When it comes to Yummy Recipes that celebrate the crisp, delicious flavors of fall, this Honeycrisp Apple Salad is an absolute standout. It’s a vibrant and elegant Arugula Salad With Nuts And Vegetables that perfectly balances sweet, savory, tangy, and crunchy elements in every single bite. This beautiful Arugula Walnut Salad Dish features a bed of peppery arugula, sweet and crunchy Honeycrisp apples, toasted walnuts, and salty cheese, all tossed in a classic Apple Orchard Salad With Maple-dijon Vinaigrette. It’s a sophisticated yet incredibly easy-to-make salad that’s perfect for a special dinner or a refreshing lunch.
Why This is a Standout Green Salad With Herbs And Nuts
This recipe is more than just a simple salad; it’s a culinary experience that highlights the best of the season.
- A Perfect Balance of Flavors: The peppery arugula, sweet apple, savory cheese, and earthy walnuts are all brought together by the tangy and slightly sweet maple-dijon dressing.
- Full of Texture: Every bite offers a delightful combination of crisp apple, crunchy nuts, tender greens, and creamy cheese.
- Elegant and Impressive: This salad looks like it came from a gourmet restaurant but is surprisingly simple to assemble at home.
- Incredibly Versatile: It’s a fantastic side dish for roasted chicken or pork, but it’s also hearty enough to be a light main course.
Your Fresh Ingredient Checklist
This salad relies on high-quality, fresh ingredients for its spectacular flavor.
For the Maple-Dijon Vinaigrette:
- Olive Oil: ⅓ cup extra virgin olive oil.
- Apple Cider Vinegar: 3 tablespoons.
- Maple Syrup: 1 tablespoon of pure maple syrup.
- Dijon Mustard: 2 teaspoons.
- Seasoning: Salt and freshly ground black pepper to taste.
For the Salad:
- Arugula: 5 ounces of fresh arugula.
- Honeycrisp Apple: 1 large Honeycrisp apple, cored and thinly sliced.
- Walnuts: ½ cup of walnuts, toasted.
- Cheese: ½ cup of shaved Parmesan, crumbled feta, or goat cheese.
- Red Onion: ¼ cup, very thinly sliced (optional).
Step-by-Step Instructions
This impressive salad comes together in just a few simple steps.
Part 1: Make the Maple-Dijon Vinaigrette
- Combine Ingredients: In a small bowl or a mason jar with a lid, combine the olive oil, apple cider vinegar, pure maple syrup, and Dijon mustard.
- Whisk or Shake: Add a pinch of salt and pepper. Whisk the ingredients together vigorously, or seal the jar and shake it well, until the dressing is well combined and emulsified. Set aside.
Part 2: Assemble the Salad
- Toast the Walnuts: Place the walnuts in a dry skillet over medium heat. Toast for 3-5 minutes, tossing frequently, until they are fragrant and lightly browned. Let them cool completely.
- Combine Salad Ingredients: In a large salad bowl, add the arugula, thinly sliced Honeycrisp apple, the cooled toasted walnuts, your cheese of choice, and the optional thinly sliced red onion.
- Dress and Toss: Just before serving, drizzle about half of the prepared vinaigrette over the salad. Gently toss to coat all the ingredients. Add more dressing as needed to reach your desired level of coating.
- Serve Immediately: Serve the salad right away to ensure the arugula stays crisp and fresh.
Frequently Asked Questions (FAQ)
1. Can I use a different type of green in this salad? Absolutely! While this is a fantastic Arugula Walnut Salad Dish, you can easily swap the arugula for other greens. A tender spring mix would be lovely, or for a heartier dish, you could use chopped romaine. To make a Kale Fennel Apple Salad, you would use finely chopped and massaged kale and add some thinly sliced fresh fennel for a delicious, crunchy variation. Using Salad Kale is a great way to add extra nutrients.
2. What are some other yummy recipes or variations for this salad? To make this salad even heartier, you can add a cup of cooked quinoa or some grilled chicken. For a fun twist that turns it into a Salad Pasta hybrid, you can toss in a cup of cooked and cooled orzo. This is a great way to bulk up the salad and turn it into a more substantial meal.
3. How do I make this salad ahead of time? The best way to prep this salad in advance is to keep the components separate. You can make the vinaigrette and store it in an airtight container in the fridge for up to a week. You can also toast the nuts and chop your vegetables ahead of time. For the best results, wait to slice the apple and toss everything together with the dressing until just before you are ready to serve.
4. What main dishes does this Apple Salad pair well with? This versatile Green Salad With Herbs And Nuts is a perfect companion to a wide variety of main courses. It pairs beautifully with roasted chicken, seared pork chops, grilled salmon, or a hearty steak. It’s also a wonderful and elegant salad to serve at holiday gatherings like Thanksgiving or Christmas.
Honeycrisp Apple Salad
Equipment
- Small mixing bowl or mason jar
- Whisk
- Large salad bowl
- Knife and cutting board
- Skillet (for toasting nuts)
Ingredients
- 1/3 cup extra virgin olive oil
- 3 tbsp apple cider vinegar
- 1 tbsp pure maple syrup
- 2 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
- 5 oz fresh arugula
- 1 large Honeycrisp apple, cored and thinly sliced
- 0.5 cup walnuts, toasted
- 0.5 cup shaved Parmesan, crumbled feta, or goat cheese
- 0.25 cup red onion, very thinly sliced (optional)
Instructions
- In a small bowl or mason jar, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
- Whisk vigorously or shake jar until vinaigrette is emulsified and well blended. Set aside.
- Toast walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant and lightly browned. Let cool.
- In a large salad bowl, add arugula, apple slices, toasted walnuts, cheese of choice, and optional red onion.
- Drizzle about half of the vinaigrette over the salad. Gently toss to coat. Add more dressing as desired.
- Serve immediately while arugula is crisp and fresh.