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Apple Arugula Salad

Apple arugula salad with thin crisp apple slices, toasted walnuts, shaved Parmesan, and dried cranberries tossed in a lemon-honey Dijon vinaigrette. Quick assembly keeps the arugula peppery and the fruit bright.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

baby arugula
  • 6 cup baby arugula
crisp apples
  • 2 crisp apples thinly sliced
walnuts
  • 0.5 cup walnuts toasted
shaved Parmesan
  • 0.33 cup shaved Parmesan
dried cranberries
  • 0.25 cup dried cranberries
olive oil
  • 0.25 cup olive oil
lemon juice
  • 2 tbsp lemon juice
honey
  • 1 tbsp honey
Dijon mustard
  • 1 tsp Dijon mustard
salt and pepper
  • 0.25 tsp salt and pepper to taste

Method
 

Make the lemon honey vinaigrette
  1. Whisk olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified; the mixture should look glossy and smooth (no oil streaks).
Prep the apples
  1. Toss the crisp apples with a spoonful of the dressing to prevent browning; they should look lightly coated and slightly glisten.
Assemble the salad
  1. Add baby arugula to a large bowl and top with the apples, toasted walnuts, and dried cranberries.
  2. Drizzle the remaining dressing over everything and toss gently so the arugula stays bright and not overdressed.
  3. Top with shaved Parmesan and serve immediately, so the greens stay crisp and the cheese slightly clings.

Notes

Pro tip: Slice the apples right before assembling and toss them with dressing first to prevent browning. Store leftovers in the fridge up to 1 day, but add Parmesan before serving for the best texture; walnuts and cranberries may soften over time. Freezing is not recommended because the arugula and apples will become watery. For a dairy-light option, use finely chopped toasted almonds in place of the shaved Parmesan.