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Arugula Salad with Apples, Cranberries, and Pecans

This simple arugula salad combines fresh arugula, diced apples, toasted pecans, and dried cranberries, tossed with a basic balsamic dressing. Perfect as an everyday salad or holiday side dish that pairs well with grilled meats, chicken, pasta, or pizza.

  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 5 ounces arugula
  • 1 apple, cored and diced (use large apples such as Fuji or Gala)
  • ½ cup pecans, lightly toasted
  • ½ cup dried cranberries
  • ¼ cup balsamic vinegar
  • 2 tablespoons olive oil

Instructions

  1. To a large bowl, add arugula, cored and diced apple, dried cranberries, and half of the toasted pecans (¼ cup). Chop the remaining half (¼ cup) of toasted pecans into small pieces and set aside.
  2. In a small bowl, combine balsamic vinegar with olive oil until emulsified.
  3. Drizzle the balsamic dressing over the salad and sprinkle with the chopped toasted pecans. Toss to combine. Use just enough dressing to coat without soaking.

Notes

Toast pecans lightly in a dry skillet or oven at 350°F for 5-10 minutes for enhanced flavor. You don’t need to use all the dressing; start with half and add more as needed. For best texture, prepare just before serving to keep arugula crisp.

  • Author: Olivia Bennett
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Method: Salad
  • Cuisine: American

Nutrition

  • Calories: 280
  • Sugar: 16g
  • Sodium: 10mg
  • Fat: 21g
  • Saturated Fat: 3g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 0mg