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
- Preheat oven to 350 degrees F and arrange pecans on a bare baking sheet.
- Bake pecans for 8-10 minutes or until fragrant and deep golden brown. Remove from oven and set aside.
- While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.
- 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.
- Add pecans to salad and top with dressing. Toss to combine and serve immediately.
- To save for lunch for the week. Store salad in individual containers (dressing separate from salad) covered in the refrigerator for 2-3 days.