Ingredients
SALAD
- 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)
DRESSING
- 1 large lemon, juiced (about 3 Tbsp or 45 ml)
- 1 Tbsp maple syrup
- 1 pinch sea salt
- 1 pinch black pepper
- 3 Tbsp olive oil
Instructions
- Toast Pecans: Preheat oven to 350 degrees F (176 C). Arrange the pecans on a bare baking sheet and bake for 8-10 minutes until fragrant and deep golden brown. Remove from the oven and set aside to cool.
- Prepare Salad Ingredients: While pecans are toasting, wash and prepare the arugula, peel, core, and thinly slice the apples lengthwise, and thinly slice the red onion. Place all salad ingredients, including dried cranberries if using, into a large mixing bowl.
- Make the Dressing: In a mixing bowl or mason jar, combine the lemon juice, maple syrup, sea salt, black pepper, and olive oil. Whisk or shake vigorously until the dressing is well emulsified. Taste and adjust seasoning as needed.
- Combine Salad and Dressing: Add the toasted pecans to the bowl with the salad ingredients. Pour the dressing over the salad and toss gently to combine, ensuring the arugula and apples are evenly coated.
- Serve: Serve the salad immediately. It yields 4 side servings or 2 entrée-sized servings. Store any leftovers separately with the dressing refrigerated for 2-3 days for best freshness.
Notes
- Nutrition information provided includes the dressing and optional dried cranberries.
- Store leftovers with dressing separate from the salad to keep greens fresh.
- Dressing can be kept sealed at room temperature for up to 2-3 days.
- For a nuttier flavor, toast pecans carefully without burning.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side
- Method: Baking
- Cuisine: Gluten-Free, Vegan
- Diet: Gluten Free
