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Apple Arugula Salad

Apple arugula salad with a lemon-honey Dijon vinaigrette and crunchy apple slices. Peppery arugula is tossed with toasted walnuts, dried cranberries, and shaved Parmesan for a bright, crisp bite.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

Apple Arugula Salad
  • 6 cup baby arugula Use baby leaves for best tenderness.
  • 2 crisp apples Thinly slice to stay crisp; toss with dressing to limit browning.
  • 0.5 cup walnuts Toast until fragrant before adding to the salad.
  • 0.33 cup shaved Parmesan Shave for delicate coverage over the greens.
  • 0.25 cup dried cranberries Add for chew and a tangy pop.
  • 0.25 cup olive oil Extra-virgin olive oil recommended for flavor.
  • 2 tbsp lemon juice Fresh juice is best for a bright vinaigrette.
  • 1 tbsp honey Balances the tang of the lemon juice and mustard.
  • 1 tsp Dijon mustard Helps emulsify and adds sharp flavor.
  • Salt and pepper to taste Season dressing and adjust at the end if needed.

Method
 

Make the lemon honey Dijon dressing
  1. Whisk olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified. The mixture should look slightly thickened and glossy, with no oil streaks.
Assemble the salad
  1. Toss apple slices with a spoonful of the dressing to prevent browning. You should see the slices lightly coated rather than dripping.
  2. Add arugula to a large bowl, then top with apples, walnuts, and cranberries. Distribute the toppings evenly so each bite has crunch and fruit.
  3. Drizzle with the remaining dressing and toss gently. Stop as soon as the greens look evenly dressed to avoid wilting.
  4. Top with shaved Parmesan, then serve immediately. The Parmesan should sit on top, not sink into the salad.

Notes

For the crispest salad, thinly slice the apples right before assembling and toss them with dressing immediately to slow browning. Refrigerate leftovers in an airtight container for up to 1 day, but dress just before serving for best texture. For a dairy-light swap, replace Parmesan with shaved aged goat cheese or a vegetarian hard cheese; the flavor will stay tangy and salty.