I created an Apple Arugula Salad With Maple Pecans as my Simple Fall Salad to showcase peppery arugula, maple pecans and tart apple in an unexpected pairing.
I stumbled on this November Salad while scribbling down dinner ideas and kept thinking about it all week. I throw peppery baby arugula together with crisp apples and let the flavors argue a little, sweet vs bitter but in a good way.
It feels easy, not precious, yet somehow kind of adventurous, like a Simple Fall Salad that asks you to taste twice. The textures surprise you, the kind of bowl that makes friends ask what you did differently, and then they reach for seconds.
I made it on a whim and now I can’t stop making it.
Ingredients
- Peppery greens, low calorie, vitamin K rich, gives a fresh, slightly bitter bite
- Sweet tart crunch, good fiber and vitamin C, balances sweet and tart flavors
- Buttery crunch, healthy fats and protein, adds toasted richness and texture
- Creamy tangy cheese, adds protein and salty contrast, makes salad richer
- Natural sweetener, antioxidants, caramel notes, lightly sweetens the dressing
- Bright acidic kick, aids digestion, cuts richness and gives tart zip
- Rich olive oil, it’s full of monounsaturated fats, carries dressing flavors
- Sharp crunchy bite, small sulfur kick, helps balance sweet and creamy elements
Ingredient Quantities
- 5 oz baby arugula (about 140 g)
- 2 medium apples (Honeycrisp or Granny Smith)
- 1/2 cup pecan halves (about 60 g)
- 2 tbsp pure maple syrup
- 1 tbsp unsalted butter, melted
- 1/8 tsp kosher salt
- 1/3 cup crumbled goat cheese (about 40 g)
- 1/4 small red onion
- 3 tbsp extra virgin olive oil
- 1 1/2 tbsp apple cider vinegar
- 1 tbsp pure maple syrup (for dressing)
- 1 tsp Dijon mustard
- 1/4 tsp kosher salt (for dressing)
- 1/8 tsp freshly ground black pepper
How to Make this
1. Make the maple pecans: heat a small skillet over medium, add 1 tbsp melted butter, 2 tbsp pure maple syrup and 1/8 tsp kosher salt, then stir in 1/2 cup pecan halves. Cook, stirring, until the syrup thickens and coats the nuts about 3 to 4 minutes. Pour onto parchment or a plate to cool and separate the pieces so they don’t stick.
2. Whisk the dressing: in a small bowl or jar combine 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 kosher salt and 1/8 tsp freshly ground black pepper. Shake or whisk until emulsified. If you like, reserve a teaspoon or two to toss with the apples so they don’t brown.
3. Prep the apples: core and thinly slice 2 medium apples (Honeycrisp or Granny Smith). Toss lightly with the reserved splash of dressing or 1 tsp apple cider vinegar to slow browning.
4. Soften the onion: very thinly slice 1/4 small red onion and let it sit in cold water for 5 minutes, then drain. This takes the bite out of the raw onion so it doesn’t overpower the salad.
5. Assemble the base: place 5 oz baby arugula in a large salad bowl. Add the sliced apples and the drained red onion.
6. Add cheese and nuts: crumble 1/3 cup goat cheese over the salad, then break up and scatter the cooled maple pecans on top. If the pecans are in big clumps, chop or break them with your hands.
7. Dress and toss: drizzle about half the dressing over the salad, then gently toss to coat. Taste and add more dressing if needed. Finish with a pinch more salt or pepper if desired.
8. Serve right away: the salad is best served immediately so the pecans stay crunchy and the arugula stays bright. If prepping ahead, keep the dressing and pecans separate until just before serving.
Equipment Needed
1. Small skillet (about 8 inch) for glazing the pecans
2. Spatula or wooden spoon for stirring
3. Measuring spoons and a 1/2 cup measuring cup for syrup salt and oil
4. Parchment paper or a small plate to cool the pecans on
5. Small bowl or mason jar plus a whisk to emulsify the dressing
6. Chef’s knife to core and thinly slice apples and onion
7. Cutting board
8. Large salad bowl to assemble the greens
9. Salad servers or tongs to toss and serve
FAQ
Simple Apple Arugula Salad Recipe Substitutions and Variations
Quick swaps that work great, if you dont have the exact stuff:
- Baby arugula: baby spinach (milder, still bright), watercress (peppery like arugula), mixed baby greens (gentler, more varied texture)
- Apples: Bosc or Bartlett pear (sweet and slightly soft), Asian pear (super crisp, apple-like), Fuji apple (sweeter than Honeycrisp)
- Pecan halves: walnuts (similar buttery richness), sliced or slivered almonds (crunchy and neutral), toasted hazelnuts (deep, toasty flavor)
- Crumbled goat cheese: feta (tangy and crumbly), ricotta salata (milder and salty), shaved Parmesan or Pecorino (firmer, salty if you want less tang)
Pro Tips
1) Toast the pecans first, then do the maple coating. It brings out more nutty flavor and helps the syrup cling better, but dont let the pan get too hot or the maple will burn into a bitter mess.
