- 1/2 cup raw pecans
- 7 ounces arugula
- 2 small apples – 1 tart, 1 sweet – sliced thinly
- 1/4 red onion, sliced thinly
- 2 tablespoons dried cranberries
- 1 large lemon, juiced (about 3 tablespoons)
- 1 tablespoon maple syrup
- 3 tablespoons olive oil
- 1 pinch each sea salt and black pepper
Preheat oven to 375. Bake pecans for 8-10 minutes (don’t burn!)
Mix lemon juice through salt and pepper in a mason jar.
Combine arugula, apples, toasted pecans, red onion, cranberries and dressing.