There’s something magical about the first few weeks of fall. The mornings are crisp, the air smells like leaves, and apples are suddenly everywhere. This Apple Arugula Salad With Maple Pecans was born from one of those perfect fall weekends when we came back from the orchard with more apples than we could eat. I tossed some slices into a salad, added maple-glazed pecans, and just like that, a new favorite was born. My husband immediately asked, “What’s in this dressing?” That’s how I knew it had to go on the blog. It’s a salad that feels gourmet, but takes just minutes to prepare.
Table of Contents
Why You’ll Love This Apple Arugula Salad
This salad isn’t just pretty, it’s a perfect blend of flavors and textures. You get crisp apple slices, peppery arugula, crunchy maple pecans, and a zippy vinaigrette. It’s a fall apple salad that’s equal parts refreshing and cozy, making it a staple from September through Thanksgiving.
Whether you’re looking for a light lunch, a dinner side, or a fresh dish for your holiday spread, this salad delivers. It also pairs beautifully with rich mains like this rosemary apple cider chicken. If you’ve ever thought salads were boring, this one will surprise you.
Bonus? It’s naturally gluten-free, vegetarian, and easy to make ahead.
Print
Apple Arugula Salad With Maple Pecans
This Apple Arugula Salad with Maple Pecans is fresh, crunchy, and sweet with just the right amount of tang. It’s a quick fall salad perfect for holidays or any weeknight meal.
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
4 cups fresh arugula
2 crisp apples (Honeycrisp or Pink Lady), thinly sliced
1/3 cup dried cranberries
1/2 cup goat cheese, crumbled
1/2 cup maple-glazed pecans
For Maple Pecans:
1 cup pecan halves
2 tbsp maple syrup
1 tbsp olive oil
Pinch of cinnamon
Salt to taste
For Vinaigrette:
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp maple syrup
Salt & pepper to taste
Instructions
1. Preheat oven to 350°F. Mix pecans, maple syrup, oil, cinnamon, and salt. Spread on a baking sheet and roast for 10–12 minutes.
2. Whisk vinaigrette ingredients in a small jar or bowl until combined.
3. In a large bowl, toss arugula with a bit of dressing.
4. Add apple slices, cranberries, goat cheese, and cooled maple pecans.
5. Drizzle more vinaigrette over the top and serve immediately.
Notes
To avoid browning, toss apple slices in lemon juice if prepping ahead.
Try substituting goat cheese with feta or blue cheese for variation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossed
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 11g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
Ingredients for Apple Arugula Salad With Maple Pecans
Here’s everything you’ll need for this vibrant dish:
For the salad:
- 4 cups fresh arugula
- 2 crisp apples (like Honeycrisp or Pink Lady), thinly sliced
- ⅓ cup dried cranberries
- ½ cup goat cheese (crumbled)
- ½ cup maple-glazed pecans (see below)
- Optional: thinly sliced red onion
For the maple pecans:
- 1 cup pecan halves
- 2 tbsp maple syrup
- 1 tbsp olive oil
- Pinch of cinnamon
- Salt to taste
For the vinaigrette:
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- Salt and pepper, to taste
Want to add more fall flair? Swap cranberries for pomegranate seeds or add a handful of roasted butternut squash like in this fall harvest pasta salad.
How to Make This Fall Apple Salad
- Make the Maple Pecans:
Preheat oven to 350°F. Toss pecans with maple syrup, oil, cinnamon, and a pinch of salt. Spread on a baking sheet and roast for 10–12 minutes, stirring halfway. Let cool completely, they’ll crisp as they cool. - Make the Vinaigrette:
In a jar or small bowl, whisk together the olive oil, vinegar, mustard, maple syrup, and a pinch each of salt and pepper. Taste and adjust seasoning. - Assemble the Salad:
In a large bowl, toss arugula with a little dressing. Gently layer in apple slices, cranberries, goat cheese, and cooled maple pecans. Drizzle with more dressing before serving.
This crisp, bright salad makes an excellent side for heavier dishes like sweet potato black bean casserole.
Tips & Variations for the Perfect Apple Arugula Salad
Tips for Success:
- Use apples that are crisp and tart-sweet for best flavor contrast.
- Chill the dressing before use for even more vibrant taste.
- Serve immediately after tossing to keep apples from browning.
Easy Variations:
- Swap goat cheese with blue cheese for a bolder flavor.
- Add grilled chicken for a complete meal.
- Make it nut-free with pumpkin seeds instead of pecans.
You can even pair it with a cozy soup like this sweet potato soup for a balanced fall lunch.
Frequently Asked Questions
What apples are best for this salad?
Honeycrisp and Pink Lady are ideal because they stay crisp and add natural sweetness. Avoid soft varieties.
Can I make it ahead of time?
Yes, prep all components separately and assemble just before serving. Toss apple slices in lemon juice to prevent browning.
What can I substitute for goat cheese?
Feta, blue cheese, or even shaved parmesan all work well. Pick what suits your taste or what you have on hand.
Is arugula the only green I can use?
Nope! You can mix in spinach or kale if you want something heartier. Just massage tougher greens with a bit of oil first.
Final Thoughts
This Apple Arugula Salad With Maple Pecans is more than a seasonal side, it’s a celebration of everything we love about fall. From the crunchy apples to the warm, sweet pecans, every bite is packed with color, texture, and flavor. It’s quick enough for a weeknight but elegant enough for a holiday table. And if your household is anything like mine, it’ll be requested again before you can even clear the plates.
For more easy and satisfying recipes, join me on Pinterest – where good food meets great company!
