Arugula Apple Salad
A tangy sweet dressing, creamy goat cheese, crisp apple slices, and buttery pecans balance and enhance this peppery arugula salad.
Servings: 4 people
Ingredients
- 5 ounces baby arugula
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons honey
- kosher salt and freshly ground black pepper to taste
- 1 small apple your favorite variety, cored and thinly sliced
- 2 ounces soft goat cheese crumbled
- 1 ounce pecans toasted if desired and coarsely chopped, see recipe note #1
Instructions
- Place arugula in a large bowl.
- Whisk together olive oil, apple cider vinegar, and honey in a small bowl until emulsified. Season to taste with salt and pepper. Drizzle 1/2 of dressing over arugula and gently toss to coat.
- Transfer salad to serving platter if desired and tuck apple slices into dressed arugula so they're visible and well distributed. Drizzle salad and apple slices with remaining dressing. Scatter goat cheese and pecans over and serve.
Notes
- If you prefer toasted 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.
- Tucking apple slices into dressed arugula instead of tossing them in keeps them from ending up at the bottom of the salad.
Nutrition
Calories: 246kcal | Carbohydrates: 10g | Protein: 4g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 63mg | Potassium: 211mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1011IU | Vitamin C: 7mg | Calcium: 85mg | Iron: 1mg
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