Apple Arugula Salad With Maple Pecans: A 20-Minute Fall Favorite

Scale

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

Cook Mode Prevent your screen from going dark

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.

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.