Maple Pecan, Apple, and Arugula Salad

October 2, 2016


On our way home from church today Wiley and I were talking about how refreshing it is to start a new season, when it comes to weather and in our lives.  Throughout the year, we as humans, go, go, go, non-stop pushing to make things happen. Whatever we strive for, we tend to stay busy but there are times when the stresses of life just weigh us down. I don’t know about you but for me, when a new season arrives, I feel like I can start my life new; I can make new goals and have a new mindset. I try to make goals for fun things too, not just work or finance related. I’ll make a list (either in my head or in a notebook) of fun things that I want to do during that particular season. During the fall we love to go to festivals, go hiking, watch the leaves change, carve pumpkins, and make really good food.


Whatever it is that keeps you going and always makes your heart happy, make sure you do those things often enough not to get caught up and weighed down by the stresses of life. I know that my life is way better when I seek the happy things than when I worry about the yucky stuff that might never go away. We still have to address the negative things and work through them but also shouldn’t allow them to consume us. As much as I tell others, I tell myself that we must live each day as it were our last and be the happiest, healthiest versions of ourselves. So let’s do just that, friends!


Oh, and this salad is one of my very favorite fall-inspired salads! Make it on Sunday and have it ready for lunch any day of the week.

Maple Pecan, Apple, and Arugula Salad

Category: Recipes

Maple Pecan, Apple, and Arugula Salad


  • 15 ounces (approximately 2 cups packed)
  • ¼ red onion, thinly sliced
  • ½ honey crisp apple, thinly sliced
  • ½ cup chopped pecans
  • 2 radishes, thinly sliced
  • 1 tbsp. maple syrup
  • Dressing
  • 1 tbsp. maple syrup
  • ½ tbsp. sea salt
  • ½ tbsp. black pepper
  • ½ lemon, juiced
  • 1 tbsp. walnut oil (sub olive oil)


  1. In a small sauté pan stir together 1 tbsp. maple syrup, pecans, and a sprinkle of salt over medium heat. Cook for about 5 minutes, remove from heat.
  2. In a large bowl combine all salad ingredients, including cooled pecans.
  3. In a small bowl combine all dressing ingredients and stir until well combined. Pour dressing over salad, toss, and serve.

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