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Can I talk to you about salad, and also, life?
First, salad. No one should be forced to have a conversation on an empty stomach.
This salad is an adaptation of one I’ve been making recently for friends when hosting. It’s so simple in nature you likely already have most of the ingredients on hand right now (the best kind of recipe, in my opinion).
Peppery arugula is combined with crisp apples, toasted pecans, red onion, and dried cranberries, and it’s all dressed with a bright, vibrant lemon vinaigrette.
Plus, just 15 minutes (!!) and 8 basic ingredients to prepare – my idea of salad perfection.
This would make the perfect light and healthy dish to help you fill up on plants and erase some of that pie guilt likely lingering from yesterday’s feast. We’ve all been there. Salad to the rescue.
A healthy, hearty fall salad with peppery arugula, crisp apples, and toasted pecans. Dressed in a simple, vibrant lemon vinaigrette, it makes the perfect light-yet-satisfying plant-based meal or side.
Author: Minimalist Baker
Recipe type: Salad, Entrée, Side
Cuisine: Vegan, Gluten Free
Serves: 2 as an entrée, 4 as a side
Ingredients
SALAD
- 1/2 cup (50 g) raw pecans
- 7 ounces (198 g) arugula (organic when possible)
- 2 small apples (1 tart, 1 sweet), peeled, quartered, cored and thinly sliced lengthwise
- 1/4 red onion, thinly sliced
- optional: 2 Tbsp (20 g) dried cranberries
DRESSING
- 1 large lemon, juiced (~3 Tbsp, 45 ml)
- 1 Tbsp (15 ml) maple syrup
- Pinch each sea salt + black pepper
- 3 Tbsp (45 ml) olive oil
Instructions
- Preheat oven to 350 degrees F (176 C) and 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. Taste and adjust flavor as needed.
- Add pecans to salad and top with dressing. Toss to combine and serve immediately. Serves two as an entrée and 4 as a side.
- 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.
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