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Apple Arugula Salad

Apple arugula salad with crisp thin apple slices, toasted walnuts, shaved Parmesan, and dried cranberries, finished with a lemon honey vinaigrette. Peppery arugula stays bright as you toss the apples with a spoonful of dressing to prevent browning.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

Salad
  • 6 cup baby arugula
  • 2 crisp apples, thinly sliced
  • 0.5 cup walnuts, toasted
  • 0.33 cup shaved Parmesan
  • 0.25 cup dried cranberries
Lemon Honey 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 vinaigrette
  1. Whisk olive oil, lemon juice, honey, Dijon, salt, and pepper until emulsified and glossy.
  2. Toss the apple slices with a spoonful of the dressing to prevent browning.
Assemble and serve
  1. Add baby arugula to a large bowl, then top with apples, walnuts, and dried cranberries.
  2. Drizzle with the remaining dressing and toss gently so the leaves lightly coat.
  3. Top with shaved Parmesan and serve immediately while the arugula is crisp.

Notes

Pro tip: slice apples thin and toss them right away with a spoonful of dressing so they stay crisp and don’t oxidize. Store covered in the refrigerator up to 2 days, but add Parmesan and dress just before serving for best texture. Freezer: no. Dietary swap: for a dairy-free version, use shaved plant-based Parmesan or omit it and add extra toasted nuts.