I combined arugula, thinly sliced apples, and maple pecans in a November Salad that hides an unexpected pantry ingredient you’ll want to try.

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I never thought a salad could stop me mid-bite but this Simple Apple Arugula Salad did. I love the peppery arugula crashing into toasted pecans, the crunch kind of surprises you, in a good way.

It feels like something you’d pull out for company yet it’s totally doable any night, and honestly it reads like a November Salad without feeling try hard. I keep calling it my go to for Dishing Out Health because it looks bright and still feels a little indulgent, you know?

I promise it makes you curious enough to want to try it right away.

Ingredients

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Peppery green, low calorie, rich in vitamin K and folate; adds fresh bitter bite.
Sweet crisp Fuji or Honeycrisp it’s good fiber, vitamin C, adds juicy sweetness and crunch.
Crunchy buttery nuts, source of healthy fats and protein, adds texture and richness.
Pure maple adds warm sweetness and depth, less processed than cane sugar.
Extra virgin gives fruity mouthfeel, heart healthy monounsaturated fats, ties flavors together.
Tangy bright acid cuts richness, helps balance sweet maple and fatty nuts.
Optional creamy tang, adds protein and a salty, slightly tart contrast to greens.
Small amount emulsifies dressing gives subtle sharpness and savory backbone without overpowering.

Ingredient Quantities

5 oz arugula, about 5 cups loosely packed

2 medium apples (Fuji or Honeycrisp), thinly sliced

3/4 cup pecans

2 tbsp pure maple syrup divided

1 tbsp unsalted butter

3 tbsp extra virgin olive oil

2 tbsp apple cider vinegar

1 tsp Dijon mustard

1 tsp lemon juice

Kosher salt and black pepper to taste

2 oz goat cheese, crumbled (optional)

How to Make this

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1. Heat a small skillet over medium, melt the butter, add the pecans and 1 tablespoon maple syrup and cook, stirring often, until they’re glossy and toasted about 3 to 4 minutes, watch them closely so they don’t burn; transfer to a plate to cool and break any clumps apart.

2. Whisk together the olive oil, apple cider vinegar, Dijon mustard, 1 teaspoon lemon juice, the remaining 1 tablespoon maple syrup, and a pinch of kosher salt and black pepper in a jar or bowl, taste and adjust salt or vinegar if needed.

3. Thinly slice the apples and as soon as they’re cut toss them with a couple tablespoons of the dressing to slow browning.

4. Put the arugula in a large bowl and pour most of the dressing over it, reserving a little to finish later, then toss gently so the leaves are evenly coated.

5. Add the dressed apple slices to the arugula and toss again, season with more salt and pepper to taste.

6. Scatter the cooled maple pecans over the salad and crumble the goat cheese on top if using.

7. Give everything one last gentle toss so the cheese and pecans distribute, serve right away so the arugula stays crisp.

8. Quick tips: don’t walk away while toasting pecans or they’ll burn, let the nuts cool fully or they’ll wilt the greens, slice apples thin with a sharp knife or mandoline for best texture, and don’t overdress the salad or it’ll get soggy.

Equipment Needed

1. Small skillet (for toasting the pecans)
2. Wooden spoon or silicone spatula (stirring)
3. Plate (to cool the nuts)
4. Jar with lid or small bowl plus whisk (for the dressing)
5. Large mixing bowl (for the arugula and tossing)
6. Sharp knife and cutting board or mandoline (for thin apple slices)
7. Measuring spoons and measuring cups (maple, oil, vinegar, etc)
8. Salad servers or tongs (to toss and serve)

FAQ

Q: Can I make this salad ahead of time? A: Yes, kinda. Prep the arugula and dressing a day ahead and keep them separate, slice apples but store them in cold water with a splash of lemon or vinegar so they dont brown, then toss everything right before serving so it stays crisp.

Q: How do I stop the apples from turning brown? A: Toss slices in a little lemon juice or apple cider vinegar right after cutting, or dunk them in ice water for 5 minutes. You can also add them to the dressed salad right before serving.

Q: Any easy substitutions for pecans or goat cheese? A: Sure. Swap pecans for toasted walnuts or sliced almonds. For goat cheese use feta or a vegan crumbled cheese, or just skip it for a lighter salad.

