If you are craving a salad that bursts with vibrant flavors and textures, the Apple Arugula Salad with Maple Pecans and Goat Cheese Recipe is an absolute showstopper. This delightful salad combines peppery baby arugula with crisp, sweet apple slices and the rich creaminess of goat cheese, all elevated by the sweet crunch of maple-glazed pecans. The subtle tang from a homemade balsamic dressing ties everything together perfectly, making this salad not just a side dish but the star of any meal. It’s refreshingly simple yet sophisticated, ideal for impressing guests or treating yourself to something truly delicious and wholesome.
Ingredients You’ll Need
Every ingredient in this Apple Arugula Salad with Maple Pecans and Goat Cheese Recipe plays a vital role. From the peppery bite of arugula to the sweet juiciness of apples and the earthy crunch of pecans, each component creates a beautiful balance of flavor, color, and texture that makes this salad irresistible.
- 5 oz baby arugula: Provides a fresh, peppery green base that’s tender and vibrant.
- 3 apples (Fuji, Gala, or Honeycrisp), thinly sliced: Adds crisp sweetness and a juicy contrast.
- ½ cup dried figs, chopped: Introduces a chewy, sweet element that’s full of depth.
- ¼ cup red onion, thinly sliced: Offers a mild sharpness and crunchy texture.
- ½ cup goat cheese crumbles: Brings creamy tanginess with every bite.
- 1 cup pecan halves: Adds rich nuttiness and satisfying crunch.
- 2 tablespoons pure maple syrup: Used for glazing pecans for perfect sweetness.
- Pinch of sea salt: Enhances all the flavors naturally.
- ½ cup extra virgin olive oil: Forms the luscious base of the balsamic dressing.
- 3 tablespoons balsamic vinegar: Adds tang and depth to the dressing.
- 2 teaspoons pure maple syrup: Sweetens the dressing with a natural hint.
- 1½ teaspoons Dijon mustard: Gives the dressing a subtle tang and helps emulsify.
- 1 teaspoon fresh lemon juice: Brightens the dressing with fresh acidity.
- 1 garlic clove, minced: Adds a mellow aromatic kick to the dressing.
- ¼–½ teaspoon sea salt, to taste: Balances the dressing flavors perfectly.
- ½ teaspoon freshly ground black pepper: Provides a gentle spice that ties everything together.
How to Make Apple Arugula Salad with Maple Pecans and Goat Cheese Recipe
Step 1: Prepare the Maple Pecans
Preheat your oven to 350°F (175°C) to get ready for roasting the pecans. Toss the pecan halves gently with pure maple syrup and a pinch of sea salt until each nut is beautifully coated. Spread them evenly on a parchment-lined baking sheet to ensure they toast evenly. Roast for 5 to 7 minutes until they turn golden brown and release a tantalizing aroma. Keep a close eye—they can burn quickly! Once done, remove the pecans and allow them to cool completely; this will help them firm up into a deliciously crunchy treat.
Step 2: Whisk Up the Balsamic Dressing
Prepare the dressing by combining balsamic vinegar with pure maple syrup, Dijon mustard, fresh lemon juice, and the minced garlic clove. Slowly drizzle in the extra virgin olive oil while whisking continuously to create a smooth, emulsified dressing. Season with sea salt and freshly ground black pepper to bring out the layers of flavor. This dressing is the perfect harmony of sweet, tangy, and savory that will elevate the entire salad.
Step 3: Toss and Assemble the Salad
In a large bowl, layer your baby arugula, thinly sliced apples, chopped dried figs, and red onion slices. Add the cooled maple pecans and sprinkle with creamy goat cheese crumbles. Drizzle half of the balsamic dressing over the mix and toss gently to ensure every leaf and slice is kissed with flavor. Serve immediately with the remaining dressing on the side so everyone can customize their experience. Your Apple Arugula Salad with Maple Pecans and Goat Cheese Recipe is now ready to enjoy!
How to Serve Apple Arugula Salad with Maple Pecans and Goat Cheese Recipe
Garnishes
Enhance your salad presentation by adding a few extra pecan halves or a sprinkle of goat cheese right before serving. A light dusting of freshly ground black pepper or a few drops of extra maple syrup can also add a little flair. Fresh herbs like chopped basil or thyme can introduce an herbaceous brightness that pairs beautifully with the salad’s flavors.
Side Dishes
This Apple Arugula Salad pairs wonderfully with roasted chicken, grilled salmon, or even a light pasta dish. The salad’s balance of sweet and tangy notes makes it versatile enough to be served alongside many main courses without overpowering them. It’s also a great companion to warm, crusty bread for a simple yet satisfying meal.
