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A super simple APPLE + PECAN ARUGULA SALAD topped with herbed cashew cheese and a maple-tahini dressing!

Apple + Pecan Arugula Salad

A simple salad that is seriously perfect for the fall!
Course Salad
Cuisine American
Keyword apple salad, fall salad
Prep Time 5 minutes
Resting time 6 hours
Total Time 6 hours 5 minutes
Servings 4
Calories 414kcal
Author Alyssa Rimmer


  • 8 cups arugula
  • 3 medium apples thinly sliced
  • 1 red onion thinly sliced (shallot will also work)
  • 1 cup roasted pecan halves or raw pecans, lightly toasted
  • 1 batch Herbed Cashew Cheese broken into pieces (recipe below)
  • 1 batch Maple Tahini Dressing
  • for the cashew cheese:
  • 1/2 cup raw cashews soaked overnight
  • Juice of half a lemon
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 - 2 tablespoons water


  • Start with the cashew cheese. Drain and rinse your soaked cashews and add them to the jar of a high powdered blender (or food processor). Add the lemon, salt, herbs and spices and 1 tablespoon of water. Blend and add another tablespoon of water if needed. If draining, add the contents of the blender to a nut milk bag and squeeze the contents into a ball. Wrap the end of the bag around a chopstick and secure with a binder/chip clip. Set over a bowl and let drain overnight.
  • Assemble the salad. Divide the arugula into 4 bowls. Top with 1/4 of the rest of the ingredients. Crumble the cashew cheese on top and and drizzle with the tahini dressing.



Calories: 414kcal | Carbohydrates: 33g | Protein: 7g | Fat: 31g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 385mg | Potassium: 551mg | Fiber: 7g | Sugar: 18g | Vitamin A: 1060IU | Vitamin C: 17.5mg | Calcium: 108mg | Iron: 2.7mg