Arugula salad with maple dijon dressing
I’m an arugula lover, and I’m obsessed with how all the flavors in this salad play off each other. It’s built on a peppery base of arugula and topped with pecans, cranberries, apples, and a light dressing. Everything about it feels so simple, seasonal, and fresh.
Arugula is one of those vegetables where the temperature it’s grown in really affects the flavor. The hotter the weather, the spicier the arugula.
While we grow arugula for most of our season, the flavor is best in the spring (May–June) and fall (September–November). Those are the perfect times to try arugula if you haven’t before.
If you’re feeling a little apprehensive about it, try mixing arugula with a mild salad mix in about a 50–50 ratio. It’s an easy way to get familiar with the flavor without overdoing it.
About the maple dijon dressing
I love this dressing because it’s built mostly from pantry staples: olive oil, red wine vinegar, maple syrup, and dijon mustard, plus fresh lemon juice and oregano.
It’s a classic and flexible. It works beautifully in this salad, but is also a great marinade for chicken, or spread inside wraps and sandwiches.
This recipe makes more dressing than you’ll need for 5 oz of arugula, which is intentional. Plan to keep leftovers in your fridge for 3–4 days so you can use it again later in the week.
Choosing seasonal onions for raw eating
This dressing calls for a small amount of shallot, which is often used in dressings because it’s mild and pleasant when eaten raw. But since shallots are typically more available in fall and winter, we recommend swapping in other seasonal alliums during spring and summer.
Try:
Green onion whites in spring
Garlic scapes in June
Sweet onions in July
Red onions in August
Shallots throughout the fall and winter
Each will give the dressing a slightly different flavor, which is part of the fun. Check out this post to learn more about choosing onions for the season and which varieties work best raw.
If you prep all your ingredients while the pecans are toasting, this simple arugula salad is easy to put together in 15 minutes.
Peppery arugula pairs well with the acidic flavors in light vinaigrettes like this maple dijon dressing.
Arugula salad with maple dijon dressing
Ingredients:
Dressing
½ cup extra virgin olive oil
⅓ cup red wine vinegar
2 Tbsp fresh lemon juice
1 Tbsp dijon mustard
1 Tbsp pure maple syrup
1 tsp dried oregano
1 tsp salt
½ tsp black pepper
2 Tbsp finely chopped shallot, green onion whites, or other seasonal mild onions
Salad
Adapted from Minimalist Baker
1/3 cup raw pecans
5 oz arugula
1 small apple, peeled, cored, and sliced thinly
2 Tbsp dried cranberries, lightly chopped
Directions:
Preheat oven to 350°F. Arrange pecans on a bare baking sheet.
Bake 8–10 minutes, until fragrant and deep golden brown. Remove and set aside.
Prepare the dressing in a mixing bowl or mason jar by whisking or shaking vigorously to combine. Taste and adjust as needed.
Add arugula to a large bowl. Dress lightly (you won’t need all the dressing) and toss to coat evenly.
Top with apples, pecans, and dried cranberries. Serve immediately.
Storing the dressing
Seal and store leftover dressing in the fridge for 3–4 days. The olive oil may solidify at cold temperatures — that’s normal. Let the dressing sit at room temperature for about 30 minutes before using so it can liquefy again.
