Salad Arugula Kemiri Apel

A healthy, hearty fall salad with peppery arugula, crisp apples, and toasted pecans. Dressed in a simple, vibrant lemon vinaigrette, it makes the perfect light-yet-satisfying plant-based side.

⏱ 15 menit 🔨 Persiapan 5mnt 🔥 Masak 10mnt 📊 Mudah 🍽 4 porsi 👁 38
Salad Arugula Kemiri Apel

Bahan-bahan

4 porsi

Langkah-langkah

  1. Preheat oven to 350 degrees F (176 C) and arrange pecans on a bare baking sheet.
  2. Bake pecans for 8-10 minutes or until fragrant and deep golden brown. Remove from oven and set aside.
  3. While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.
  4. Prepare dressing in a mixing bowl or mason jar by adding all ingredients and whisking or shaking vigorously to combine. Taste and adjust flavor as needed.
  5. Add pecans to salad and top with dressing. Toss to combine and serve immediately. Serves two as an entrée and 4 as a side (as original recipe is written // adjust if altering default number of servings).
  6. Store leftovers (dressing separate from salad) covered in the refrigerator for 2-3 days (though best when fresh). Dressing should keep at room temperature for 2-3 days when well sealed.

Nutrisi per porsi

258kcal

💰 Estimasi Harga

Total Bahan
Rp 18.310
Per Porsi
Rp 4.578/porsi
🏠 Lebih Hemat
~Rp 36.620 dari beli jadi!
📋 Rincian Harga Bahan (22% bahan terdeteksi)
BahanJumlahSubtotal
raw pecans 0.5 cup Rp 7.110
arugula 7 ounces Rp 11.200
apples 2 small -
red onion 0.25 -
dried cranberries 2 tbsp -
lemon 1 large -
maple syrup 1 tbsp -
pinch each sea salt + black pepper 1 -
olive oil 3 tbsp -

*Harga pasar perkiraan, bisa berbeda di daerah Anda

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Bahan Serupa

🍳

Salad Arugula Kemiri Apel

Bahan-bahan:
  • 1/2 cup raw pecans
  • 7 ounces arugula ((organic when possible))
  • 2 small apples ((1 tart, 1 sweet // peeled, quartered, cored and thinly sliced lengthwise))
  • 1/4 red onion ((thinly sliced))
  • 2 Tbsp dried cranberries ((optional))
  • 1 large lemon, juiced ((1 lemon yields ~3 Tbsp or 45 ml))
  • 1 Tbsp maple syrup
  • 1 pinch each sea salt + black pepper
  • 3 Tbsp olive oil

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