Ingredients

The following ingredients have 2 Servings
  • 1/2 cup raw pecans
  • 7 ounces arugula ((organic when possible))
  • 2 small apples ((1 tart, 1 sweet // peeled, quartered, cored and thinly sliced lengthwise))
  • 1/4 red onion ((thinly sliced))
  • 2 Tbsp dried cranberries ((optional))
  • 1 large lemon, juiced ((1 lemon yields ~3 Tbsp or 45 ml))
  • 1 Tbsp maple syrup
  • 1 pinch each sea salt + black pepper
  • 3 Tbsp olive oil

Instruction

  • 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 (as original recipe is written // adjust if altering default number of servings).
  • 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.