Autumn Arugula Apple Salad

Ingredients:

3 apples, sliced very thin

5 oz. arugula

1/4 cup red onion, sliced thin

1/2 cup figs, chopped (dried or fresh)

1/2 cup goat cheese crumbles

For the Maple Pecans:

1 cup pecan halves

2 tbsp. maple syrup

pinch of sea salt

Dressing:

1/2 cup oliv oil

2 tsp. maple syrup

1 tsp. lemon juice

1 1/2 tsp. dijon mustard

black pepper to taste

1 garlic clove, minced

3 tbsp. balsamic vinegar

1/4-1/2 tsp sea salt (or more to taste)

Instructions:

Preheat the oven to 350 degrees F. Toss the pecans with the maple syrup and a touch of sea salt. Arrange pecans on a baking sheet lined with parchment paper. Bake for 5-7 minutes or until toasted and slightly darkened. Remove from the oven and allow to cool.
Whisk together the balsamic dressing ingredients and adjust seasoning to taste.
Add the arugula to a large salad bowl. Arrange the sliced apples, figs, and other ingredients on top of the greens.
Just before serving, drizzle about 1/2 of the dressing over the top of the salad and toss. Serve and enjoy!

Notes:

For best results, add the apples to the salad just before serving to prevent browning.

Make this salad within an hour of serving for best results.

Add-ons/Variations: