Description
This vibrant salad captures the essence of autumn by pairing peppery baby arugula with crisp Honeycrisp apples, tangy goat cheese, and chewy tart cherries. The star of the dish is a homemade fig vinaigrette that perfectly balances the savory notes of spiced pecans. It is a nutritious, farm-to-table inspired dish that is perfect as a light lunch or an elegant starter for any fall gathering.
Ingredients
1/2 cup whole pecans
1 1/2 tablespoons brown sugar
1/2 teaspoon chipotle chili powder
5 ounces fresh baby arugula
1 large Honeycrisp apple, thinly sliced
1/3 cup crumbled goat cheese
1/4 cup dried tart cherries
3 tablespoons fig preserves
2 tablespoons apple cider vinegar
1/4 cup extra virgin olive oil
1/4 teaspoon sea salt
1/8 teaspoon black pepper
Instructions
Preheat your oven to 350°F and line a small baking sheet with parchment paper.
In a small bowl, toss the pecans with brown sugar and chipotle chili powder until evenly coated.
Spread the pecans on the prepared sheet and bake for 8-10 minutes until caramelized, watching closely to prevent burning.
In a jar or small bowl, whisk together the fig preserves, apple cider vinegar, salt, and pepper.
Slowly stream in the olive oil while whisking until the dressing is emulsified and smooth.
In a large bowl, combine the arugula, sliced apples, and dried cherries.
Drizzle the dressing over the salad and toss gently to coat.
Top the salad with the goat cheese and the cooled spiced pecans just before serving.
Notes
Store the vinaigrette in an airtight container in the refrigerator for up to one week. The pecans can be made in a larger batch and stored at room temperature in an airtight container for several days. For a vegan version, substitute the goat cheese with toasted sunflower seeds or vegan feta.
Nutrition
- Serving Size: 1.5 cups
- Calories: 260
- Sugar: 18g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 8mg