This fresh, flavorful arugula salad is the perfect balance of sweet, tangy, and savory. Peppery arugula is tossed with crisp Honeycrisp apples, creamy goat cheese, and warm candied pecans, then finished with a homemade apple cider vinaigrette that’s bright and slightly sweet.
I love a good salad and over the Christmas holiday, my friend shared this new salad recipe with me. This salad truly hits all the best notes of an amazing tasting salad! The peppery bite of fresh arugula pairs so well with the sweet and crispy Honeycrisp apple and the rich and creamy goat cheese, while the warm, homemade candied pecans add irresistible crunch.
What sets this salad apart from the others is the homemade apple cider vinaigrette, which brings a bright, tangy sweetness that perfectly balances the savory and sweet elements — elevating the salad beyond the ordinary and making it feel both elegant and effortless.
Whether you’re serving it as a light lunch or as a side for a holiday meal, this arugula salad with goat cheese offers a stunning harmony of flavors and textures that keeps people coming back for more.
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Arugula Salad with Goat Cheese and Candied Pecans
Equipment
- 2 medium skillets
- 1 sharp knife
- baking sheet
- parchment paper
- small bowl
- large bowl
- whisk
Ingredients
For The Cider Vinaigrette Dressing
- 1 shallot, diced
- ¾ cup apple cider
- 2 Tablespoons apple cider vinegar
- ¼ cup extra virgin olive oil
- 1 Tablespoon Dijon Mustard
- salt and pepper, to taste
For The Candied Pecans
- ¾ cups whole pecans
- 4 Tablespoons light brown sugar
- 2 Tablespoons maple syrup
For The Salad
- 5 ounces arugula
- 1 Honeycrisp apple, cored and diced
- 4 ounces goat cheese, crumbled
Instructions
For The Cider Vinaigrette Dressing
- Dice the shallot using a sharp knife.
- In a medium skillet combine the shallot, ¾ cup of apple cider, and 2 Tablespoons of the apple cider vinegar.
- Bring the ingredients to a low simmer over medium heat and cook until the liquid is reduced to about ¼ cup. This process takes about 20 minutes.
- Once done, pour the mixture into a bowl and whisk in ¼ cup of olive oil and 1 Tablespoon of Dijon mustard.
- Season with salt and pepper to taste. Set aside.
For The Candied Pecans
- In a separate medium skillet, combine the ¾ cups of whole pecans, 4 Tablespoons of light brown sugar, and 2 Tablespoons of maple syrup.
- Cook over medium-high heat until the brown sugar melts and starts to form a thicker syrup. You will want to stir constantly for about 3 to 4 minutes. Remove from heat once thickened.
- Line a cookie sheet with parchment paper and then pour the pecans so they are spread out and not overlapping. Set aside to cool at room temperature, about 20 minutes.
Combining The Salad
- Core and dice the Honeycrisp apple and crumble the 4 ounces of goat cheese with your fingers. Set aside.
- In a large bowl, mix together the 5 ounces of arugula, diced apples, goat cheese and candied pecans.
- Toss with the cider vinaigrette dressing and serve immediately.
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Nutrition
Recipe source: inspired by Eats Well With Others
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