Apple Pecan Arugula Salad
This vibrant vegan salad features peppery arugula paired with crisp apples, toasted pecans, and tangy dried cranberries. Tossed in a refreshing lemon vinaigrette, it offers a perfect balance of sweet and savory notes. It works beautifully as a light main or a simple seasonal side dish for autumn and winter gatherings.
Instructions
- 1
Preheat oven to 350°F (176°C). Arrange raw pecans (0.5 cup) on a baking sheet and toast for 8-10 minutes until golden and fragrant.
- 2
In a large mixing bowl, combine arugula (7 oz), sliced apples (2 small), onion (0.25 red), and dried cranberries (2 tbsp).
- 3
Prepare the vinaigrette by whisking together lemon juice (1 large), maple syrup (1 tbsp), salt pepper (1 pinch), and olive oil (3 tbsp) in a small bowl or jar.
- 4
Add the toasted pecans to the salad bowl and drizzle with the prepared dressing. Toss gently to coat and serve immediately.
Nutrition Facts
Per portion