Apple Pecan Salad

5 from 2 votes

Crisp, creamy, and bursting with fall-inspired flavors, this salad offers a refreshing contrast of textures perfect for any occasion.

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: American

Keyword: baby shower, date night, dinner party, gluten free, Mother's Day, vegetarian

Servings: people

2 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice from about 1/2 a small lemon
2 tablespoons maple syrup
1/2 small shallot minced
1/4 cup extra virgin olive oil
kosher salt and freshly ground black pepper to taste
5 ounces baby arugula
2 small apples your favorite variety, cored and cut into bite size chunks (about 1/2-inch)
2 ounces crumbled gorgonzola cheese crumbled
2 ounces pecans toasted if desired and coarsely chopped, see recipe note #1

In a small bowl, whisk together apple cider vinegar, lemon juice, maple syrup and shallot. Add olive oil in a slow stream, whisking constantly until emulsified. Season to taste with salt and pepper.
Place arugula in a large bowl and top with apple chunks. Drizzle desired amount of dressing over and toss well to coat.
Transfer salad to serving bowl or platter (taking care to keep the apples well distributed). Sprinkle evenly with gorgonzola cheese and pecans; serve.

To toast pecans: Place a small dry skillet over medium heat until hot. Add pecans; cook and stir 4 to 5 minutes until nuts are fragrant and lightly golden. Transfer to a small bowl to cool. (Don't leave the nuts in the hot skillet to cool as they burn easily.) Coarsely chop once they're cool enough to handle.

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