Can I make Apple Arugula Salad ahead of time?

Yes, but for best texture and freshness, store each component separately and assemble just before serving. To avoid browning, soak sliced apples in lightly salted water for 10 minutes, rinse, and pat dry before storage.

What are the best apples for arugula salad?

Fuji, Gala, and Honeycrisp apples are excellent choices due to their crisp texture and sweet flavor. Avoid overly soft or mealy apples, as they won’t hold up well in the salad.

Can I use a different dressing instead of balsamic maple vinaigrette?

Absolutely. While the balsamic maple vinaigrette complements the salad beautifully, you can try a honey mustard vinaigrette, apple cider vinegar dressing, or even a lemon tahini dressing for a different twist.

Apple Arugula Salad – Best Fall Salad

Name: Apple Arugula Salad
Prep time: 15 min
Cook time: PT-490390H21M38S
Total time: 20 min
Cuisine: American
Ingredients: 3 apples, sliced very thin; 5 oz baby arugula; 1/4 cup red onion, thinly sliced; 1/2 cup dried figs, chopped; 1/2 cup goat cheese crumbles; 1 cup pecan halves; 2 tablespoons maple syrup (for pecans); Pinch of sea salt (for pecans); 1/2 cup extra virgin olive oil; 3 tablespoons balsamic vinegar; 2 teaspoons maple syrup (for dressing); 1 teaspoon lemon juice; 1 1/2 teaspoons Dijon mustard; 1 garlic clove, minced; 1/4–1/2 teaspoon sea salt, to taste; 1/2 teaspoon black pepper

Description

This Apple Arugula Salad is a vibrant and flavor-packed fall favorite, featuring sweet apples, peppery arugula, maple-roasted pecans, goat cheese, and a tangy balsamic maple vinaigrette. Ready in just 20 minutes, it’s perfect for any occasion — whether as a light lunch, dinner side, or festive gathering starter.

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Toss pecans with maple syrup and a pinch of sea salt.
Spread pecans on a parchment-lined baking sheet and bake for 5–7 minutes until golden and fragrant. Cool completely.
In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, lemon juice, Dijon mustard, garlic, salt, and pepper to make the dressing.
In a large salad bowl, add arugula and top with sliced apples, chopped figs, red onion, goat cheese crumbles, and roasted pecans.
Just before serving, drizzle about half the dressing over the salad and toss gently to combine.

Notes

Use Fuji, Gala, or Honeycrisp apples for the best texture and sweetness.
Soak apple slices in salted water (1 tsp salt per cup of water) for 10 minutes to prevent browning if prepping ahead.
Only dress the salad right before serving to maintain freshness and crunch.
Customize with add-ins like pomegranate seeds, roasted sweet potatoes, or protein like chicken or salmon.

Prep Time: 15 minutes
Cook Time: 5–7 minutes
Category: Salad
Method: No-Cook (except for pecans)
Cuisine: American

Nutrition

Serving Size: 1 salad serving (1/4 of recipe)
Calories: 379 kcal
Sugar: 21 g
Sodium: 92 mg
Fat: 28 g
Saturated Fat: 5 g
Unsaturated Fat: 21 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 5 g
Protein: 6 g
Cholesterol: 9 mg