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

  1. Preheat oven to 350 degrees F (176 C)
  2. Arrange pecans on a bare baking sheet.
  3. Bake pecans for 8-10 minutes or until fragrant and deep golden brown. Remove from oven and set aside.
  4. While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.
  5. Prepare dressing in a mixing bowl or mason jar by adding all ingredients and whisking or shaking vigorously to combine.
  6. 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.