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Apple Arugula Salad

Apple arugula salad pairs peppery baby arugula with crisp apple, toasted walnuts, and creamy goat cheese. A tangy honey-Dijon vinaigrette brings everything together just before serving.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

For the vinaigrette
  • 3 tbsp extra-virgin olive oil
  • 1.5 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
For the salad
  • 5 oz baby arugula
  • 1 crisp apple large, cored and thinly sliced
  • 0.5 cup toasted walnuts roughly chopped
  • 3 oz goat cheese crumbled

Method
 

Make the vinaigrette
  1. Whisk the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until combined.
Assemble the salad
  1. Put the arugula in a large serving bowl and top with the apple, walnuts, and goat cheese.
  2. Drizzle the salad with the vinaigrette and toss gently just before serving.

Notes

For the best texture, toss the salad gently with the vinaigrette just before serving. Store undressed components separately in the refrigerator for up to 2 days; freezing is not recommended. For a dairy-free version, omit the goat cheese.