This Apple Arugula Salad is one of my favorite salads to make in the fall, when crisp apples feel right at home on the table. Peppery arugula is tossed with thin apple slices, sweet figs, creamy goat cheese, red onion, and maple-toasted pecans, giving you something crunchy, creamy, sweet, and savory in almost every bite.
My favorite part is the maple-balsamic vinaigrette. Dijon and balsamic vinegar give it enough tang to balance the fruit, while maple syrup adds just the right amount of sweetness. I also add a little fresh orange zest. It’s a small touch, but that fresh citrus aroma works especially well with the apples, figs, and toasted pecans.
This fall salad makes four servings and comes together quickly enough for a weeknight dinner, but it also feels right for Thanksgiving or a fall gathering. You can prepare several of the components ahead, but I like to slice the apples and dress the arugula close to serving so the greens stay fresh and the apples keep their crisp bite.
Apple Arugula Salad Ingredients
Here are the main ingredients you’ll need for this salad.
- Arugula: Use fresh, crisp baby arugula. Its peppery flavor balances the sweetness of the apples, figs, and maple.
- Red onion: Thin slices add a sharp, savory contrast. Slice it as finely as you can so you get a little bite without overwhelming the fruit.
- Dried figs: Add a sweet, chewy bite that works well with the fall flavors. Chop them into small pieces so you get some in every bite.
- Goat cheese: Adds a creamy texture and tangy flavor that pairs well with the sweet fruit and pecans. Crumble it gently over the salad.
- Pecans: Pecans have a rich, buttery flavor that pairs naturally with apples. I coat them lightly with maple syrup and toast them until fragrant for extra crunch.
The Best Apples for This Salad
Choose a firm, crisp apple that holds up well when sliced. I like Honeycrisp for its juicy, sweet-tart flavor. Pink Lady also works well, while Granny Smith gives the salad a more tart flavor.
Avoid very soft or mealy apples. The apple is one of the main textures in this salad, so you want those slices to stay crisp against the tender arugula and creamy goat cheese.
Simple Maple-Balsamic Vinaigrette
The dressing combines olive oil, balsamic vinegar, maple syrup, Dijon mustard, lemon juice, garlic, black pepper, and sea salt. Balsamic and lemon provide acidity, while maple syrup rounds out their sharper edges and echoes the maple-toasted pecans.
I also add fresh orange zest to the vinaigrette. It doesn’t make the dressing taste strongly of orange; it adds a fresh citrus aroma that works particularly well with the apples, figs, and maple.
How to Make Apple Arugula Salad
This salad comes together quickly, but I like to prepare the pecans first so they have time to cool before they touch the arugula.
Make the Vinaigrette
- Add the olive oil, balsamic vinegar, maple syrup, lemon juice, Dijon mustard, finely minced garlic, black pepper, sea salt, and fresh orange zest to a small bowl.
- Whisk until the dressing looks smooth and lightly emulsified rather than separated. Taste and adjust the salt if needed, then set it aside while you prepare the salad.
Prepare the Salad Ingredients
- Preheat the oven to 350°F. Toss the pecan halves with maple syrup and a small pinch of sea salt, then spread them in a single layer on a parchment-lined baking sheet.
- Toast for 5–7 minutes, until the pecans smell nutty and the maple coating is bubbling lightly. Watch closely near the end so the syrup doesn’t burn. Let them cool completely; they’ll become crunchier as they cool.
- Wash the arugula if needed and dry it very well. Thinly slice the red onion, chop the dried figs, crumble the goat cheese, and slice the apples thinly just before assembling.
Keep the Apples From Browning
If you’re serving the salad right away, you don’t need to do anything special. If the sliced apples need to sit for a while, lightly toss them with a small amount of lemon juice. You only need enough to coat their cut surfaces—a heavy coating can make the salad unnecessarily tart.
Toss and Serve
- Add the arugula, apples, red onion, and figs to a large bowl. Pour in about half of the vinaigrette and toss gently. Add a little more dressing if needed, just enough to lightly coat the salad.
- Add the cooled maple pecans and goat cheese at the end and give everything a very gentle toss. I prefer adding these last so the pecans stay crunchy and the goat cheese doesn’t disappear into the dressing.
- Serve immediately while the arugula is fresh and the apples and pecans are crisp.
Tips for the Best Apple Arugula Salad
- Keep the toppings balanced. Apples, figs, goat cheese, and pecans all bring strong flavors and textures. You still want the peppery arugula to come through rather than getting buried under the toppings.
- Cool the pecans completely. Warm pecans can soften the arugula and goat cheese. Once cooled, their maple coating also has a better crunch.