2) Make the dressing in a jar and shake it, not just whisk. Dijon helps it stick to the leaves but if it looks too thick add a little water or more vinegar, taste as you go and adjust the sweet acid balance.
3) Chill the apple slices and pat them dry before adding to the salad. Cold fruit keeps the arugula from wilting and drying them stops the dressing from getting watery, and if you need to slow browning use a teaspoon of the dressing or a splash of vinegar.
4) If you need to prep ahead keep the pecans and dressing separate until just before serving. You can re-crisp the nuts for a minute in a low oven or hot pan if they soften, and crumble the goat cheese right before to keep it fresh.
Simple Apple Arugula Salad Recipe
I created an Apple Arugula Salad With Maple Pecans as my Simple Fall Salad to showcase peppery arugula, maple pecans and tart apple in an unexpected pairing.
4
servings
345
kcal
Equipment: 1. Small skillet (about 8 inch) for glazing the pecans
2. Spatula or wooden spoon for stirring
3. Measuring spoons and a 1/2 cup measuring cup for syrup salt and oil
4. Parchment paper or a small plate to cool the pecans on
5. Small bowl or mason jar plus a whisk to emulsify the dressing
6. Chef’s knife to core and thinly slice apples and onion
7. Cutting board
8. Large salad bowl to assemble the greens
9. Salad servers or tongs to toss and serve
Ingredients
5 oz baby arugula (about 140 g)
2 medium apples (Honeycrisp or Granny Smith)
1/2 cup pecan halves (about 60 g)
2 tbsp pure maple syrup
1 tbsp unsalted butter, melted
1/8 tsp kosher salt
1/3 cup crumbled goat cheese (about 40 g)
1/4 small red onion
3 tbsp extra virgin olive oil
1 1/2 tbsp apple cider vinegar
1 tbsp pure maple syrup (for dressing)
1 tsp Dijon mustard
1/4 tsp kosher salt (for dressing)
1/8 tsp freshly ground black pepper
Directions
- Make the maple pecans: heat a small skillet over medium, add 1 tbsp melted butter, 2 tbsp pure maple syrup and 1/8 tsp kosher salt, then stir in 1/2 cup pecan halves. Cook, stirring, until the syrup thickens and coats the nuts about 3 to 4 minutes. Pour onto parchment or a plate to cool and separate the pieces so they don't stick.
- Whisk the dressing: in a small bowl or jar combine 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 kosher salt and 1/8 tsp freshly ground black pepper. Shake or whisk until emulsified. If you like, reserve a teaspoon or two to toss with the apples so they don’t brown.
- Prep the apples: core and thinly slice 2 medium apples (Honeycrisp or Granny Smith). Toss lightly with the reserved splash of dressing or 1 tsp apple cider vinegar to slow browning.
- Soften the onion: very thinly slice 1/4 small red onion and let it sit in cold water for 5 minutes, then drain. This takes the bite out of the raw onion so it doesn't overpower the salad.
- Assemble the base: place 5 oz baby arugula in a large salad bowl. Add the sliced apples and the drained red onion.
- Add cheese and nuts: crumble 1/3 cup goat cheese over the salad, then break up and scatter the cooled maple pecans on top. If the pecans are in big clumps, chop or break them with your hands.
- Dress and toss: drizzle about half the dressing over the salad, then gently toss to coat. Taste and add more dressing if needed. Finish with a pinch more salt or pepper if desired.
- Serve right away: the salad is best served immediately so the pecans stay crunchy and the arugula stays bright. If prepping ahead, keep the dressing and pecans separate until just before serving.
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: 193g
- Total number of serves: 4
- Calories: 345kcal
- Fat: 26.7g
- Saturated Fat: 5.8g
- Trans Fat: 0.03g
- Polyunsaturated: 3.6g
- Monounsaturated: 9.2g
- Cholesterol: 13mg
- Sodium: 275mg
- Potassium: 350mg
- Carbohydrates: 38.3g
- Fiber: 4.3g
- Sugar: 29g
- Protein: 4.2g
- Vitamin A: 850IU
- Vitamin C: 10.3mg
- Calcium: 99mg
- Iron: 1.35mg
