Apple Pecan Arugula Salad

Name: Apple Pecan Arugula Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1/2 cup raw pecans; 7 oz 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; 1 pinch each sea salt + black pepper; 3 tbsp olive oil

By Minimalist Baker · Minimalist BakerPublic

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A healthy, hearty fall salad with peppery arugula, crisp apples, and toasted pecans. Dressed in a simple, vibrant lemon vinaigrette, it makes the perfect light-yet-satisfying plant-based side.

Prep: 5 min
Cook: 10 min
Total: 15 min
Servings: 4

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Recipe source

This recipe was taken from Apple Pecan Arugula Salad · by Minimalist Baker. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

0.5 cupraw pecans
200 garugula ((organic when possible))
2small apples ((1 tart, 1 sweet // peeled, quartered, cored and thinly sliced lengthwise))
1/4red onion ((thinly sliced))
2 tbspdried cranberries ((optional))
1large lemon, juiced ((1 lemon yields ~3 Tbsp or 45 ml))
1 tbspmaple syrup
1 pincheach sea salt + black pepper
3 tbspolive oil

Steps

1
Preheat oven to 175°C (176 C) and arrange pecans on a bare baking sheet.
2
Bake pecans for 8-10 minutes or until fragrant and deep golden brown. Remove from oven and set aside.
3
While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.
4
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.
5
Add pecans to salad and top with dressing. Toss to combine and serve immediately. Serves two as an entrée and 4 as a side (as original recipe is written // adjust if altering default number of servings).
6
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.

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Per portion

Calories: ~211.4 kcal
Protein: ~2.8 g
Fat: ~19.6 g
Carbs: ~21.3 g
Fiber: ~4.6 g
Sodium: ~44.7 mg

Figures include only weighable linked ingredients. Unweighable: dried cranberries ((optional)). Shown for one portion of a 4-portion recipe.

Approximate — includes pinches / kitchen approximations.

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