Arugula Salad with Apples, Cranberries, and Pecans
This Arugula Salad with Apples, Cranberries, and Pecans is a fresh and tasty mix that brings together peppery greens, sweet apples, juicy cranberries, and crunchy pecans. The mix of textures…
Tip: save now, read later.
This Arugula Salad with Apples, Cranberries, and Pecans is a fresh and tasty mix that brings together peppery greens, sweet apples, juicy cranberries, and crunchy pecans. The mix of textures and flavors makes it a really fun salad to eat, with just the right balance of sweet and tangy in every bite.
I love making this salad because it feels light but also filling thanks to the nuts and fruit. The crisp apples add a nice crunch, and the dried cranberries give it a little chew and a burst of sweetness that I always look forward to. It’s one of those salads that’s simple to put together but always gets compliments when I bring it to a gathering.
My favorite way to enjoy this salad is with a drizzle of balsamic vinaigrette and a sprinkle of goat cheese on top, which adds a creamy contrast to the peppery arugula. It’s perfect as a side dish with grilled chicken or fish, or even as a light lunch on its own. This salad definitely feels like a fresh and bright way to enjoy some good, wholesome flavors.
Key Ingredients & Substitutions
Arugula: This leafy green gives the salad a peppery bite. You can swap it with baby spinach or mixed salad greens if you prefer a milder taste.
Apples: I like Honeycrisp or Gala for their sweet crunch. If you want tartness, try Granny Smith apples. Just slice thinly to keep that fresh texture.
Dried cranberries: They add a chewy sweetness. If you don’t have them, raisins or chopped dried cherries work well, too.
Pecans: Toasting pecans brings out a deeper flavor and crunch. Walnuts are a good substitute if pecans aren’t available.
How Can I Get the Pecans Perfectly Toasted Without Burning?
Toasting nuts is super easy but a little patience helps. Here’s my simple method:
- Use a dry skillet on medium heat.
- Add pecans in a single layer so they toast evenly.
- Stir or toss them every minute to prevent burning.
- When you smell a nutty aroma and see a light brown color (about 3-5 minutes), remove them immediately.
- Let them cool before adding to your salad to keep them crunchy.
Equipment You’ll Need
- Large salad bowl – big enough to toss all the ingredients without spilling.
- Sharp knife – makes slicing apples thin and easy.
- Cutting board – a sturdy surface for safe chopping.
- Small mixing bowl – perfect for whisking the dressing smoothly.
- Whisk or fork – to blend the dressing ingredients well.
- Dry skillet – helps toast the pecans evenly for extra crunch.
Flavor Variations & Add-Ins
- Swap pecans for toasted walnuts or almonds for a different nutty flavor.
- Add crumbled feta or goat cheese for a creamy and tangy touch.
- Mix in sliced pears instead of apples for a softer, sweeter bite.
- Sprinkle some cooked quinoa or chickpeas to make it a more filling meal.
Arugula Salad with Apples, Cranberries, and Pecans
Ingredients You’ll Need:
- 5 cups fresh arugula, washed and dried
- 1 medium apple (such as Honeycrisp or Gala), thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup pecan halves, toasted
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 1 1/2 tablespoons apple cider vinegar
- 1/2 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Time You’ll Need:
This salad takes about 10 minutes to prepare. Toasting the pecans and assembling the salad is quick and easy, making it perfect for a fresh, satisfying meal or side dish anytime.
Step-by-Step Instructions:
1. Prepare the Salad Base:
Start by washing the arugula thoroughly, then dry it well using a salad spinner or clean paper towels. Place the arugula in your large salad bowl.
2. Add the Apples and Cranberries:
Thinly slice your apple—keeping the skin on adds color and crisp texture—and add the slices to the arugula. Sprinkle the dried cranberries evenly over the salad.
3. Toast the Pecans:
Using a dry skillet over medium heat, toast the pecans for about 3 to 5 minutes. Stir them often to avoid burning. When you smell their nutty aroma and see them lightly browned, remove from heat and let them cool slightly before adding them to the salad.
4. Whisk the Dressing:
In a small bowl, whisk together the olive oil, honey or maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper until the dressing is smooth and well combined.
5. Toss and Serve:
Drizzle the dressing over the salad ingredients, then gently toss everything together until the arugula, apples, cranberries, and pecans are all coated with the dressing. Serve immediately for the freshest taste. Optionally, add crumbled goat cheese or feta cheese on top for a creamy touch.
Can I Use Other Nuts Instead of Pecans?
Absolutely! Walnuts, almonds, or even pistachios make great substitutes. Just toast them lightly to bring out their flavor before adding to the salad.
How Can I Keep the Apples from Browning?
To prevent browning, toss the sliced apples with a little lemon juice or soak them briefly in cold water with lemon juice before adding to the salad.
Can I Make This Salad Ahead of Time?
You can prep the ingredients ahead but keep the dressing separate until just before serving to keep the greens crisp and fresh.
How Should I Store Leftovers?
Store any leftover salad without dressing in an airtight container in the fridge for up to 2 days. Add fresh dressing before serving again for best taste.
