Apple Pecan Arugula Salad

By Minimalist Baker

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.

Ingredients

• 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
• 1 pinch each sea salt + black pepper
• 1 pinch each sea salt + black pepper
• 3 Tbsp olive oil

Instructions

1. 1

   Preheat oven to 350 degrees F (176 C) and arrange pecans on a bare baking sheet.

2. 2

   Bake pecans for 8-10 minutes or until fragrant and deep golden brown. Remove from oven and set aside.

3. 3

   While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.

4. 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. 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. 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.