Go Back
Simple Apple Arugula Salad Recipe
Ash Tyrrell

Simple Apple Arugula Salad Recipe

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. 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.
  2. 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.
  3. 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.

Notes

  • 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.