Q: What is the best way to toast the pecans? A: Toast them in a dry skillet over medium heat for 3 to 5 minutes, shaking the pan often so they dont burn. Or toast on a baking sheet at 350 F for 6 to 8 minutes, stirring once halfway through.

Q: Can I make this vegan? A: Yes. Replace the butter with a little extra olive oil and use maple syrup as written. Omit the goat cheese or use a plant based crumbled cheese and youre good to go.

Q: How many servings and how many calories per serving? A: This recipe serves about 4. Rough estimate is 300 to 380 calories per serving depending on whether you include goat cheese and how much oil you use. Its an approximation but should give you a ballpark.

Simple Apple Arugula Salad Recipe Substitutions and Variations

Arugula: baby spinach, mixed salad greens, or watercress (watercress keeps a peppery kick if you want it).
Pecans: walnuts, sliced almonds, toasted sunflower seeds or hazelnuts — toast them quick in a dry pan for extra flavor.
Pure maple syrup: honey, agave nectar, or 1 tbsp brown sugar dissolved in 1 tbsp warm water (honey is the closest swap).
Goat cheese (optional): crumbled feta, ricotta salata, shaved Parmesan, or labneh for a creamy tang.

Pro Tips

– Keep an eye on the pecans the whole time, they go from toasty to burnt fast, so lower the heat if the maple starts to darken too quickly — sorry, dont use that long dash — better: if they start smelling bitter, pull them off. Let them cool completely before adding to the salad or they’ll wilt the arugula.

– Slice the apples paper thin with a sharp knife or mandoline, and toss them right away in a little dressing or lemon so they dont brown. If you need to prep early, store the slices in cold water with a splash of lemon for up to an hour.

– Make the dressing ahead and give it a good shake or whisk before serving so the flavors meld. Taste and tweak the acid and salt, cause sometimes you need a touch more vinegar or salt than you think.

– Don’t overdress or over-toss the greens, they bruise easy; dress most of the salad but save a little to finish at the table. Toasted nuts and goat cheese are best added last so they stay crunchy and the cheese stays nice and crumbly.

Simple Apple Arugula Salad Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I combined arugula, thinly sliced apples, and maple pecans in a November Salad that hides an unexpected pantry ingredient you'll want to try.

Servings

servings

Calories

381

kcal

Equipment: 1. Small skillet (for toasting the pecans)
2. Wooden spoon or silicone spatula (stirring)
3. Plate (to cool the nuts)
4. Jar with lid or small bowl plus whisk (for the dressing)
5. Large mixing bowl (for the arugula and tossing)
6. Sharp knife and cutting board or mandoline (for thin apple slices)
7. Measuring spoons and measuring cups (maple, oil, vinegar, etc)
8. Salad servers or tongs (to toss and serve)

Ingredients

5 oz arugula, about 5 cups loosely packed
2 medium apples (Fuji or Honeycrisp), thinly sliced
3/4 cup pecans
2 tbsp pure maple syrup divided
1 tbsp unsalted butter
3 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp lemon juice
Kosher salt and black pepper to taste
2 oz goat cheese, crumbled (optional)

Directions

Heat a small skillet over medium, melt the butter, add the pecans and 1 tablespoon maple syrup and cook, stirring often, until they're glossy and toasted about 3 to 4 minutes, watch them closely so they don't burn; transfer to a plate to cool and break any clumps apart.
Whisk together the olive oil, apple cider vinegar, Dijon mustard, 1 teaspoon lemon juice, the remaining 1 tablespoon maple syrup, and a pinch of kosher salt and black pepper in a jar or bowl, taste and adjust salt or vinegar if needed.
Thinly slice the apples and as soon as they're cut toss them with a couple tablespoons of the dressing to slow browning.
Put the arugula in a large bowl and pour most of the dressing over it, reserving a little to finish later, then toss gently so the leaves are evenly coated.
Add the dressed apple slices to the arugula and toss again, season with more salt and pepper to taste.
Scatter the cooled maple pecans over the salad and crumble the goat cheese on top if using.
Give everything one last gentle toss so the cheese and pecans distribute, serve right away so the arugula stays crisp.
Quick tips: don't walk away while toasting pecans or they'll burn, let the nuts cool fully or they'll wilt the greens, slice apples thin with a sharp knife or mandoline for best texture, and don't overdress the salad or it'll get soggy.

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.