Apple Arugula Salad with Cheddar, Candied Pecans and Balsamic Vinaigrette

By vealam

A simple fresh salad that's perfect for fall. Add some grilled steak or chicken and make it a main dish!

Ingredients

• Candied pecans:
• 4 cups (80 grams) arugula
• 1-2 tart apples, matchstick sliced (see Note)
• 1/2 cup (56 grams) shredded sharp white cheddar cheese
• Candied pecans (recipe below)
• Balsamic vinaigrette (recipe below)
• 1/4 cup + 2 tablespoons (75 grams) granulated sugar
• 1 tablespoon balsamic vinegar
• 1 cup (100 grams) whole pecans (I use Diamond Nuts)
• Balsamic vinaigrette:
• 2 tablespoons balsamic vinegar
• 1/3 cup (80 ml) olive oil
• 2 teaspoons brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 clove garlic, minced

Details

Servings 2
Adapted from completelydelicious.com

Preparation

Step 1

To make the candied pecans:
In a small saucepan over medium heat, combine the sugar and balsamic vinegar. Bring to a boil, stirring to dissolve the sugar. Add the pecans and toss to coat.
Transfer to a sheet pan lined with parchment paper. Bake in a 325 degree F oven for 10 minutes. Cool completely.

To make the balsamic vinaigrette:
Add the balsamic vinegar, olive oil, brown sugar, salt, pepper and minced garlic to a small mason jar. Screw the lid on tightly, then shake vigorously until sugar and salt are dissolved.

To assemble the salad:
Toss the arugula with a few tablespoons of the vinaigrette. Add the apple slices, shredded cheese and candied pecans. Serve immediately.

Note: I recommend honey crisp, gala or jonathan apple varieties.

Tip: How to prep salad ingredients ahead of time for quick assembly
I prefer to prep and store salad ingredients individually in containers, rather than assembling single-serving salads. Here are a few tips to help you plan ahead and save time on busy days.

Greens— Wash, dry and cut greens ahead of time or buy pre-washed greens from the store. Store in the fridge— I like to use this OXO GreenSaver.

Fruits and veggies— Hardy veggies like carrots, peppers, and cucumbers can be chopped and stored ahead of time. Others like tomatoes and avocado and most fruit will need to be sliced the day of. I also like to roast veggies and store in the fridge.

Protein— Cook chicken, beef or pork ahead of time, slice, and store in fridge. You can also hard boil eggs and store peeled or unpeeled in the fridge.

Grains— Pre-cook rice, quinoa, farro and other grains and store in the fridge.

Nuts, cheese and other mix-ins— To save on time, shred cheese and toast nuts and seeds. You can also have toppings like croutons, olives and dried fruit stocked to mix in.

Dressing— One batch of dressing should last for weeks. Most vinaigrettes can be stored at room temperature, but any dressing containing dairy products should be stored in the fridge.