Recipe source.
Ingredients
For the salad:
- 1/2 cup raw pecans
- 7 ounces arugula (organic when possible)
- 2 small apples, peeled, quartered, cored and thinly sliced lengthwise
- 1/4 red onion, thinly sliced
- optional: 2 tablespoon dried cranberries
For the dressing:
- 1 large lemon, juiced (~3 Tbsp)
- 1 tablesppon maple syrup
- Pinch each sea salt + black pepper
- 3 tablespoon olive oil
Steps
- Preheat oven to 350 degrees F (176 C)
- Arrange pecans on a bare baking sheet.
- Bake pecans for 8-10 minutes or until fragrant and deep golden brown. Remove from oven and set aside.
- While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.
- Prepare dressing in a mixing bowl or mason jar by adding all ingredients and whisking or shaking vigorously to combine.
- Add pecans to salad and top with dressing. Toss to combine and serve immediately. Serves two as an entrée and 4 as a side.
You can 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.