Arugula Apple Salad with Walnuts & Apple Cider Vinaigrette
This fresh and peppery Arugula Apple Salad is the perfect side for rich, creamy comfort food dishes. Crisp Honeycrisp apples, sharp shaved Pecorino Romano, toasted walnuts, and thinly sliced shallots come together over a bed of peppery arugula, all tossed in a tangy apple cider vinaigrette. It's simple, seasonal, and comes together in just 15 minutes!
Servings: 4 servings
Calories: 181kcal
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
Notes
Tips:
- 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.
Nutrition
Calories: 181kcal | Carbohydrates: 19g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 159mg | Potassium: 286mg | Fiber: 4g | Sugar: 13g | Vitamin A: 708IU | Vitamin C: 10mg | Calcium: 192mg | Iron: 1mg