Preheat your oven to 350°F (176°C). Spread the raw pecans evenly on a baking sheet. Pop them into the oven and allow them to toast for 8-10 minutes. You’ll know they’re ready when they give off a delicious nutty fragrance and reach a beautiful golden brown. Once done, take them out and let them cool a bit.

While the pecans are toasting, grab a large mixing bowl and add the arugula, thinly sliced apples, and red onion. If you’re using dried cranberries or feta cheese, toss them in now. Yes, the more flavors, the better!

In a separate bowl or a mason jar, combine fresh lemon juice, maple syrup, sea salt, black pepper, and a drizzle of olive oil. If you’re feeling adventurous, you can add a pinch of garlic powder for an extra layer of flavor. Whisk (or shake) everything until it’s nicely blended and tastes just right.

Add the toasted pecans to the salad mixture. Pour the dressing over everything, and gently toss to combine. This step is crucial—no one likes a salad that’s dressy but has no flavor! Serve immediately to enjoy its freshness and let the flavors shine.

If you have leftovers, that’s no problem! Just store them in an airtight container in the fridge. Yet, for the best taste and texture, keep the dressing separate from the salad. This way, your arugula will stay crisp for another day!