Gluten-Free, Vegan, Serves 8
- 8 cups arugula
- 2 apples, thinly sliced
- 1 cup pecans, roughly chopped
- 1/2 cup dried cranberries
- 1/4 cup red onion, thinly sliced
For the dressing:
- 1/4 cup apple cider vinegar
- 2 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 1/4 cup extra-virgin olive oil
- Salt and pepper to taste
Directions:
In a large salad bowl, combine the arugula, sliced apples, pecans, dried cranberries, and red onion. In a separate small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, extra-virgin olive oil, salt, and pepper to make the dressing. Pour the dressing over the salad ingredients and toss gently to coat everything evenly. Taste and adjust the seasoning if needed. Allow the flavors to meld by refrigerating the salad for at least 30 minutes before serving. Serve the Apple Pecan Arugula Salad chilled and enjoy!