Apple and Arugula Salad with Maple Pecans

Ingredients

Salad

• 3 apples, thinly sliced

• 5 oz arugula

• 1/4 cup red onion, thinly sliced

• 1/2 cup figs, chopped

• 1/2 cup goat cheese crumbles

Maple Pecans

• 1 cup pecan halves

• 2 Tbsp maple syrup

• Pinch of sea salt

Dressing

• 1/2 cup olive oil

• 2 tsp maple syrup

• 1 tsp lemon juice

• 1 1/2 tsp Dijon mustard

• 1/2 tsp black pepper

• 1 garlic clove, minced

• 3 Tbsp dark barrel-aged balsamic vinegar

• 1/4–1/2 tsp sea salt, or to taste

Instructions

1. Prepare the maple pecans: Preheat the oven to 350°F. Toss the pecans with maple syrup and a pinch of sea salt. Spread on a parchment-lined baking sheet and bake for 5–7 minutes, until toasted and slightly darkened. Remove from the oven and let cool.

2. Make the dressing: Whisk together the olive oil, maple syrup, lemon juice, Dijon mustard, black pepper, garlic, balsamic vinegar, and sea salt. Adjust seasoning to taste.

3. Assemble the salad: Add the arugula to a large salad bowl. Top with sliced apples, red onion, figs, goat cheese, and cooled maple pecans.

4. Serve: Just before serving, drizzle about half of the dressing over the salad and toss gently. Serve with additional dressing as desired.