In this simple, seasonal and healthy salad, peppery arugula is combined with crisp apples, toasted pecans, red onion, and dried cranberry. A vibrant lemon vinaigrette complements this flavorful plant-based dish. It's a perfect beginning to your lunch or dinner. To make it a main dish, consider adding crumbled goat cheese, white beans, chickpeas, or tofu for your favorite protein. Serves 4.
1/2 cup raw pecans
7 ounces arugula (organic when possible)
2 small apples (1 tart, 1 sweet, peeled, quartered, cored and thinly sliced lengthwise)
1/4 red onion (thinly sliced)
2 Tbsp dried cranberries (optional)
1 large lemon, juiced (1 lemon yields ~3 Tbsp or 45 ml)
1 Tbsp maple syrup (optional)
1 pinch each sea salt + black pepper
3 Tbsp olive oil
1 tsp water
Preheat oven to 350 degrees F (176 C) 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. Serves two as an entrée and four as a side.
Store leftovers (dressing separate from salad) covered in the refrigerator for 2-3 days (though best when fresh). Dressing should keep at room temperature for 2-3 days when well sealed.
Recipe Resource: https://minimalistbaker.com/apple-pecan-arugula-salad/
Photo Attribution: minimalistbaker.com