Simple Apple Arugula Salad Recipe | Fresh, Crisp & Delicious

I just made this Simple Apple Arugula Salad yesterday, and I’m excited to share it with you. As I tossed the crisp apple slices, peppery arugula, and crunchy pecans together, the smell of maple-roasted nuts filled my kitchen.

I couldn’t wait to dig in, and the first bite was a perfect mix of sweet, tart, creamy, and nutty. It’s quickly become one of my go-to salads for both weeknight dinners and casual entertaining.

If you enjoy cozy fall flavors, you might also love this Pumpkin and Gouda Stuffed Shells with Brown Butter and Sage Alfredo Sauce Recipe. Let me walk you through how to make it (and why it works so well).

Ingredients

Here’s what you’ll need — with tips and explanations to make each component shine:

3 apples, thinly sliced (I like Fuji or Gala for crisp, sweet flavor; Honeycrisp works great too)
5 oz baby arugula (the young arugula leaves are milder and less bitter)
¼ cup red onion, very thinly sliced (adds a subtle bite)
½ cup dried figs, chopped (for chewy sweetness)
½ cup goat cheese crumbles (crumbled goat cheese blends beautifully; avoid pre-sliced logs)

For the Maple Pecans

1 cup pecan halves (raw)
2 Tbsp pure maple syrup (not pancake syrup)
Pinch of sea salt (to balance sweetness)

For the Dressing

½ cup extra virgin olive oil (a good oil gives much better flavor)
3 Tbsp balsamic vinegar
2 tsp maple syrup
1 tsp fresh lemon juice (helps keep apples from browning)
1½ tsp Dijon mustard (essential for depth)
1 garlic clove, minced (fresh is better than powder)
Salt and black pepper to taste

Note: several servings

Variations

You can adapt this salad easily:

Dairy-free / Vegan: Swap goat cheese for a vegan cheese crumble or omit entirely. Use maple syrup instead of honey.
Nut-free: Replace pecans with toasted pumpkin seeds or sunflower seeds.
Lower sugar: Reduce maple syrup in the pecans and dressing, or use a sugar-free sweetener.
Add-ins for flavor: Toss in dried cranberries, roasted butternut squash cubes, sliced avocado, or toasted walnuts.
Greens swap: Mix arugula with baby spinach or mixed greens for a milder base.

For a cozy dinner pairing, try it with something hearty like this Italian Pot Roast and Parmesan Risotto Recipe — the contrast of fresh salad and rich flavors is absolutely perfect.

Cooking Time

Here’s how long it takes to get this salad from start to finish:

Prep Time: 15 minutes
Cooking / roasting pecans: 5 minutes
Total Time: 20 minutes

Equipment You Need

Baking sheet (to toast pecans)
Parchment paper (prevents sticking)
Large mixing bowl (to toss the salad)
Whisk (to emulsify the dressing)
Sharp knife and cutting board (for slicing apples, figs, onion)

How to Make Simple Apple Arugula Salad?

Roast the Maple Pecans

Preheat your oven to 350 °F (175 °C). Toss pecan halves with maple syrup and a pinch of salt. Spread them out on a parchment-lined baking sheet and bake for 5–7 minutes until fragrant and golden, watching carefully so they don’t burn.

Whisk the Dressing

While the pecans cool, whisk together olive oil, balsamic vinegar, maple syrup, lemon juice, Dijon, minced garlic, salt, and pepper. Taste and adjust seasoning until it’s balanced—sweet, tangy, and savory.

Assemble the Salad

In a large bowl, layer baby arugula, apple slices, red onion, chopped figs, and goat cheese. Just before serving, drizzle about half the dressing, toss gently to coat, and top with cooled maple pecans. Serve immediately.

Additional Tips for Making this Recipe Better

From my experience, a few tweaks make this salad shine:

I always add the apples at the last minute so they remain crisp.
If I prepare ahead, I soak apple slices in lightly salted water (½ tsp salt per cup) for 10 minutes, then rinse and dry — slows browning.
I reserved a bit of goat cheese and pecans to sprinkle on top for the presentation.
I taste and adjust the dressing after mixing once—I often add a tiny extra squeeze of lemon or dash of salt.
I never overdress; I keep extra dressing in case someone wants more.

How to Serve Simple Apple Arugula Salad?

Serve this salad on a large shallow platter or in a wide bowl so the colors show. Spread the arugula as a base, fanning apple slices outward, then sprinkle onions, figs, and goaty crumbles.

Drizzle a little extra dressing over for that glossy look. Garnish with a few extra pecans or a sprig of fresh parsley. Pair it with grilled chicken or fish, or serve as a striking starter.

Nutritional Information

Here’s a rough idea of what one serving contains (based on the original recipe):

Calories: ~379 kcal
Protein: ~6 g
Carbohydrates: ~30 g
Fat: ~28 g

Make Ahead and Storage

Storage

Store leftovers in an airtight container without dressing in the refrigerator. The salad is best within 1–2 days; apples will start to soften and brown.

Restoring

If the salad becomes soggy, drain any excess liquid, freshen with crispy additions (extra arugula, fresh apple slices), and toss with a fresh drizzle of dressing.

Freezing / Reheating

This salad doesn’t freeze well—arugula and apples will lose texture. Also, there’s no reheating step (it’s best eaten cold or at room temperature).

Why You’ll Love This Recipe?

A few reasons I keep coming back to it:

This recipe is so simple — minimal prep but maximum flavor.
It’s versatile — serve it as a side or add protein to make it a meal.
Great for seasonal fruit lovers — celebrates apple season.
You can customize freely — swap nuts, cheese, or greens to match your diet.
It’s visually beautiful — crisp apples, bright greens, and roasted nuts make a stunning plate.

Ash Tyrrell