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Apple Arugula Salad

Apple arugula salad with a lemon-honey vinaigrette, thin crisp apple slices, toasted walnuts, dried cranberries, and shaved Parmesan. Quick no-cook method keeps the arugula peppery and the apples bright.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

Salad
  • 6 cup baby arugula
  • 2 crisp apples thinly sliced
  • 0.5 cup walnuts toasted
  • 0.33333333333333 cup shaved Parmesan
  • 0.25 cup dried cranberries
Lemon honey vinaigrette
  • 0.25 cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste

Method
 

Make the lemon honey vinaigrette
  1. Whisk olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified, glossy, and smooth.
  2. Toss the apple slices with a spoonful of the dressing to prevent browning while you assemble the salad.
Assemble and dress
  1. Add baby arugula to a large bowl, then top with the dressed apples, toasted walnuts, and dried cranberries.
  2. Drizzle the remaining dressing over the salad and toss gently so the arugula stays airy.
  3. Top with shaved Parmesan and serve immediately for the best texture.

Notes

For the brightest flavor, slice apples just before assembling and toss them right away with a spoonful of the vinaigrette. Store leftovers in the fridge up to 1 day; keep dressing separate if possible to prevent wilting. Freezing is not recommended. For a dairy-light swap, use shaved pecorino-style or a hard dairy-free alternative if you want less Parmesan.