Apple Pecan Arugula Salad

Name: Apple Pecan Arugula Salad
Total time: 30 min
Ingredients: 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); 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

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Total: 30

Servings: 44

Ingredients

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1/2 cup raw pecans7 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)1 large lemon, juiced (1 lemon yields ~3 Tbsp or 45 ml)1 Tbsp maple syrup1 pinch each sea salt + black pepper3 Tbsp olive oil

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Instructions

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Step 1

Preheat oven to 350 degrees F (176 C) and arrange pecans on a bare baking sheet.

Step 2

Bake pecans for 8-10 minutes or until fragrant and deep golden brown. Remove from oven and set aside.

Step 3

While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.

Step 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.

Step 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).

Step 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.