Autumn Arugula Salad

🥘 Ingredients

• raw pecans ½ cup
• sweet-tart apple 1
• small red onions ¼
• arugula 3 oz
• microgreens 2 oz
• Good
• Good
• Kosher
• dried tart cherries or cranberries ¼ cup

Toasted Pecans

1. 1

   Prepare: raw pecans .
2. 2

   Arrange a rack in the middle of the oven. Preheat the oven to 350ºF / 175ºC.
3. 3

   Spread the pecans out on a rimmed sheet pan.
4. 4

   Transfer the pan to the oven for 6 minutes , then remove and stir the nuts. Roast for another 2 to 5 minutes, or until the nuts are toasty (if your nuts are pre-chopped, check on the earlier side).
5. 5

   Allow to cool and store in a labeled ziploc bag or airtight container in the pantry for 1 to 2 weeks.
6. 6

   Gather: sweet-tart apple , small red onions , 1/4 cup Toasted Pecans (from meal prep), arugula , microgreens , Good -quality extra virgin olive oil, Good -quality aged balsamic vinegar, Kosher salt or sea salt and freshly cracked black pepper, dried tart cherries or cranberries .
7. 7

   Slice the apple thinly, removing the core. Slice the red onion thinly. Chop the Toasted Pecans, or use your hands to crumble them in pieces. TIP: If you are making this salad again this week, feel free to chop all of the pecans and reserve them for the second time you make this salad. NOTE: If you are making this salad again this week, store any remaining red onion in an airtight container or ziploc bag to use the next time you make this salad.
8. 8

   Add the arugula and microgreens to a large bowl. Toss with extra virgin olive oil and balsamic vinegar in about a 2:1 ratio until well-dressed to your liking. Season with a pinch or two of salt and pepper.
9. 9

   Add in the apple, red onion, Toasted Pecans, and dried fruit. Toss again, and season with more salt and pepper as desired.