Go Back

Autumn Fig and Apple Salad with Candied Pecans

A vibrant autumn salad featuring fresh figs, crisp apples, candied pecans, and goat cheese on a bed of arugula, finished with a balsamic glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 5 oz arugula or mixed greens washed
  • 2 medium apples sliced thinly (Honeycrisp or Gala)
  • 8 whole fresh figs quartered
  • 0.5 small red onion thinly sliced
  • 4 oz goat cheese crumbled
Candied Pecans
  • 0.5 cup pecan halves
  • 2 tbsp brown sugar
  • 1 tbsp butter
Dressing
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 2 tbsp balsamic glaze for drizzling

Equipment

  • Large serving bowl
  • Small skillet
  • Whisk
  • Knife and cutting board

Method
 

  1. In a small skillet over medium heat, melt butter and add pecans and brown sugar. Stir constantly for 3-5 minutes until caramelized. Spread on parchment to cool.
  2. Wash and dry the arugula or mixed greens and place them in a large serving bowl.
  3. Slice the apples into thin wedges and quarter the fresh figs.
  4. Arrange the apple slices, figs, and red onion rings decoratively over the greens.
  5. Sprinkle the cooled candied pecans and crumbled goat cheese over the top.
  6. Whisk olive oil and vinegar together and toss lightly (optional), or simply drizzle the thick balsamic glaze over the finished salad immediately before serving.

Notes

If fresh figs are not in season, you can use dried figs or substitute with fresh pear slices. Serve immediately to keep greens crisp.