Autumn Apple Arugula Salad with Honey Pecans
Servings Prep Time
4 25mins.
Cook Time
Servings Prep Time
4 25mins.
Cook Time
  • 4 handfuls of baby arugula
  • 1 Fuji apple
  • 1cup mini heirloom tomatoes
  • 2 spring onionschopped
  • 1/4cup fresh pomegranate arils
  • 1/3cup pecans
  • 1Tbsp honey
  • 1tsp honey
  • 1/2tsp salt
  • 1/4tsp freshly ground pepper
  • 2Tbsp apple cider vinegar
  • 1/4cup olive oil
  1. Make the honey pecans: Toast the pecans in a frying pan on low heat for 5 minutes, stirring while it cooks. Add in 1 Tbsp honey and stir (mixture will bubble up). Turn off heat and keep stirring until it becomes sticky. Remove from heat and transfer onto a plate to cool. It will stick together but you can crumble it apart later.
  2. Meanwhile make the dressing: In a small bowl whisk together apple cider vinegar, salt, 1 tsp honey and freshly ground pepper. Then slowly add olive oil while whisking. Set aside.
  3. Cut apple in half and remove the stem and core. Slice apples thinly.
  4. Assemble the salad: In a platter spread the arugula first. Sprinkle the chopped spring onion on top. Arrange in this order the tomato halves, apple slices, honey pecans and pomegranate arils on top. At serving time pour the dressing all over the top of the salad.
Recipe Notes

This salad can be turned into a meal by simply adding chopped cooked chicken breast. Crumbled feta will also be nice to sprinkle on top.