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    Home » Recipes » Salads

    Arugula Apple Salad with Pecans

    Published: Sep 21, 2020 / Modified: Sep 17, 2021 by Lizzie Streit, MS, RDN / This post may contain affiliate links / Leave a Comment

    • 13
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    images of ingredients and finished salad separated by a text box with recipe title
    images of ingredients and finished salad separated by a text box with recipe title
    arugula apple salad in a large serving bowl next to gold and silver utensils
    image of arugula apple salad with a green text box with recipe title

    This fall arugula apple salad features pecans, red onion, parmesan cheese, and a simple apple cider vinaigrette dressing. It’s a deliciously easy dish that’s perfect for fall days and holiday meals.

    arugula apple salad in a large serving bowl next to gold and silver utensils

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    As I write this, I’m sitting outside with the first leaves of the season falling around me. Writing about fall food under a fall landscape…it’s quite picturesque, don’t you think?!

    I’m extra excited to start posting fall recipes on the blog this year. I think it’s because I’m craving a change of seasons, especially since every day has been so monotonous for the past six months.

    So, I hope you’ll bear with me as I start releasing my apple, root vegetable, and squash recipes a little earlier than usual! This arugula apple salad, in particular, is a great transitional recipe to help you ease into the new season.

    It’s made with spicy baby arugula, crispy apples (I used Pink Lady), thinly sliced onion, crunchy pecans, and salty parmesan cheese. It all comes together under a heavy drizzle of apple cider vinegar mixed with EVOO and dijon. I’m truly in love with the flavors here, and I think it might even become a go-to Thanksgiving or Christmas salad over the years!

    pecans, a block of parmesan, two apples, and arugula spread out on a counter

    Expert Tips

    • Ingredients: This salad tastes best with baby arugula and a sweet apple variety. I like to use Pink Lady apples, but Honeycrisp, Gala, or something similar would also work. Granny Smith might be a little too tart, but if you love green apples, then by all means give them a try and let me know!
    • Substitutions: You can use goat or feta cheese in lieu of the parmesan. Smoked gouda would also taste DELISH in an arugula apple salad IMO. To make this salad vegan, omit the cheese altogether. If you want to try a different nut or seed, I think pistachios, walnuts, or pumpkin seeds would be nice.
    • Preparation: I don’t recommend making this too far in advance, because the sliced apples may get a little brown. But it should keep OK for up to three hours in the fridge. Mix all of the salad ingredients together in a serving bowl, but wait to add the dressing until just before serving.
    sliced apples and red onions, shredded parmesan, pecans, and arugula in a mixing bowl

    Serving Ideas

    For a cozy fall meal, serve arugula apple salad on the side of my Slow Cooker Butternut Squash Brown Rice Risotto. It would also go well with the One Pot Mushroom Spaghetti, Vegetarian French Onion Soup with Lentils, and Carrot and Celery Soup with Thyme Pecan Crumble.

    As I mentioned earlier, this recipe would be a great choice for Thanksgiving or Christmas dinner. It’s very seasonal and colorful!

    close image of arugula salad with apples and pecans on a counter

    More Fall Salads

    If you love this arugula apple salad, you should also check out the Arugula Sweet Potato Salad with Cumin Lime Dressing, Chopped Kale Salad with Tahini Dressing, Shredded Brussels Sprouts Salad with Dates, Roasted Pumpkin Salad with Apple Cider Dressing, and Maple Swiss Chard Salad with Turkey.

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    arugula apple salad in a large serving bowl next to gold and silver utensils

    Arugula Apple Salad with Pecans

    This delicious fall salad is great for weeknight lunches or dinners and even holiday meals. It's an easy fancy salad tossed in an apple cider vinaigrette.
    5 from 1 vote
    Print Pin Rate Save Saved!
    Prep Time: 15 mins
    Total Time: 15 mins
    Servings: 4
    Calories: 300kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients

    • 5 ounces baby arugula - rinsed and dried
    • 2 apples - cored and thinly sliced; I used Pink Lady
    • ½ cup thinly sliced red onion
    • ½ cup raw pecans
    • ½ cup freshly grated parmesan cheese

    For the dressing

    • 3 tablespoon olive oil
    • 2 tablespoon apple cider vinegar
    • 1 tablespoon dijon mustard
    • ¼ teaspoon sea salt - more to taste
    • Freshly ground black pepper - to taste
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    Instructions

    • In a large bowl, combine the arugula, thinly sliced apples and red onion, pecans, and parmesan cheese. In a separate bowl, whisk together the olive oil, apple cider vinegar, dijon, and salt. Pour the dressing over the salad, and toss until coated. Enjoy!

    Notes

    • Possible substitutions: goat, feta, or gouda cheese for the parmesan and pistachios, walnuts, or pumpkin seeds for the pecans.
    • To make vegan, omit the cheese.
    • This recipe shouldn’t be prepared too far in advance since the apples may go brown. If needed, it should be OK if prepared two or three hours ahead of time. Store the salad ingredients in a bowl in the fridge, but wait to dress the salad until right before serving.

    Nutrition

    Serving: 2cups | Calories: 300kcal | Carbohydrates: 18g | Protein: 7g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 391mg | Potassium: 324mg | Fiber: 4g | Sugar: 12g | Vitamin A: 998IU | Vitamin C: 11mg | Calcium: 214mg | Iron: 1mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Happy (almost) fall! – Lizzie

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    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

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