Introduction

This Apple Arugula Salad is a delightful combination of crisp apples, peppery arugula, and sweet figs, topped with toasted pecans and creamy goat cheese. The tangy balsamic dressing brings all the flavors together for a fresh and vibrant salad perfect for any season.

A white plate holds a fresh salad made of green arugula leaves as the base layer, topped with thin slices of red-skinned apple arranged in small clusters across the plate. Scattered over the salad are glossy brown pecans and pieces of dried figs showing their seedy interior, adding texture. Thin strips of light purple-red onion are sprinkled throughout, along with small crumbles of white goat cheese. The salad is drizzled with a dark balsamic dressing, adding shine and contrast to the colors. The dish is set on a white marbled surface with partial views of apple halves and golden utensils nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 apples, sliced very thin
5 oz arugula
1/4 cup red onion, sliced thin
1/2 cup figs, chopped
1/2 cup goat cheese crumbles
1 cup pecan halves
2 Tbsp maple syrup (for pecans)
Pinch of sea salt (for pecans)
1/2 cup olive oil
2 tsp maple syrup (for dressing)
1 tsp lemon juice
1 1/2 tsp Dijon mustard
1/2 tsp pepper
1 garlic clove, minced
3 Tbsp balsamic vinegar
1/4–1/2 tsp sea salt (or to taste, for dressing)

Instructions

Step 1: Preheat the oven to 350°F. Toss the pecans with 2 tablespoons of maple syrup and a pinch of sea salt. Arrange them on a parchment-lined baking sheet and bake for 5-7 minutes, or until they are toasted and slightly darkened. Remove from the oven and let cool.
Step 2: In a bowl, whisk together the olive oil, 2 teaspoons maple syrup, lemon juice, Dijon mustard, pepper, minced garlic, balsamic vinegar, and sea salt. Adjust seasoning to your taste to create the dressing.
Step 3: Add the arugula to a large salad bowl. Arrange the sliced apples, chopped figs, red onion, goat cheese crumbles, and toasted pecans on top of the greens.
Step 4: Just before serving, drizzle about half of the dressing over the salad and toss gently to combine. Serve immediately and enjoy!

Tips & Variations

For a crunchier texture, substitute pecans with toasted walnuts or almonds.
If fresh figs are unavailable, dried figs soaked in warm water work well as a substitution.
Use honey instead of maple syrup for a different sweet flavor in both the pecans and dressing.
To make it vegan, skip the goat cheese or use a plant-based cheese alternative.

Storage

Store leftover salad components separately in airtight containers; the dressing should be kept in a small jar. Toasted pecans can be stored at room temperature for up to a week. Once dressed, the salad is best eaten immediately but can be refrigerated briefly for up to 4 hours. Toss the salad gently again before serving if chilled.

How to Serve

A white bowl filled with a fresh salad. The bottom layer is green arugula leaves spread evenly. On top, there are thin, curved slices of red-skinned apple arranged in small groups around the bowl. Scattered between the apple slices are whole pecan nuts with a glossy brown color. There are also small pieces of dried figs showing a dark brown inside with tiny seeds. Thin slices of purple onion are dispersed throughout. White crumbled cheese is sprinkled on top, and a light brown dressing is drizzled over everything. The bowl sits on a white marbled surface with some apple halves and pecans nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

It’s best to keep the salad ingredients and dressing separate and combine them just before serving to avoid sogginess. The pecans can be toasted ahead and stored in an airtight container.

What type of apples work best in this salad?

Choose crisp and slightly tart apples like Granny Smith, Honeycrisp, or Pink Lady to balance the sweetness of the figs and dressing.