Arugula Apple Salad
This isn’t your average arugula salad, it’s got crispy apples, crunchy almonds, sharp cheddar, and a tangy dressing that’ll have you coming back for more. The mix of sweet, tart, nutty, and creamy flavors hits all the right notes, and if you throw in some dried cranberries, it gets even better. Perfect for a quick lunch, a side dish that actually steals the show, or just an excuse to eat more cheese.
Ingredients
- 2 apples Granny Smith or Pink Lady see notes
- 5 oz arugula
- ¼ cup aged white cheddar freshly grated, plus extra shaved for topping
- ¾ cup sliced almonds
- 1 tsp honey
- 2 tbsp red wine vinegar
- ½ lemon juice only
- 1 tsp Dijon mustard
- 1 tsp mayo
- ⅓ cup olive oil plus 2 tbsp for frying almonds
- Pinch of salt and pepper
- ¼ cup dried cranberries optional, but recommended for garnish
Instructions
- Slice the apples very thinly and soak them in salted ice water (½ tsp salt per cup of water) for 5–10 minutes to prevent browning.
- In a bowl, whisk together the grated cheddar, honey, red wine vinegar, lemon juice, ⅓ cup olive oil, salt, pepper, Dijon mustard, and mayo until smooth.
- Heat 2 tbsp olive oil in a pan over medium heat. Add the sliced almonds and fry until golden brown. Remove from heat and set aside.
- In a large bowl, toss the arugula and drained apples with desired amount of dressing.
- Top the salad with toasted almonds, shaved cheddar, dried cranberries (if using), and fresh cracked pepper.
- Serve immediately.
Notes
- Make-Ahead Dressing: The dressing will keep for 3–5 days in the fridge. Store it in an airtight container and give it a good shake before using, as the ingredients may separate.
- Extra Dressing? If you have leftover dressing, it pairs well with other salads or even drizzled over roasted vegetables.
- Apple Variety: While Granny Smith is great for tartness, you can swap in Honeycrisp or Pink Lady for a sweeter touch.
- Cheese Options: Aged white cheddar gives the best balance of sharpness and creaminess, but you can swap it for Parmesan (for a nuttier bite), Pecorino Romano (for a saltier edge), or Gruyère (for a more buttery, slightly sweet flavor).
Tried this recipe?
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