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Apple Arugula Salad

Apple arugula salad with crisp thin apple slices and a lemon honey Dijon vinaigrette. Tossed with peppery arugula, toasted walnuts, dried cranberries, and shaved Parmesan for a bright, crunchy bite.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Salad base and toppings
  • 6 cup baby arugula
  • 2 crisp apples Thinly sliced; toss with a spoonful of dressing to prevent browning.
  • 0.5 cup walnuts Toasted.
  • 0.33 cup shaved Parmesan
  • 0.25 cup dried cranberries
Lemon honey Dijon vinaigrette
  • 0.25 cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1 salt To taste.
  • 1 pepper To taste.

Method
 

Make the lemon honey Dijon vinaigrette
  1. Whisk olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.
  2. Toss the thinly sliced crisp apples with a spoonful of the dressing to prevent browning.
Assemble the salad
  1. Add baby arugula to a large bowl and top with the dressed apple slices, toasted walnuts, and dried cranberries.
  2. Drizzle with the remaining dressing and toss gently to coat.
  3. Top with shaved Parmesan and serve immediately.

Notes

For best texture, keep the arugula dry until assembling and shave or grate Parmesan right before serving. Store covered in the refrigerator up to 1 day, but expect the arugula to soften slightly; the apples may release some juice—toss again lightly before eating. Freezing is not recommended. If you want a dairy-light option, use shaved nutritional yeast or a dairy-free Parmesan-style topping instead.