Autumn Arugula Apple Salad

Ingredients:

3 apples, sliced very thin

5 oz. arugula

1/4 cup red onion, sliced thin

1/2 cup figs, chopped (dried or fresh)

1/2 cup goat cheese crumbles

For the Maple Pecans:

1 cup pecan halves

2 tbsp. maple syrup

pinch of sea salt

Dressing:

1/2 cup oliv oil

2 tsp. maple syrup

1 tsp. lemon juice

1 1/2 tsp. dijon mustard

black pepper to taste

1 garlic clove, minced

3 tbsp. balsamic vinegar

1/4-1/2 tsp sea salt (or more to taste)

Instructions:

1. Preheat the oven to 350 degrees F. Toss the pecans with the maple syrup and a touch of sea salt. Arrange pecans on a baking sheet lined with parchment paper. Bake for 5-7 minutes or until toasted and slightly darkened. Remove from the oven and allow to cool.

2. Whisk together the balsamic dressing ingredients and adjust seasoning to taste.

3. Add the arugula to a large salad bowl. Arrange the sliced apples, figs, and other ingredients on top of the greens.

4. Just before serving, drizzle about 1/2 of the dressing over the top of the salad and toss. Serve and enjoy!

Notes:

For best results, add the apples to the salad just before serving to prevent browning.

Make this salad within an hour of serving for best results.

Add-ons/Variations:

• Dried cranberries or raisins

• Roasted sweet potates or butternut squash

• Sliced avocado

• Roasted chickpeas

• Change up the nut

• Change up the cheese

• Use spinach or kale with arugula for an extra dose of greens