• Cooking Time: 10 min
• Servings: 4
• Preparation Time: 5 min
• SALAD
• 1/2 cup (50 g) raw pecans
• 1 bag of arugula from our farm
• 1 apple, quartered, cored and thinly sliced lengthwise
• 1 kohlrabi (or 1-2 rabioles/white turnips), cut in matchsticks (I don't peel them)
• A few radishes (or 1-2 rabioles/white turnips), sliced or cut in half moons
• 1 green onion, thinly chopped (or 1/4 cup red onions, chopped)
• Optional: 2 Tbsp (20 g) dried cranberries
• DRESSING
• 1 large lemon, juiced (~3 Tbsp, 45 ml)
• 1 Tbsp (15 ml) maple syrup
• Pinch each sea salt + black pepper
• 3 Tbsp (45 ml) olive oil

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.
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.

Featuring: Arugula, radishes, kohlrabi (or rabioles), and green onions. A quick and lovey light salad that is perfect for hot days or as a side salad!