- Be gentle with the goat cheese. Once it goes into the bowl, toss as little as possible. This keeps some creamy crumbles intact instead of turning the vinaigrette cloudy and coating everything with cheese.
Variations and Substitutions
This salad is easy to adjust while keeping the same sweet, tangy, creamy, and crunchy balance.
- Swap the pecans: Walnuts are my first alternative because their slightly earthy flavor works well with apples and goat cheese. For a nut-free salad, use toasted pumpkin seeds for crunch.
- Change the cheese: Feta is a good choice if you want something firmer and saltier than goat cheese. Crumbled blue cheese also works if you enjoy a stronger, more savory flavor.
- Add another fall fruit: Dried cranberries can replace the figs for a tarter flavor. You could also use thinly sliced fresh pear for a softer, juicier contrast to the apples.
- Make it more filling: Add sliced roasted chicken or turkey to turn the salad into a more substantial lunch or light dinner.
What to Serve With Apple Arugula Salad
The sweet apples, tangy goat cheese, and maple-balsamic dressing make this salad especially good alongside simple savory dishes. I like pairing it with foods that let the fresh, crisp flavors of the salad stand out.
- Roasted chicken or turkey: Both work beautifully with the apples, pecans, and slightly sweet dressing. It’s an easy pairing for a fall dinner.
- Soup: Serve it with butternut squash soup or creamy chicken and wild rice soup for a cozy fall meal.
- Sandwiches: It makes a fresh side for turkey, chicken, or grilled cheese sandwiches instead of heavier sides.
- Thanksgiving and fall dinners: This is where I think the salad fits especially well. The apples, figs, maple pecans, and goat cheese feel seasonal, while the fresh arugula brings some welcome brightness alongside richer holiday dishes. For dessert, an apple dapple cake keeps those fall flavors going.
Make-Ahead and Storage
What You Can Prepare Ahead
You can get most of this salad ready before serving, but I recommend keeping the components separate so everything stays fresh.
- Make the vinaigrette ahead and keep it covered in the refrigerator. Give it a good whisk before using, since the oil and vinegar may separate.
- Toast the maple pecans ahead and let them cool completely before storing them in an airtight container at room temperature.
- Wash and thoroughly dry the arugula, then refrigerate it in a container lined with a paper towel to help manage excess moisture.
- Chop the figs and slice the red onion ahead of time and refrigerate them separately.
- For the best texture and color, slice the apples shortly before assembling.
Wait to combine the salad and add the vinaigrette until you’re ready to eat. This is the easiest way to protect the crunch of the apples and pecans while keeping the arugula from wilting.
Storing Leftovers
Once dressed, Apple Arugula Salad is best eaten the same day. The vinaigrette gradually softens the arugula and pecans, so leftovers won’t have quite the same texture.
If you do have some left, place it in an airtight container and refrigerate it promptly. Separately stored, undressed components will hold up much better than a fully assembled salad.
Apple Arugula Salad with Maple Pecans
Ingredients
Method
- Preheat the oven to 350°F. Toss the pecans with the maple syrup and a pinch of sea salt. Spread them in a single layer on a parchment-lined baking sheet. Toast for 5–7 minutes, until they smell nutty and the maple coating is bubbling lightly. Watch closely near the end so the syrup doesn’t burn. Let cool completely.
- Whisk the olive oil, balsamic vinegar, maple syrup, lemon juice, Dijon mustard, garlic, orange zest, black pepper, and sea salt until combined and lightly emulsified. Taste and adjust the salt if necessary.
- Make sure the arugula is clean and thoroughly dry. Thinly slice the apples and red onion, chop the dried figs, and crumble the goat cheese.
- Add the arugula, apples, red onion, and figs to a large bowl. Drizzle with about half of the vinaigrette and toss gently. Add more only as needed to lightly coat the salad; you may have dressing left over.
- Add the cooled maple pecans and goat cheese. Toss very gently and serve immediately.
Notes
- Honeycrisp is my first choice for this salad, but Pink Lady or Granny Smith also works well.
- If you’re slicing the apples ahead, lightly coat their cut surfaces with a little lemon juice to slow browning.
- Add the dressing just before serving so the arugula stays fresh rather than wilting.
- The vinaigrette can be prepared ahead and refrigerated. Whisk it again before serving.
- For the best texture, keep the salad components separate until you’re ready to assemble them.
[…] crunchy, sweet, and tart bites throughout the salad. If you enjoy these fresh fall flavors, my apple arugula salad is another seasonal salad to […]