🎉 Introduction
There’s something magical about the combination of crisp apples, peppery arugula, creamy goat cheese, and sweet maple pecans. This Apple Arugula Salad with Maple Pecans is the ultimate fall salad — a balance of fresh, tangy, and sweet flavors with a satisfying crunch in every bite.
It’s perfect for holiday gatherings, cozy dinners, or as a beautiful starter for any meal. The homemade maple balsamic vinaigrette ties everything together with warmth and brightness.
If you love salads that look impressive but come together quickly, this one will become your favorite — fresh, seasonal, and full of flavor that celebrates autumn on a plate. 🍂✨
🧰 Equipment Needed
- Small skillet or saucepan (for toasting pecans)
- Salad spinner or colander
- Large mixing bowl
- Small bowl or jar (for dressing)
- Whisk or fork
- Knife and cutting board
🛒 Ingredients
🍏 Salad Base
- 5 oz arugula, washed and dried
- 3 apples, very thinly sliced (Honeycrisp, Fuji, or Pink Lady)
- ½ cup figs, sliced (fresh or dried)
- ¼ cup red onion, thinly sliced
- ½ cup goat cheese crumbles
🌰 Maple Pecans
- 1 cup pecan halves
- 1 tbsp maple syrup
- 1 tsp olive oil
- 1 pinch sea salt
🍁 Balsamic Maple Dressing
- ½ cup olive oil
- 3 tbsp balsamic vinegar
- 1½ tsp Dijon mustard
- 2½ tbsp maple syrup
- 1 tsp lemon juice
- 1 garlic clove, minced
- ½ tsp black pepper
- ¼ tsp sea salt
👩🍳 Directions
Step 1 – Make the Maple Pecans
In a small skillet, combine pecans, maple syrup, olive oil, and a pinch of sea salt.
Cook over medium heat for 3–4 minutes, stirring constantly, until the pecans are coated and slightly glossy.
Transfer to parchment paper to cool and harden.
Step 2 – Prepare the Dressing
In a small bowl or jar, whisk together balsamic vinegar, Dijon mustard, maple syrup, lemon juice, garlic, salt, and pepper.
Slowly drizzle in olive oil while whisking until the dressing emulsifies (becomes smooth and creamy).
Step 3 – Slice the Apples and Vegetables
Core and thinly slice the apples. Slice red onion and figs. Keep everything thin for a light, elegant salad texture.
Step 4 – Assemble the Salad
In a large mixing bowl, add arugula, apples, figs, and red onions. Drizzle lightly with the prepared dressing and toss gently to coat.
Step 5 – Add the Finishing Touches
Top with maple pecans and goat cheese crumbles. Drizzle a little extra dressing on top just before serving.
🍽️ Servings & Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time (for pecans): 5 minutes
- Total Time: 20 minutes
🧊 Storage & Reheating
- Refrigerator: Store salad (without dressing) for up to 2 days.
- Dressing: Keep refrigerated in a sealed jar for up to 1 week. Shake before using.
- Pecans: Store in an airtight container at room temperature for up to 5 days.
- Reheating: Not needed — serve chilled or at room temperature.
🥄 Variations
- Nut-Free Option: Use sunflower seeds or pumpkin seeds instead of pecans.
- Vegan Version: Skip goat cheese or use vegan feta.
- Berry Twist: Add dried cranberries or pomegranate arils for extra color and flavor.
- Savory Touch: Add roasted sweet potatoes or grilled chicken for a hearty main dish.
- Cheese Swap: Try blue cheese or feta instead of goat cheese for a stronger flavor.
- Warm Salad Version: Slightly warm the dressing and toss with arugula for a comforting winter salad.
- Crunchier Option: Add toasted almonds or walnuts alongside the maple pecans.
❓ 10 FAQs
1. Can I make this salad ahead of time?
Yes! Assemble everything except the dressing and pecans. Add them right before serving.
2. What apples work best?
Crisp, sweet-tart varieties like Honeycrisp or Pink Lady hold up well and add crunch.
3. Can I use dried figs?
Yes — rehydrate them in warm water for 5 minutes to soften if needed.
