Minimalist Baker · by Minimalist Baker★ 4.9 (104)
Apple Pecan Arugula Salad
NUTRITION · PER SERVING15M COOK
CAL 13%·PRO 6%
CARBS 19G30% OF CAL
3G FIBER14G SUGAR3G OTHER
FAT 21G72% OF CAL
2G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fall salad with peppery arugula, crisp apples, toasted pecans, and tart dried cranberries in a bright lemon vinaigrette. Light yet satisfying, naturally plant-based.
sideamericansalad🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Minimalist Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup raw pecans
- 7 ounces arugula ((organic when possible))
- 2 small apples ((1 tart, 1 sweet // peeled, quartered, cored and thinly sliced lengthwise))
- 1/4 red onion ((thinly sliced))
- 2 Tbsp dried cranberries ((optional))
- 1 large lemon, juiced ((1 lemon yields ~3 Tbsp or 45 ml))
- 1 Tbsp maple syrup
- 1 pinch each sea salt + black pepper
- 3 Tbsp olive oil
At a glance
PER SERVING · TIME 15M
CAL 13%·PRO 6%
CARBS 19G30% OF CAL
3G FIBER14G SUGAR3G OTHER
FAT 21G72% OF CAL
2G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 15mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 354mg
- Calcium
- 99mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 15MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.