There’s something magical about the first bite of crisp apples, peppery arugula, and sweet maple-glazed pecans; it feels like fall on a fork. I remember making this salad one chilly October afternoon when the leaves painted my backyard in golds and reds. It became an instant favorite in my kitchen; a mix of cozy, crunchy, and sweet that perfectly captures the season’s warmth. This Fall Apple Salad brings simplicity and flavor together for any day you crave something fresh yet comforting.
Table of Contents
Why You’ll Love This Apple Arugula Salad Recipe
This Apple Arugula Salad With Maple Pecans balances sweetness, spice, and crunch in every bite. The maple pecans add a nutty caramelized texture, while the apples bring freshness to the peppery greens. It’s naturally gluten-free, vegetarian, and ready in under 20 minutes, making it perfect for busy evenings or festive tables. What makes it stand out from your average salad is the dressing, a zesty mix of apple cider vinegar, Dijon, and pure maple syrup that ties everything together beautifully. Pair it with a hearty soup like sweet potato soup, and you’ve got a satisfying fall meal.
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Apple Arugula Salad With Maple Pecans
A crisp and flavorful Apple Arugula Salad With Maple Pecans featuring tart apples, peppery greens, creamy goat cheese, and sweet maple-glazed pecans; a perfect fall salad ready in under 20 minutes.
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
6 cups baby arugula
2 crisp apples (Honeycrisp or Pink Lady), thinly sliced
½ cup crumbled goat cheese or feta
½ cup candied maple pecans (recipe below)
¼ cup dried cranberries
2 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon pure maple syrup
1 teaspoon Dijon mustard
Salt and pepper to taste
For the Maple Pecans:
1 cup pecan halves
2 tablespoons maple syrup
Pinch of sea salt
Instructions
1. In a skillet, toast pecans with maple syrup for 3–5 minutes until caramelized. Sprinkle with sea salt and cool.
2. Whisk together olive oil, maple syrup, Dijon, and apple cider vinegar until blended; season with salt and pepper.
3. In a large bowl, combine arugula, apples, cranberries, and goat cheese.
4. Add dressing and toss lightly to coat.
5. Top with maple pecans just before serving.
Notes
You can substitute goat cheese with feta or blue cheese.
Pears work beautifully instead of apples for a variation.
Store dressing separately if making ahead to keep greens crisp.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 9g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Ingredients
Here’s everything you need for this Fall Apple Salad:
- 6 cups baby arugula
- 2 crisp apples (Honeycrisp or Pink Lady), thinly sliced
- ½ cup crumbled goat cheese or feta
- ½ cup candied maple pecans (recipe below)
- ¼ cup dried cranberries
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
For the Maple Pecans:
- 1 cup pecan halves
- 2 tablespoons maple syrup
- Pinch of sea salt
This ingredient list is flexible. For a richer fall touch, try adding roasted sweet potato chunks, like the ones from honey feta sweet potato rounds, for warmth and heartiness.
How to Make this Fall Apple Salad
- Toast the Pecans:
In a skillet, add pecans and maple syrup. Stir over medium heat for 3–5 minutes until caramelized. Sprinkle with sea salt and set aside to cool. - Prepare the Dressing:
Whisk together olive oil, maple syrup, Dijon mustard, and apple cider vinegar until smooth and slightly thickened. Add a pinch of salt and pepper. - Assemble the Salad:
In a large bowl, toss arugula, sliced apples, dried cranberries, and goat cheese. Drizzle the dressing, then toss lightly to coat. - Add the Crunch:
Top with your cooled maple pecans right before serving for maximum crispness.
The result? A refreshing mix of crisp greens, creamy cheese, and sweet, nutty goodness that feels as cozy as a roasted autumn vegetable pot pie on a chilly night.
Tips and Variations
- Cheese Options: If you’re not a fan of goat cheese, swap it for blue cheese or shaved Parmesan.
- Fruit Substitutions: Replace apples with pears for a softer texture.
- Add Protein: Toss in grilled chicken or quinoa for a heartier salad.
- Make Ahead: Store the dressing and pecans separately; combine just before serving.
For a flavorful twist, try a drizzle of cranberry sauce as a garnish, it adds a festive sweetness that pairs beautifully with the greens.
Frequently Asked Questions
1. Can I make this Apple Arugula Salad ahead of time?
Yes! Prep the dressing and candied pecans in advance, and slice the apples just before serving to prevent browning.
2. What are the best apples for this salad?
Crisp, slightly tart varieties like Honeycrisp, Fuji, or Pink Lady work best for texture and balance.
3. Can I make the maple pecans without sugar?
You can swap maple syrup for honey or omit entirely for plain roasted nuts.
4. What’s a good main dish to pair with this salad?
This salad pairs wonderfully with cozy dishes like creamy brown sugar Dijon chicken thighs or baked pumpkin goat cheese risotto for a full fall-inspired meal.
Conclusion
This Apple Arugula Salad With Maple Pecans is the kind of dish that bridges summer freshness and fall comfort. With crisp apples, caramelized pecans, and tangy dressing, it’s an easy way to bring color and flavor to your table. Serve it as a side or make it the main event, it’s always a hit. Like my apple cider cake, it reminds me of family dinners, changing leaves, and everything that makes autumn so comforting.
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