Apple Pecan Arugula Salad

What a light, delicious salad with the perfect textures and flavors for summer!

INGREDIENTS

For the salad: 

1/2 cup raw pecans
7 oz. arugula (organic when possible)
2 small apples (1 tart, 1 sweet // peeled, quartered, cored and thinly sliced lengthwise)
1/4 red onion (thinly sliced)
2 Tbsp dried cranberries (optional)

For the dressing:

1 large lemon, juiced (1 lemon yields ~3 Tbsp or 45 ml)
1 Tbsp maple syrup
1 pinch each sea salt + black pepper
3 Tbsp olive oil

DIRECTIONS

• Preheat oven to 350 degrees F (176 C) and arrange pecans on a bare baking sheet.

• Bake pecans for 8-10 minutes or until fragrant and deep golden brown. Remove from oven and set aside.

• While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.

• Prepare dressing in a mixing bowl or mason jar by adding all ingredients and whisking or shaking vigorously to combine. Taste and adjust flavor as needed.

• Add pecans to salad and top with dressing. Toss to combine and serve immediately. Serves two as an entrée and 4 as a side (as original recipe is written // adjust if altering batch size).

• Store leftovers (dressing separate from salad) covered in the refrigerator for 2-3 days (though best when fresh). Dressing should keep at room temperature for 2-3 days when well sealed.