Apple Pecan Arugula Salad Recipes

ARUGULA SALAD WITH APPLE AND PECAN

Steps:

• In a large mixing bowl or serving bowl, combine arugula, apple slices, candied pecans, and feta cheese.
• In a small mixing bowl, combine olive oil, honey, lemon juice, salt, and pepper, and stir to mix together.
• Pour the dressing on the salad and toss to combine. Serve immediately.

ARUGULA APPLE SALAD

Steps:

• Place arugula in a large bowl.
• Whisk together olive oil, apple cider vinegar, and honey in a small bowl until emulsified. Season to taste with salt and pepper. Drizzle 1/2 of dressing over arugula and gently toss to coat.
• Transfer salad to serving platter if desired and tuck apple slices into dressed arugula so they're visible and well distributed. Drizzle salad and apple slices with remaining dressing. Scatter goat cheese and pecans over and serve.

ARUGULA AND APPLE SALAD WITH GOAT CHEESE AND PECANS

Steps:

• Whisk together the lemon juice, olive oil, honey, white wine vinegar, salt, and pepper to create the dressing.
• Toss together remaining ingredients with the dressing.

ARUGULA SALAD WITH APPLES, CRANBERRIES, AND PECANS

Steps:

• To a large bowl, add arugula, cored and diced apple, cranberries, and half of the toasted pecans (1/4 cup).
• Chop up the remaining half (1/4 cup) of toasted pecan into small pieces. Set aside.
• In a small bowl, combine Balsamic vinegar with olive oil, until emulsified.
• Drizzle the Balsamic vinegar and olive oil mixture over the salad. Sprinkle the salad with chopped toasted pecans.Note: you don't have to use the whole amount of salad dressing. Use just enough to drizzle.

SMOKY ARUGULA AND APPLE SALAD

Steps:

• Whisk together the mustard and vinegar in a large bowl. Drizzle in the olive oil, whisking until the dressing is emulsified. Season with 1/4 teaspoon salt.
• Using a knife or mandoline, thinly slice the apple into half-moons. Add the apples to the dressing and toss to coat. Add the arugula, smoked almonds and 1/4 teaspoon salt; toss to coat. Dollop the ricotta over the top and serve immediately.

ARUGULA WITH APPLES AND WALNUTS

Steps:

• Whisk 3 tablespoons low-fat Greek yogurt, 1 tablespoon each olive oil, lemon juice and honey, 1/4 teaspoon cinnamon, and salt and pepper to taste in a large bowl. Add 8 cups baby arugula,1 chopped apple, 1/3 cup each chopped walnuts and dried cranberries, and 2 tablespoons sunflower seeds; toss.

ARUGULA SALAD WITH SUGARED PECANS

Steps:

• In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. , In a large salad bowl, combine the lettuce, arugula, fennel and tomatoes. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat. Top with sugared pecans. Serve immediately.

GREEN APPLE, GRAPE AND ARUGULA SALAD WITH STILTON VINAIGRETTE

Steps:

• Toss together salad ingredients green apple, grapes, and arugula with Stilton Vinaigrette, adding dressing gradually to achieve desired degree of coating. Pile high on service plate or in large salad bowl. Garnish with chopped pecans and Stilton sprinkled across top of salad. For the Stilton Vinaigrette: In small bowl, whisk together lemon juice, vinegar, salt, pepper, Dijon mustard, cayenne, and sugar. Gradually whisk in oil. Mix in Stilton. Place in clean container, label, date and store refrigerated. Makes 3½ cups.

APPLE PECAN SALAD

Steps:

• Whisk together Miracle Whip, milk and sugar until smooth. Place fruits in another bowl; add dressing and toss to coat. Gently stir in marshmallows and pecans. Refrigerate, covered, at least 2 hours before serving.