Go Back

Apple Arugula Salad

Apple arugula salad with crisp apple slices and peppery greens tossed in a lemon-honey Dijon vinaigrette. Quick assembly keeps the apples fresh, finished with shaved Parmesan and toasted walnuts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

arugula
  • 6 cup baby arugula
apples
  • 2 crisp apples, thinly sliced
walnuts
  • 0.5 cup walnuts, toasted
cheese and fruit
  • 0.33 cup shaved Parmesan
  • 0.25 cup dried cranberries
vinaigrette
  • 0.25 cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 0.25 Salt and pepper to taste

Method
 

Make the lemon honey Dijon dressing
  1. Whisk olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.
Assemble the salad
  1. Toss the apple slices with a spoonful of the dressing to prevent browning.
  2. Add the baby arugula to a large bowl, then top with the dressed apples, toasted walnuts, and dried cranberries.
  3. Drizzle with the remaining dressing and toss gently.
  4. Top with shaved Parmesan and serve immediately.

Notes

For the freshest bite, slice apples right before assembling and toss them with dressing immediately to slow browning. Store leftovers in an airtight container in the fridge for up to 2 days, though the arugula may soften. Freezing is not recommended. If you want a lighter version, use half the Parmesan or swap in reduced-fat Parmesan.