Honeycrisp Apple Salad
A vibrant fall salad featuring crisp Honeycrisp apples, peppery arugula, toasted walnuts, and cheese, all tossed in a tangy-sweet maple-dijon vinaigrette. Elegant, refreshing, and perfect for any occasion.
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.
Notes
Best served immediately after tossing with dressing. To make ahead, prep the vinaigrette and toast the nuts in advance, but slice apples and assemble just before serving. Arugula can be swapped with kale, romaine, or spring mix. Add grilled chicken or quinoa for a heartier meal.