Crisp Autumn Apple and Pecan Fresh Salad with Maple-Dijon Vinaigrette

• 4 cups fresh arugula, washed and dried
• 2 medium crisp apples (such as Honeycrisp or Fuji), cored and thinly sliced
• 1/2 cup pecans, roughly chopped
• 1/2 cup sharp white cheddar cheese, diced or shredded
• 1/4 cup red onion, thinly sliced
• 1/4 cup dried cranberries
• 2 tablespoons extra virgin olive oil
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Salt, to taste
• Freshly ground black pepper, to taste
• Optional: 1/2 teaspoon fresh lemon juice (to toss apples)

Instructions

1. Preheat the oven to 350°F (175°C). Spread the pecans on a baking sheet and toast them in the oven for about 8-10 minutes until fragrant and slightly golden. Let them cool.
2. If desired to prevent browning, gently toss the sliced apples in a small bowl with the fresh lemon juice, then drain off any excess juice.
3. In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and black pepper until well combined to make the vinaigrette.
4. In a large salad bowl, combine arugula, sliced apples, red onion, dried cranberries, and cooled toasted pecans.
5. Pour the dressing over the salad ingredients and toss gently but thoroughly to coat everything evenly.
6. Add the diced or shredded sharp white cheddar on top and give a very light final toss or just mix gently to distribute.
7. Taste and adjust seasoning by adding more salt or pepper if desired.
8. Serve immediately to enjoy the fresh crispness and textures.

Chef tips

• For a nut-free version, substitute pecans with toasted pumpkin seeds or omit entirely.
• Sharp cheddar can be swapped with crumbled feta or goat cheese for a tangier flavor profile.
• If you prefer a less peppery green, substitute arugula with baby spinach or mixed salad greens.
• Toasting nuts enhances their flavor but watch closely to avoid burning; stirring halfway helps even toast.