Creative Ways to Present
For a special gathering, try serving the salad in individual clear glasses or layered mason jars to showcase all those beautiful colors and textures. You can also use edible flowers or thin ribbons of apple peel to add a touch of elegance. Another fun idea is arranging the ingredients on a large wooden board for a rustic, shareable platter experience.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Apple Arugula Salad with Maple Pecans and Goat Cheese Recipe, store the salad and dressing separately in airtight containers. Keep pecans and greens refrigerated but add pecans just before serving again to maintain their crunch.
Freezing
Freezing is not recommended for this salad due to its fresh ingredients like arugula and apples, which lose texture and flavor when thawed. The pecans and goat cheese also do not freeze well in this context, so best to enjoy fresh.
Reheating
This salad is best served fresh and cold, so reheating is not necessary. If you want to warm the roasted pecans slightly, do so gently in a dry skillet for a minute or two before adding them back to the chilled salad.
FAQs
Can I use other nuts instead of pecans?
Absolutely! Walnuts or almonds work well as alternatives, providing their own unique crunch and flavor that complements the salad beautifully.
What type of apples are best for this salad?
Fuji, Gala, or Honeycrisp apples are ideal choices because of their crisp texture and natural sweetness, which balance the peppery arugula and tangy goat cheese perfectly.
Is it possible to make this salad vegan?
Yes! Simply substitute the goat cheese with a plant-based cheese alternative and use maple syrup for sweetness. You can also tweak the dressing slightly by omitting honey if used and adjusting to taste.
How long can I keep the dressing in the fridge?
The balsamic dressing can be stored in a sealed container in the refrigerator for up to one week. Just give it a good shake or whisk before using, as it may separate over time.
Can I prepare the dressing and nuts ahead of time?
Yes, the dressing and maple-glazed pecans can be made a day or two ahead. Keep the pecans in an airtight container at room temperature and the dressing refrigerated until ready to toss with the salad.
Final Thoughts
You are going to love how effortlessly this Apple Arugula Salad with Maple Pecans and Goat Cheese Recipe brings a delicious, fresh twist to your meals. It’s a perfect blend of textures and flavors that feels both nourishing and indulgent. Give it a go, and I promise it will become one of your go-to salads for every season. Happy cooking and even happier eating!
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Apple Arugula Salad with Maple Pecans and Goat Cheese Recipe
- Total Time: 22 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A fresh and vibrant Apple Arugula Salad featuring sweet maple-roasted pecans, tart balsamic dressing, and creamy goat cheese, perfect for a light and flavorful meal or side dish.
Ingredients
Salad Ingredients
- 5 oz baby arugula (about 5 cups)
- 3 apples (Fuji, Gala, or Honeycrisp), thinly sliced
- ½ cup dried figs, chopped
- ¼ cup red onion, thinly sliced
- ½ cup goat cheese crumbles
- 1 cup pecan halves
- Pinch of sea salt
Maple Pecan Coating
- 2 tablespoons pure maple syrup
Balsamic Dressing
- ½ cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 teaspoons pure maple syrup
- 1½ teaspoons Dijon mustard
- 1 teaspoon fresh lemon juice
- 1 garlic clove, minced
- ¼–½ teaspoon sea salt, to taste
- ½ teaspoon freshly ground black pepper
Instructions
- Prepare the Maple Pecans: Preheat the oven to 350°F (175°C). In a bowl, toss the pecan halves with 2 tablespoons of pure maple syrup and a pinch of sea salt until they are evenly coated. Spread the pecans in a single layer on a parchment-lined baking sheet. Roast in the oven for 5–7 minutes, keeping a close eye to prevent burning, until they are golden brown and fragrant. Remove from the oven and allow the pecans to cool completely.
- Prepare the Balsamic Dressing: In a bowl, combine balsamic vinegar, Dijon mustard, minced garlic, fresh lemon juice, 2 teaspoons maple syrup, sea salt, and freshly ground black pepper. Slowly drizzle in the extra virgin olive oil while whisking continuously to emulsify the dressing. Adjust seasoning with sea salt and black pepper according to taste.
- Assemble the Salad: In a large salad bowl, add the baby arugula, thinly sliced apples, chopped dried figs, and thinly sliced red onion. Add the cooled maple-roasted pecans and goat cheese crumbles. Drizzle half of the prepared balsamic dressing over the salad and toss gently to combine all ingredients evenly. Serve immediately with the remaining dressing on the side.
Notes
- Watch the pecans closely while roasting to avoid burning.
- The type of apples can be substituted with any crisp, sweet variety like Honeycrisp or Gala.
- Maple syrup adds subtle sweetness to both the pecans and dressing, enhancing the salad’s flavor balance.
- The salad is best served fresh to maintain the crispness of the arugula and apples.
- For a vegan option, substitute goat cheese with a plant-based cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
