Apple Pecan Arugula Salad

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 Apples, Small
  • 7 oz Arugula
  • 1 Lemon, large
  • 1/4 Red onion

• Condiments

  • 1 tbsp Maple syrup

• Baking & Spices

  • 1 Pinch Sea salt +black pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Pecans, raw

Found on minimalistbaker.com

Description

Ingredients

• 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
• 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

Directions

• 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.

Nutrition