Scale

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

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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.

To avoid browning, toss apple slices in lemon juice if prepping ahead.

Try substituting goat cheese with feta or blue cheese for variation.