Slice apples and add to the arugula. (Add a squeeze of lemon juice to the apples if you are making the salad in advance.)
Add dried cranberries.
Chop and add pecans to the salad.
Crumble the blue cheese over the pecans
Drizzle with poppyseed dressing.
Toss well and serve.
Notes
Use small apples for best texture. I like to use Honeycrisp or Jazz.
Slice the apples into thin wedges.
Toast the pecans and chop into varying sizes.
Buy good quality blue cheese in a wedge if possible, so that you can control the size of the crumbles. I use Stilton for this recipe but there are many good blue cheeses out there that will work well.
Use a wild arugula or baby arugula. Arugula is easily found at most grocery stores.
Use poppyseed dressing to add another layer of texture with the poppyseeds or buy a good quality poppyseed dressing, such as Brianna's.
If you are making this in advance, assemble the salad but wait to add the dressing until right before you serve salad.