Ingredients
Method
- Preheat the oven to 350°F. Toss the pecans with maple syrup and a pinch of sea salt. Spread them on a parchment-lined baking sheet and roast for 5 to 7 minutes. Remove from the oven and allow them to cool.
- Add the olive oil, apple cider vinegar, maple syrup, lemon juice, Dijon mustard, garlic, pepper, and salt to a bowl or jar. Whisk or shake until combined, then taste and adjust the seasoning.
- Place the baby arugula in a large salad bowl. Add the sliced apples, dried figs, red onion, goat cheese, and cooled maple pecans.
- Pour about half of the vinaigrette over the salad just before serving. Toss gently and add additional dressing only if needed.
- Serve Fall Harvest Salad with Apple Cider Vinaigrette immediately while the apples and pecans are still crisp. Store any remaining vinaigrette separately for serving.
Recipe Notes
- For the freshest texture, assemble the salad within about an hour of serving. If the apples need to be sliced ahead, soak them for approximately 10 minutes in a mixture of 1 teaspoon salt per cup of water, then rinse and pat them dry.
- The nutrition estimate assumes that approximately half of the prepared dressing is used. Actual nutrition will vary according to portion size, ingredients, substitutions, and the amount of dressing served.
Notes
Nutrition Per Serving
Note: The nutrition estimate is based on using approximately half of the prepared dressing. Actual values can vary depending on ingredient brands, portion sizes, substitutions, and the amount of vinaigrette used.
| Nutrient | Amount |
| Calories | 379 kcal |
| Carbohydrates | 30 g |
| Protein | 6 g |
| Total Fat | 28 g |
| Saturated Fat | 5 g |
| Polyunsaturated Fat | 5 g |
| Monounsaturated Fat | 16 g |
| Cholesterol | 9 mg |
| Sodium | 92 mg |
| Potassium | 338 mg |
| Fiber | 5 g |
| Sugar | 21 g |
| Vitamin A | 844 IU |
| Vitamin C | 9 mg |
| Calcium | 101 mg |
| Iron | 1 mg |