this salad is perfect for fall, dinner parties, or a light lunch.
Why You’ll Love This Recipe
- Fresh & Seasonal – A perfect blend of sweet, tangy, and savory flavors.
- Nutty & Crunchy – Maple-roasted pecans add a delicious crunch.
- Healthy & Nourishing – Packed with fiber, antioxidants, and healthy fats.
- Easy to Prepare – Ready in 22 minutes with simple steps.
- Perfect for Any Occasion – Ideal as a light meal, holiday side, or elegant dinner party dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Salad:
- 5 oz (about 5 cups) baby arugula
- 3 apples (Fuji, Gala, or Honeycrisp), thinly sliced
- ½ cup dried figs, chopped
- ¼ cup red onion, thinly sliced
- ½ cup goat cheese crumbles
For the Maple Pecans:
- 1 cup pecan halves
- 2 tablespoons pure maple syrup
- Pinch of sea salt
For the Balsamic Dressing:
- ½ cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 teaspoons pure maple syrup
- 1½ teaspoons Dijon mustard
- 1 teaspoon fresh lemon juice
- 1 garlic clove, minced
- ¼–½ teaspoon sea salt, to taste
- ½ teaspoon freshly ground black pepper
Directions
1. Prepare the Maple Pecans
- Preheat oven to 350°F (175°C).
- In a bowl, toss the pecan halves with maple syrup and sea salt until well coated.
- Spread the pecans in a single layer on a parchment-lined baking sheet.
- Roast for 5–7 minutes, or until toasted and slightly darkened. Keep a close eye to prevent burning.
- Remove from the oven and let them cool completely.
2. Make the Balsamic Dressing
- In a small bowl, whisk together balsamic vinegar, maple syrup, Dijon mustard, lemon juice, and minced garlic.
- Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing.
- Season with sea salt and freshly ground black pepper to taste.
3. Assemble the Salad
- In a large salad bowl, combine the baby arugula, sliced apples, chopped dried figs, and thinly sliced red onion.
- Add the cooled maple pecans and goat cheese crumbles.
- Just before serving, drizzle about half of the balsamic dressing over the salad and toss gently to combine.
- Serve immediately, passing the remaining dressing on the side for individual preferences.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cooking Time: 7 minutes
- Total Time: 22 minutes
- Calories: Approximately 250 kcal per serving
Variations
- Vegan-Friendly – Swap goat cheese for vegan feta or omit cheese altogether.
- Extra Crunch – Add pomegranate seeds, sunflower seeds, or walnuts.
- Protein Boost – Top with grilled chicken, shrimp, or chickpeas.
- Dressing Swap – Try a honey mustard or apple cider vinaigrette instead.
- Cheese Options – Substitute blue cheese or feta for a different flavor profile.
Storage & Make-Ahead
- Refrigerator: Store salad ingredients separately from the dressing for up to 2 days.
- Maple Pecans: Can be made ahead and stored in an airtight container for up to a week.
- Dressing: Keeps well in the fridge for up to 5 days—just shake before using.
FAQs
Can I use a different type of apple?
Yes! Fuji, Gala, Honeycrisp, or Granny Smith work well.
Can I make this salad ahead of time?
Yes! Just assemble everything except the dressing and pecans. Add them just before serving.
What pairs well with this salad?
Great with roast chicken, turkey, salmon, or a warm grain dish.
Can I use fresh figs instead of dried?
Absolutely! Fresh figs add a juicy sweetness to the salad.
How do I prevent the apples from browning?
Toss them with a bit of lemon juice before adding them to the salad.
Can I use a different type of nut?
Yes! Try walnuts, almonds, or candied pecans for variety.
Is this salad gluten-free?
Yes! This recipe is naturally gluten-free.
Can I make the dressing sweeter?
Increase the maple syrup slightly for a sweeter dressing.
How can I make the dressing thicker?
Add 1 tablespoon Greek yogurt for a creamy consistency.
What’s the best way to serve this salad?
It’s best freshly tossed, but leftovers can be stored and enjoyed later.
Conclusion
This Apple Arugula Salad is the perfect blend of crisp, sweet, and savory flavors, making it a standout dish for any occasion. Whether you serve it as a light meal, elegant appetizer, or festive side, it’s sure to impress. Try it today and enjoy a fresh, gourmet salad at home!
Print
Apple Arugula Salad
- Total Time: 22 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This Apple Arugula Salad is a refreshing, sweet, and savory combination of crisp apples, peppery arugula, chewy dried figs, crunchy maple-roasted pecans, and creamy goat cheese, all tossed in a homemade balsamic dressing. Perfect for fall gatherings, light lunches, or a gourmet side dish!
Ingredients
For the Salad:
- 5 oz baby arugula (about 5 cups)
- 3 apples (Fuji, Gala, or Honeycrisp), thinly sliced
- ½ cup dried figs, chopped
- ¼ cup red onion, thinly sliced
- ½ cup goat cheese crumbles
For the Maple Pecans:
- 1 cup pecan halves
- 2 tablespoons pure maple syrup
- Pinch of sea salt
For the Balsamic Dressing:
- ½ cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 teaspoons pure maple syrup
- 1½ teaspoons Dijon mustard
- 1 teaspoon fresh lemon juice
- 1 garlic clove, minced
- ¼–½ teaspoon sea salt, to taste
- ½ teaspoon freshly ground black pepper
Instructions
1. Prepare the Maple Pecans:
- Preheat oven to 350°F (175°C).
- In a bowl, toss pecan halves with maple syrup and sea salt until well coated.
- Spread pecans in a single layer on a parchment-lined baking sheet.
- Roast for 5–7 minutes until golden brown and fragrant (watch closely to prevent burning).
- Remove from oven and let cool completely.
2. Prepare the Balsamic Dressing:
- In a small bowl, whisk together:
- Balsamic vinegar
- Maple syrup
- Dijon mustard
- Lemon juice
- Minced garlic
- Slowly drizzle in olive oil while whisking continuously to emulsify the dressing.
- Season with sea salt and black pepper to taste.
3. Assemble the Salad:
- In a large salad bowl, combine:
- Baby arugula
- Sliced apples
- Chopped dried figs
- Thinly sliced red onion
- Add cooled maple pecans and goat cheese crumbles.
- Drizzle half of the balsamic dressing over the salad and toss gently to combine.
- Serve immediately with extra dressing on the side.
Notes
- Make It Vegan: Swap goat cheese for vegan feta or omit it altogether.
- Add Protein: Top with grilled chicken or chickpeas for a hearty meal.
- Storage: Store dressing separately; salad is best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad, Side Dish, Fall Recipes
- Method: Raw, Roasting
- Cuisine: American, Mediterranean-Inspired
