Arugula and Apple Salad with Maple Vinaigrette

Cooking Time: 13m    Servings: 4

Products needed:

Lemon Olive Oil


For the Vinaigrette:

  • 1/3 cup Lemon Olive Oil
  • 1/4 cup Vermont Maple Balsamic Vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • sea salt and ground pepper, to taste

For the pecans:

  • 6-oz package of pecan halves
  • 2 tablespoons butter, melted
  • 3 tablespoons sugar
  • ¼ teaspoon ground ginger
  • 1/8 teaspoon curry powder
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon ground red pepper

For the salad:

  • 10-oz package arugula or fresh baby spinach, thoroughly washed
  • 1 gala apple, thinly sliced
  • 1 small red onion, thinly sliced (optional)
  • 4-oz package crumbled goat cheese


For the Vinaigrette:

  1. Whisk or shake together all of the ingredients until well combined.
  2. Cover and chill until ready to serve.

For the Pecans:

  1. Preheat oven to 350°.
  2. Line a baking sheet with aluminum foil.
  3. Toss pecans in butter.
  4. Stir together remaining ingredients in a bowl; add pecans, tossing to coat. 
  5. Spread in a single layer on pan pan.
  6. Bake 10 to 13 minutes or until lightly browned and toasted.
  7. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.

For the salad:

  1. Combine arugula, apple, onion and cheese in a bowl. 
  2. Drizzle with Maple Balsamic Vinaigrette to taste; toss to coat.
  3. Sprinkle with pecans. 
  4. Serve salad with any remaining vinaigrette on the side.