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APPLE PECAN ARUGULA SALAD
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
  1. Preheat oven to 350F and arrange pecans on a bare baking sheet
  2. Bake pecans for 8 to 10 mins or until fragrant and depp 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 entree and 4 as a side (as original recipe is written, adjust if altering batch sizes).
  6. 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.
 

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