Apple Arugula Salad

How to Make Apple Arugula Salad

1. 1

   Step 1: Make the cider vinaigrette

   In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard and honey until emulsified. Season with the measured salt and pepper and taste-adjust as needed; set aside at room temperature.

   For this step

   • 3 tbspExtra-virgin olive oil
   • 2 tbspApple cider vinegar
   • 1 tspDijon mustard
   • 1 tspHoney
   • 1/2 tspSalt and black pepper
   
2. 2

   Step 2: Toast the walnuts

   Heat a small dry skillet over medium heat and add the chopped walnuts. Toast, stirring frequently, until they are fragrant and just beginning to brown, about 3–4 minutes; transfer to a plate to cool so they don’t continue cooking in the hot pan.

   For this step

   • 1/2 cupWalnuts, roughly chopped
   
3. 3

   Step 3: Slice the apples and onion

   Core and thinly slice the apples into bite-size pieces or thin wedges for easy eating, and thinly slice the red onion. If preparing ahead, toss apple slices with a teaspoon of the vinaigrette to help prevent browning.

   For this step

   • 2 mediumApples (Honeycrisp or Fuji), cored and thinly sliced
   • 1/4 cupRed onion, thinly sliced
   
4. 4

   Step 4: Toss the arugula with dressing

   Place the arugula in a large bowl and drizzle about two-thirds of the vinaigrette over the greens. Gently toss until the leaves are evenly coated, being careful not to overdress — you can always add more before serving.

   For this step

   • 4 cupsArugula, loosely packed
   
5. 5

   Step 5: Assemble and finish the salad

   Add the sliced apples, red onion and toasted walnuts to the dressed arugula and toss gently to combine. Scatter the crumbled goat cheese over the top, drizzle remaining vinaigrette if needed, and adjust seasoning with salt and pepper.

   For this step

   • 3 ozGoat cheese, crumbled
   
6. 6

   Step 6: Serve immediately

   Transfer the salad to a serving platter or divide among plates. Serve right away so the arugula stays crisp and the apples retain their crunch.
   

1. In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard and honey until emulsified. Season with the measured salt and pepper and taste-adjust as needed; set aside at room temperature.
2. Heat a small dry skillet over medium heat and add the chopped walnuts. Toast, stirring frequently, until they are fragrant and just beginning to brown, about 3–4 minutes; transfer to a plate to cool so they don’t continue cooking in the hot pan.
3. Core and thinly slice the apples into bite-size pieces or thin wedges for easy eating, and thinly slice the red onion. If preparing ahead, toss apple slices with a teaspoon of the vinaigrette to help prevent browning.
4. Place the arugula in a large bowl and drizzle about two-thirds of the vinaigrette over the greens. Gently toss until the leaves are evenly coated, being careful not to overdress — you can always add more before serving.
5. Add the sliced apples, red onion and toasted walnuts to the dressed arugula and toss gently to combine. Scatter the crumbled goat cheese over the top, drizzle remaining vinaigrette if needed, and adjust seasoning with salt and pepper.
6. Transfer the salad to a serving platter or divide among plates. Serve right away so the arugula stays crisp and the apples retain their crunch.