Honeycrisp Apple Salad with Maple Pecans
This fall salad combines Honeycrisp or Evercrisp apples, crunchy maple-roasted pecans, dried figs, and creamy feta cheese. This is the perfect fresh side dish for all your fall gatherings.
Ingredients
For the Salad
- 3 apples, sliced very thin (Honeycrisp or Evercrisp are best)
- 5 oz spring mix or arugula
- ¼ cup red onion, sliced thin
- ½ cup figs, chopped (can substitute dried figs)
- ½ cup feta, crumbled (can substitute goat cheese)
For the Maple Pecans
- 1 cup pecan halves
- 2 tablespoons maple syrup
- Pinch of sea salt
For the Dressing
- ½ cup olive oil
- 2 teaspoons maple syrup
- 1 teaspoon lemon juice
- 1½ teaspoons Dijon mustard
- ½ teaspoon pepper
- 1 garlic clove, minced
- 3 tablespoons balsamic vinegar
- ¼–½ teaspoon sea salt, or to taste
Instructions
- Preheat the oven. Preheat the oven to 350°F. Toss the pecans with the maple syrup and a pinch of sea salt.
- Roast the pecans. Arrange the pecans on a parchment-lined baking sheet and bake for 5–7 minutes, or until toasted and slightly darkened. Remove from the oven and allow them to cool.
- Make the dressing. Whisk together the olive oil, maple syrup, lemon juice, Dijon mustard, pepper, minced garlic, balsamic vinegar, and sea salt. Adjust the seasoning to taste.
- Assemble the salad. Add the arugula to a large salad bowl. Arrange the thinly sliced apples, chopped figs, red onion, goat cheese crumbles, and cooled maple pecans on top.
- Dress and serve. Just before serving, drizzle about half of the dressing over the salad and toss gently. Serve immediately.
- Storage. This salad is best served day of. If you have leftovers, store in an airtight container in the refrigerator and eat within 2 days.
