This autumn arugula house salad is my go-to fall salad when temperatures begin to cool. Peppery arugula tossed with thinly sliced honeycrisp apple and dried cherries, finished with a fig vinaigrette, crumbled goat cheese and spiced pecans — crisp, crunchy and full of balanced sweet-savory flavor.
I prefer to keep this salad simple so the flavors and textures can shine.
Baby arugula is topped with thin honeycrisp slices, dried tart cherries, spiced pecans and creamy goat cheese. The fig vinaigrette brings everything together for a bright, slightly sweet finish that complements the peppery greens and crunchy nuts.
This isn’t an overstuffed “trashed” salad — it’s a classic house salad adapted for autumn. The ingredients pair well with a wide variety of mains, so it makes a great starter for a holiday meal or a simple weeknight accompaniment. It’s also a solid base to add roasted chicken, salmon or beans if you want more protein.
It’s easily customizable: swap dried cherries for cranberries, use a different nut instead of pecans, or switch goat cheese for feta or a sharp cheddar. The combinations are flexible while the core concept remains the same.
This salad is inspired by one I had on vacation at Bay Harbor — simple, fresh and memorable. I removed summer berries to keep it seasonal for fall, though blue cheese was another great option I noticed and loved on someone else’s plate.
What this salad includes
Arugula: baby arugula or spring mix provides a tender, peppery base.
Dried tart cherries: I prefer cherries for their tart-sweet bite, but dried cranberries work well too.
Honeycrisp apple: crisp, juicy slices add a bright fall note.
Goat cheese: crumbled goat cheese adds creaminess and tang that melds into the greens.
Spiced pecans: pecans are toasted in a skillet with brown sugar and a touch of chipotle for warmth. Cook until the sugar melts and caramelizes, then cool on parchment and break apart — they’re delicious by the handful.
And the dressing:
Fig vinaigrette: a jam-based vinaigrette is quick to make and perfectly seasonal when using fig preserves. It creates a glossy, slightly sweet dressing that pairs beautifully with the peppery greens and tart fruit.
Fig preserves are versatile and add depth to dressings, cheese boards and toast — here they become the star of a simple vinaigrette.
This salad comes together quickly and can easily be scaled for a small gathering, Thanksgiving starter, or a cozy meal alongside chili. It’s bright, crunchy and satisfying.
Enjoy!
Autumn Arugula House Salad
Autumn Arugula House Salad with Fig Vinaigrette
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Ingredients
spiced pecans
- ½ cup whole pecans
- 1 ½ tablespoons brown sugar
- ½ teaspoon chipotle chili powder
- kosher salt and pepper
fig vinaigrette
- ¼ cup apple cider vinegar
- 2 to 3 tablespoons fig preserves
- 2 garlic cloves finely minced or pressed
- 1 pinch crushed red pepper flakes
- kosher salt and pepper
- ½ cup extra virgin olive oil
salad
- 6 to 8 cups baby arugula and/or spring greens
- kosher salt and pepper
- 1 honeycrisp apple thinly sliced
- ⅓ cup dried tart cherries or cranberries
- 2 to 3 ounces goat cheese crumbled
Instructions
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Make the pecans: heat pecans in a nonstick skillet over medium-low. Stir in the brown sugar, chipotle chili powder and a pinch of salt and pepper. Cook, stirring frequently, until the sugar melts and caramelizes, coating the pecans, about 6–8 minutes. Watch closely to avoid burning. Transfer to parchment to cool, then break apart or chop if needed.
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Make the vinaigrette: whisk together apple cider vinegar, fig preserves, minced garlic, crushed red pepper and a big pinch of salt and pepper. Whisk in the olive oil until emulsified. Store refrigerated in a sealed container for up to a week.
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Assemble the salad: toss the greens with a pinch of salt and pepper in a large bowl. Top with thin apple slices, dried cherries, crumbled goat cheese and spiced pecans. Drizzle with the fig vinaigrette and serve.
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