Fall Apple Arugula Salad

Fall Apple Arugula Salad

This salad is one that I make a lot for friends when I’m hosting. It’s so simple in nature you likely already have most of the ingredients on hand  (the best kind of recipe, in my opinion). A healthy, hearty fall salad with peppery arugula, crisp apples, and toasted pecans. Dressed in a simple, vibrant lemon vinaigrette, it makes the perfect light-yet-satisfying plant-based meal or side.

Yields: 6 servings


  • 1 cup  raw pecans (or nut of choice)
  • 4 cups of arugula (organic when possible)
  • 4 small apples (1 tart, 1 sweet), peeled, quartered, cored and thinly sliced lengthwise
  • 1/2 red onion, thinly sliced
  • 1/4 cup dried cranberries


  • 1/2 cup lemon juice (juice from 2 lemons)
  • 2 Tbsp real maple syrup (or honey)
  • Pinch each sea salt + black pepper
  • 1/4 cup olive oil


  1. Preheat oven to 350 degrees F and arrange pecans on a bare baking sheet.
  2. Bake pecans for 8-10 minutes or until fragrant and deep golden brown. Remove from oven and set aside.
  3. While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.
  4. Prepare dressing in a mixing bowl or mason jar by adding all ingredients and whisking or shaking vigorously to combine. Taste and adjust flavor as needed.
  5. Add pecans to salad and top with dressing. Toss to combine and serve immediately.
  6. To save for lunch for the week. Store salad in individual containers (dressing separate from salad) covered in the refrigerator for 2-3 days.