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Fall Apple Arugula Salad

A vibrant autumn salad featuring peppery arugula, crisp apples, candied pecans, dried figs, and feta with a maple balsamic vinaigrette.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 5 oz arugula fresh
  • 2 apples Honeycrisp or Gala, sliced
  • 0.5 cup pecans
  • 1 tbsp maple syrup for nuts
  • 0.5 cup dried figs quartered
  • 0.5 cup feta cheese crumbled
  • 0.5 red onion thinly sliced
Dressing
  • 0.33 cup olive oil extra virgin
  • 3 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard

Equipment

  • Large serving bowl/platter
  • Small skillet (for nuts)
  • Jar or whisk (for dressing)

Method
 

  1. In a small skillet over medium heat, toast pecans with 1 tbsp maple syrup and a pinch of cinnamon for 3-5 mins until glazed. Cool on parchment.
  2. Whisk olive oil, balsamic vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper in a small jar until emulsified.
  3. Slice apples thinly and red onion into slivers. Quarter the dried figs.
  4. Place arugula in a large serving bowl.
  5. Top greens with sliced apples, red onion, figs, crumbled feta, and the cooled candied pecans.
  6. Drizzle with dressing just before serving and toss gently.

Notes

Soak red onion slices in ice water for 10 mins to remove harshness if desired.