https://www.copymethat.com/r/evdecwA6X/apple-pecan-arugula-salad/
67453236
lQwnCX3
evdecwA6X
2024-03-29 08:52:06
APPLE PECAN ARUGULA SALAD
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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 meal or side.
Servings: 4
Servings: 4
Ingredients
- subheading: SALAD:
- ½ C raw pecans
- 7 oz arugula (organic when available).
- 2 small apples (1 tart, 1 sweet, peeled, quartered, quartered, cored and thinly sliced lengthwise
- ¼ red onion, thinly sliced
- 2 TBS dried cranberries (optional).
- subheading: DRESSING:
- 1 large lemon, juiced (1 lemon yields 3 TBS or 45 ml ).
- 1 TBS maple syrup
- 1 pinch each, sea salt + fresh ground black pepper
- 3 TBS EVOO
Steps
- Preheat oven to 350F and arrange pecans on a bare baking sheet
- Bake pecans for 8 to 10 mins or until fragrant and depp 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 entree and 4 as a side (as original recipe is written, adjust if altering batch sizes).
- Store leftovers (dressing separate from salad), covered in the frig for 2 to 3 days (though best when fresh). Dressing should keep at room temperature for 2 to 3 days when well sealed.