This crisp and peppery Arugula Apple Salad is the perfect fresh contrast to rich, creamy comfort food. We're pairing sweet Michigan Honeycrisp apples with sharp Pecorino Romano, toasted walnuts, and thinly sliced shallots over a bed of peppery arugula, then finishing it all with a tangy and sweet apple cider vinaigrette. It comes together in about 15 minutes and adds that bright, crunchy bite that balances out heavier dishes beautifully - think creamy pastas, savory pork dishes, or anything smothered in a rich sauce! 🥗
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
This Apple Arugula Salad Will Make You Actually WANT to Eat Salad! 😉
We're not talking about a sad pile of greens here! This salad has it ALL - bold bite from the arugula, sweet crunch from the apples, toasty walnuts, salty shaved Pecorino, and a zesty-sweet dressing that ties everything together. Every bite has something going on, and the only cooking involved is a quick toast on the walnuts! It's the kind of salad you'll actually look forward to eating. 🥗
By midwinter here in Michigan, we're seriously missing the fresh greens and produce from our summer garden! Everything coming out of our kitchen this time of year is hearty, cozy, and comforting (which we love!), but sometimes we still need something light and crisp to balance it all out. Bonus points that this salad is actually craveworthy. We've been a little fixated on it this fall and winter. 😂
One of the best parts about living in Michigan is having access to amazing apples - we're the nation's second-largest producer! 🍎 Honeycrisps store beautifully through the winter months, so we're always looking for delicious ways to use them up. This salad is perfect for holiday entertaining too - it's quick, impressive, and pairs beautifully with all those rich Thanksgiving and Christmas dishes.
🥗Simple Arugula and Apple Salad Ingredients
This salad comes together with just a handful of fresh, flavorful ingredients - nothing fussy required!
🍎 Michigan Honeycrisp Apples
Honeycrisps are our go-to for this salad because they're perfectly sweet-tart with a satisfying crunch that holds up against the bold arugula and tangy dressing. Look for apples that are firm with no soft spots, and leave the skin on for extra color and texture! Other Michigan apples that would be delicious here include Cripps Pink (crisp and tangy!), EverCrisp (super crunchy), or SweeTango (honey-sweet with a little zing).
How to Make Arugula Salad with Apples✨
This one comes together fast - just a little prep work, and you're ready to eat!
- Step 1: Thinly slice the shallot into rings and place in a small bowl of cold water. Let them soak while you prep everything else - this mellows out the sharp bite and makes them sweeter!
💡Pro tip! Drain the shallots and pat them completely dry - this keeps your salad from getting watery!
- Step 2: Add walnuts to a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until fragrant and slightly darkened.
- Step 3: Let the walnuts cool, then roughly chop.
- Step 4: To assemble, add arugula to a large serving bowl or platter, then top with sliced apples, shallot rings, toasted walnuts, and shaved Pecorino Romano. Drizzle with apple cider vinaigrette.
🍎 Slice apples last to prevent browning. If you need to prep ahead, soak the slices in cold water until ready to assemble.
🍒 Want a pop of color and flavor? Toss in ¼ cup dried cherries for an extra tart and sweet element!
Finish with freshly cracked black pepper, and serve immediately!
💡 Can't find apple cider? Our honey lemon vinaigrette or creamy balsamic dressing would also be delicious with this salad!
What to Serve this Apple and Arugula Salad with 🥗
This salad pairs beautifully with rich, hearty dishes - we especially love it alongside our creamy braised pork steaks and apples, pictured below!
It's also wonderful alongside this pork pot roast with apple cider, our apple stuffed pork loin, or this sheet pan chicken and apples with honey butter apple cider glaze!
Serve it at your holiday table! It makes a fresh, bright addition to your Thanksgiving or Christmas menu alongside all of your hearty and rich sides.
🌟Leave a Review!
If you make this apple walnut arugula salad recipe, we'd love to hear from you! Leave a comment below with your rating for the recipe. Share with us by tagging us on Instagram! We love seeing your creations! 📸
📖 Recipe
Arugula Apple Salad with Walnuts & Apple Cider Vinaigrette
Ingredients
- 1 small shallot thinly sliced into rings
- ⅓ cup walnuts toasted and roughly chopped, 30g
- 2 large Honeycrisp apples cored and thinly sliced
- 5-6 cups baby arugula 5 ounces, or 1 package
- ½ cup Pecorino Romano cheese 2-3 ounces, shaved
- apple cider vinaigrette or dressing of choice, to taste
- fresh cracked pepper to taste
Instructions
- Prep the shallots. Thinly slice the shallot into rings and place in a small bowl of cold water. Let soak for 5-10 minutes to mellow the bite while you prep everything else. Drain and pat dry before using.1 small shallot
- Toast the walnuts. Add walnuts to a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until fragrant and slightly darkened. Remove from heat and let cool, then roughly chop.⅓ cup walnuts
- Prep the apples. Core and thinly slice the apples. For the prettiest presentation, leave the skin on!2 large Honeycrisp apples
- Assemble the salad. Add arugula to a large serving bowl or platter. Top with sliced apples, drained shallot rings, toasted walnuts, and shaved Pecorino Romano.5-6 cups baby arugula, ½ cup Pecorino Romano cheese
- Dress and serve. Drizzle with apple cider vinaigrette and toss gently, or serve the dressing on the side. Finish with freshly cracked black pepper and serve immediately.apple cider vinaigrette, fresh cracked pepper
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Notes
- Slice apples right before serving to prevent browning. If you need to prep ahead, soak slices in cold water until ready to assemble.
- Shave the Pecorino with a vegetable peeler for thin, elegant ribbons.
- Toast nuts in advance and store at room temperature for up to a week.
- Dried cherries. For a pop of color and flavor, add ¼ cup dried cherries for extra tartness and a touch of sweetness!
- Nuts: Pecans or candied walnuts work beautifully here.
- Cheese: Parmesan or Asiago can be used in place of Pecorino Romano.
- Greens: A mix of arugula and spinach works well if you prefer a milder flavor.
- Dressing: Our honey lemon vinaigrette or creamy balsamic dressing are delicious alternatives if you prefer.
- This salad is best served immediately. If you need to prep ahead, keep components separate and assemble just before serving.
Comments
No Comments