1largehoney crisp apple, thinly slicedany apple will work - I'm currently obsessed with honey crisps
½ cupdried cranberries
½ cupfeta cheesecrumbled
Instructions
Maple Roasted Pecans
Preheat oven to 350° F. Line a quarter sheet pan with parchment paper
In a small mixing bowl, combine the pecans, Papa Joe's Salt or salt and pepper, maple syrup, and olive oil. Stir to combine.
Spread evenly onto the sheet pan and drizzle with any remaining liquid from the bowl.
Roast at 350° F for 10-15 minutes. You will begin to smell a nutty, sweet flavor coming from the oven. This means that they are ready.
Remove from the oven and allow to cool thoroughly. These pecans can be used immediately for the salad or made ahead of time and stored in an airtight container until you are ready to use them.
Dijon Apple Cider Vinaigrette
In a medium-sized jelly jar or glass measuring cup, combine all dressing ingredients.
Cover the jar and shake vigorously to mix the dressing. If you are not using a jar, use a whisk to combine the ingredients.
Season with additional Papa Joe's Salt or salt and pepper if needed.
Salad
In a large salad bowl, combine arugula, sliced apple, dried cranberries, and feta.
Top with the cooled, Maple Roasted Pecans. You can choose if you want to add the vinaigrette to the salad now or serve in a pitcher alongside the salad.