Ingredients

Salad

• 0.25 cup raw pecans
• 3.5 ounces arugula
• 1 small apple (1 tart, 1 sweet both peeled, quartered, cored and thinly sliced lengthwise)
• 0.13 red onion (thinly sliced)
• 1 tbsp. dried cranberries (optional)

Dressing

• 0.5 large lemon, juiced (~3 Tbsp)
• 0.5 tbsp. maple syrup
• 0.5 pinch ea. sea salt + black pepper
• 1.5 tbsp. olive oil

Directions

1. Preheat the oven to 350°F and arrange pecans on a bare baking sheet.
2. Bake pecans for 8-10 minutes or until fragrant and deep golden brown. Remove from the oven and set aside.
3. While pecans toast, prep remaining salad ingredients and add them to a large mixing bowl.
4. Prepare dressing in a mixing bowl. Add all the ingredients to a mixing bowl to prepare the dressing. Whisk or shake vigorously to combine. Taste and adjust flavor as needed.
5. Add pecans to the salad. Top with dressing. Toss to combine and serve.