4 cups of arugula
1 apple, cored and thinly sliced
1 Bartlett pear, cored and thinly sliced
¼ cup of dried cranberries
¼ cup of raw, chopped pecans
⅓ cup of vegan feta (Optional - we recommend Violife or Farmboy brand)
⅔ cup extra virgin olive oil
¼ cup balsamic vinegar
2 Tbsp maple syrup
2 tsp dijon mustard
1 clove garlic, finely minced
1 tsp sea salt
Heat a small pan over medium heat. Drizzle in some olive oil and add in your chopped pecans. Toast for 5 minutes or until nicely toasted.
Combine all the salad ingredients in a large bowl and toss them together.
Put all the dressing ingredients in a jar with a lid. Make sure the lid is fastened securely and shake until the dressing is fully emulsified, thickened, and smooth.
Taste, and adjust the seasonings, if necessary.
Store in the fridge for about 3 weeks and give it a shake before serving.