Step 1: Begin by preparing your maple pecans. Preheat your oven to 350°F (175°C). Spread the pecan halves evenly on a baking sheet. Drizzle them with maple syrup, ensuring they are lightly coated. Roast for about 8-10 minutes, or until fragrant and lightly toasted. Keep a close eye on them to prevent burning. Allow them to cool completely on the baking sheet; they will crisp up as they cool.
Step 2: While the pecans are cooling, wash and dry your arugula. Thinly slice your apples. If you're concerned about browning, you can lightly toss the apple slices in a tiny bit of lemon juice.
Step 3: Crumble the goat cheese and slice your dried figs into smaller pieces if they are large.
Step 4: In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, salt, and pepper until well combined and emulsified. Taste and adjust seasonings as needed.
Step 5: In a large mixing bowl, combine the fresh arugula, sliced apples, crumbled goat cheese, and dried figs. Toss gently to distribute the ingredients evenly.
Step 6: Add the cooled maple pecans to the salad. Pour the prepared balsamic vinaigrette over the salad. Toss again gently until all ingredients are lightly coated with the dressing.
Step 7: Serve your refreshing Apple Arugula Salad immediately to enjoy its peak freshness and crispness. It’s best enjoyed fresh!