4. Can I use spinach instead of arugula?
Absolutely! Spinach adds a milder, sweeter flavor.
5. How do I make the salad less sweet?
Reduce maple syrup in both the dressing and the pecans.
6. Is it okay to use pre-made candied pecans?
Yes — but homemade maple pecans taste fresher and less processed.
7. What’s the best substitute for goat cheese?
Try feta, ricotta salata, or crumbled plant-based cheese.
8. Can I serve this as a main dish?
Yes — add grilled chicken, tofu, or salmon to make it a complete meal.
9. Can I make the dressing oil-free?
You can blend in avocado or Greek yogurt for creaminess instead.
10. Can I store leftovers after dressing?
Yes, but the arugula will soften. It’s best eaten fresh within a few hours.
🏁 Conclusion
This Apple Arugula Salad with Maple Pecans is the perfect mix of crisp, creamy, and sweet — a flavor and texture masterpiece that feels gourmet yet simple to make.
The peppery arugula pairs beautifully with sweet apples and figs, while maple pecans add crunch and warmth. The tangy balsamic dressing ties it all together into a salad that tastes like autumn elegance.
It’s colorful, seasonal, and endlessly versatile — ideal for holiday tables, dinner parties, or a refreshing lunch.
Apple Arugula Salad with Maple Pecans — Crisp, Tangy & Perfectly Sweet
Adem Recipes Daily 🍽️
Your pocket cooking companion — best recipes and daily recipes you can cook at home. Discover 1,700+ recipes inside the app, step-by-step and delicious.
Coming Soon
Ingredients
Adem Recipes Daily App
Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.
Coming Soon
Equipment
Method
- In a small skillet, combine pecans, maple syrup, olive oil, and a pinch of sea salt.
- Cook over medium heat for 3–4 minutes, stirring constantly, until the pecans are coated and slightly glossy.
- Transfer to parchment paper to cool and harden.
- In a small bowl or jar, whisk together balsamic vinegar, Dijon mustard, maple syrup, lemon juice, garlic, salt, and pepper.
- Slowly drizzle in olive oil while whisking until the dressing emulsifies (becomes smooth and creamy).
- Core and thinly slice the apples. Slice red onion and figs. Keep everything thin for a light, elegant salad texture.
- In a large mixing bowl, add arugula, apples, figs, and red onions. Drizzle lightly with the prepared dressing and toss gently to coat.
- Top with maple pecans and goat cheese crumbles. Drizzle a little extra dressing on top just before serving.
Notes
Yes! Assemble everything except the dressing and pecans. Add them right before serving. 2. What apples work best?
Crisp, sweet-tart varieties like Honeycrisp or Pink Lady hold up well and add crunch. 3. Can I use dried figs?
Yes — rehydrate them in warm water for 5 minutes to soften if needed. 4. Can I use spinach instead of arugula?
Absolutely! Spinach adds a milder, sweeter flavor. 5. How do I make the salad less sweet?
Reduce maple syrup in both the dressing and the pecans. 6. Is it okay to use pre-made candied pecans?
Yes — but homemade maple pecans taste fresher and less processed. 7. What’s the best substitute for goat cheese?
Try feta, ricotta salata, or crumbled plant-based cheese. 8. Can I serve this as a main dish?
Yes — add grilled chicken, tofu, or salmon to make it a complete meal. 9. Can I make the dressing oil-free?
You can blend in avocado or Greek yogurt for creaminess instead. 10. Can I store leftovers after dressing?
Yes, but the arugula will soften. It’s best eaten fresh within a few hours. 🏁 Conclusion This Apple Arugula Salad with Maple Pecans is the perfect mix of crisp, creamy, and sweet — a flavor and texture masterpiece that feels gourmet yet simple to make. The peppery arugula pairs beautifully with sweet apples and figs, while maple pecans add crunch and warmth. The tangy balsamic dressing ties it all together into a salad that tastes like autumn elegance. It’s colorful, seasonal, and endlessly versatile — ideal for holiday tables, dinner parties, or a refreshing lunch.
