I really love the sweetness and tartness of this apple pecan arugula salad, with dried cranberries and apples. You might want to try the vegan salad dressing posted with this salad on Minimalist Baker. I am including it here since they were paired, so I can make it the next time around. This time, I used an Italian dressing with this salad and it was scrumptious.
You might also enjoy this Cranberry Arugula Pasta Salad or this fresh and tasty German Cucumber Salad. Here’s some more information on roasting and toasting nuts.
GLUTEN FREE OPTION: To make a gluten free version of this recipe, use gluten free dried cranberries.
Apple Pecan Arugula Salad
Toss this arugula salad together in no time flat! Short and easy prep for a nice, light but flavorful salad. Any leftover dressing can be stored refrigerated for 2 to 3 days. This serves 2 as an entree or 4 as a side dish.
Heat oven to 350 F. Spread the raw pecans on a baking sheet and bake for 8 to 10 minutes, until fragrant and color has darkened to a deeper brown. Remove immediately and remove from the hot baking sheet to stop them from cooking further.
In the meantime, prepare the other ingredients. Divide among two bowls for an entree or leave in one large bowl to serve as a side.
Combine the dressing ingredients in a jar and shake until well blended. Add to salad to taste. Serve immediately. Leftover dressing will keep refrigerated for 2 to 3 days.
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