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Big plate of Apple Pecan Arugula Salad for a healthy vegan side dish
4.96 from 50 votes

Apple Pecan Arugula Salad

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.
Author: Minimalist Baker
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 (side servings // or half as much as an entrée)
Category: Entree, Salad, Side
Cuisine: Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

SALAD

  • 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)

DRESSING

  • 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

Instructions

  1. Preheat oven to 350 degrees F (176 C) and arrange pecans on a bare baking sheet.
  2. Bake pecans for 8-10 minutes or until fragrant and deep golden brown. Remove from oven and set aside.
  3. While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.
  4. 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.
  5. Add pecans to salad and top with dressing. Toss to combine and serve immediately. Serves two as an entrée and 4 as a side (as original recipe is written // adjust if altering batch size).

  6. 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.

Notes

*Nutrition information is a rough estimate calculated with dressing and cranberries.

Nutrition Per Serving (1 of 4 side servings)