Apple Pecan Arugula Salad

Apple Pecan Arugula Salad
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5 from 2 votes
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.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Entree, Salad, Side Dish
Cuisine: Mediterranean
Keyword: apple, arugula, peccan, salad
Servings: 4 servings
Calories: 238 kcal



  • 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
  • 3 Tbsp olive oil


  • Preheat oven to 350 degrees F (176 C) and arrange pecans on a bare baking sheet.
  • Bake pecans for 8-10 minutes or until fragrant and deep 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 entrĂ©e and 4 as a side (as original recipe is written // adjust if altering batch size).
  • 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.