Ingredients
Scale
- 3 apples (sliced thin)
- 5 oz arugula
- 1/4 cup red onion (thinly sliced)
- 1/2 cup figs (chopped)
- 1 cup pecan halves
- 2 Tbsp maple syrup
- 1/2 cup olive oil
- 3 Tbsp balsamic vinegar
- 1 tsp lemon juice
- 1 1/2 tsp Dijon mustard
- 1/2 tsp pepper
- 1 garlic clove (minced)
- pinch of sea salt
Instructions
- Preheat your oven to 350°F.
- Toss pecans with maple syrup and a pinch of sea salt; spread on a baking sheet and roast for 5-7 minutes until toasted. Let cool.
- In a mixing bowl, whisk together olive oil, balsamic vinegar, maple syrup, lemon juice, Dijon mustard, minced garlic, pepper, and sea salt.
- In a large salad bowl, layer arugula as the base followed by sliced apples, chopped figs, and cooled pecans.
- Drizzle dressing over the salad just before serving and toss gently.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Baking
- Cuisine: Autumn
Nutrition
- Serving Size: 1 salad bowl (approximately 180g)
- Calories: 305
- Sugar: 10g
- Sodium: 115mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg