Pecan Apple Arugula Salad
Looking to change up your salad game? Try this Arugula Salad! Arugula is a zesty, tangy, sometimes spicy salad green that’s called rocket in the UK and Europe. Want your kids to inhale this simple side salad?? Call it ROCKET SALAD.
Don’t be afraid of the spicy side of arugula. It’s not too hot that you can’t eat it, but it’s just kind of peppery. The only time I’ve had it, and it’s spicy hot, was when I grew i,t and it started to go to seed. I still kept picking it, and those leaves were fiery hot.
Regular arugula is just lightly spicy. And earthy. It’s one of our favorite greens. So don’t shy away from it because I said it was “spicy.” Try it, you might be surprised!
What you need to make this Arugula Salad
Looking for arugula? You can typically find it in the bagged or boxed salad greens area of your local grocery store. I’ve never seen it sold in bulk because it is a fluffy leafy green. Boxing or bagging is the best way to control it.
- arugula
- apple
- pecan
- apple cider vinegar
- balsamic vinegar or pomegranate molasses
- salt
- light olive oil
Tools You Will Need
- jar with a lid for making the salad dressing
- salad bowl
- tongs
- knife and cutting board
When to serve this salad
This salad is perfect to serve as part of a light lunch or as a side salad for dinner. Try it with these Grilled Chicken Tenders or try it next to Easy Chicken Piccata! But honestly, you can serve it with just about anything, and it will shine!
Don’t make this salad in advance
It doesn’t hold up to the dressing! If you need to make it in advance, clean your greens, chop the apple, and put them in the salad bowl. Make the dressing in a small jar. Place the salad and the dressing the fridge, separately.
When ready to serve, toss the pecans with the salad. Then shake the dressing again to remix it. Pour the dressing over the salad and toss to combine. The salad will hold up for an hour or so once it’s dressed but then it will start to wilt.
If you have leftovers
Don’t. This is a make-and-enjoy immediately kind of salad. If you have leftovers, they will be wilted. They’ll still taste good, but they won’t be fresh and crispy like they are when they’re fresh.
More salads we love
This antipasto salad is a favorite with teens and kids alike. Of course, adults like it too! We also LOVE this Ramen Salad, a twist on coleslaw with a zesty dressing and crispy, crunchy ramen noodles! Or try something totally different with this Goat Cheese Salad.
And this Broccoli Cauliflower Salad is an ABSOLUTE family fave! We serve it on Thanksgiving as a refreshing break from all the heavy dishes of the holiday.
If you like this, will you share it? If you made this, will you rate it?
Pecan Apple Arugula Salad
Ingredients
- 6 oz arugula washed and dried
- 1 apple Honeycrisp or other tart apple
- 1/2 cup pecan halves chopped if desired
- 1 tbsp apple cider vinegar
- 1/2 tbsp balsamic vinegar
- pinch salt
- pinch sugar
- 4 1/2 tbsp light olive oil
Instructions
- Place the arugula in a large salad bowl
- Wash dry and slice the apple into bite size pieces
- Add the apple to the bowl
- Add the pecans
- In a small jar combine the vinegars salt and sugar and allow the sugar to dissolve
- Add the olive oil to the jar
- Secure the lid and shake until well combined
- Drizzle the dressing over the salad and toss gently
- Serve immediately
Notes
- This salad wilts quickly, so it should be assembled just before serving
- If you do not have balsamic vinegar, use apple cider vinegar with a pinch of sugar
- Pomegranate molasses can also be used for a deeper flavor
Fabulous! I’ll make this when the weather warms up!
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