Apple Arugula Salad with Candied Pecans
by: claire cary
Say hello to your new favorite Fall side dish. This Apple Arugula Salad is the perfect addition to a Fall dinner or just as a yummy lunch! It's bursting with flavor from onions, crisp apples, and candied pecans. Topped with an easy vinaigrette for a simple 10 minute dish!
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Ingredients
Salad:
- 7 cups arugula
- 2 medium apples
- ¼ cup sliced red onion
- ¼ cup dried cranberries
Pecans:
- ½ cup pecans
- ⅓ cup coconut sugar
- ¼ tsp cinnamon
- ¼ tsp sea salt
- 2 tbsp water
Instructions
- Add the coconut sugar, water, salt and cinnamon to a saute pan and bring to a low boil.
- Add the pecans and cook for 5-10 minutes, or until the pecans are well coated and no extra liquid remains.
- Remove from the pan and set aside.
- Use a mandolin or knife to thinly slice the onion and apples.
- Add the arugula to a large bowl with the apples, onion, dried cranberries and pecans.
- Whisk together all of the dressing ingredients in a small bowl or container.
- Pour the dressing over the salad when you are ready to serve.
Notes
You can use any variety of apple for this salad, but a nice crisp apple works best. I use 1 granny smith and 1 honeycrisp apple.
I suggest this mandoline slicer to get the apple and onion into very fine, thin strips.
For a lighter, low sugar option, use regular pecans and not candied.
Serving: 1bowl / Calories: 201kcal / Carbohydrates: 22g / Protein: 1.5g / Fat: 13.2g / Fiber: 1.7g / Sugar: 13g
