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Apple Arugula Salad

Apple arugula salad with crunchy sliced apples, toasted walnuts, and shaved Parmesan, finished with a lemon-honey Dijon vinaigrette. Tossed for a crisp bite—easy to assemble and serve immediately.
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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
  

arugula
  • 6 cup baby arugula
apples
  • 2 crisp apples thinly sliced
walnuts
  • 0.5 cup walnuts toasted
parmesan
  • 0.333 cup shaved Parmesan
cranberries
  • 0.25 cup dried cranberries
vinaigrette
  • 0.25 cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Method
 

Make the lemon honey vinaigrette
  1. Whisk olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified, about 30–60 seconds, until glossy and smooth.
Assemble the salad
  1. Toss the apple slices with a spoonful of the dressing to prevent browning, coating lightly so they stay crisp.
  2. Add baby arugula to a large bowl, then top with the dressed apples, walnuts, and dried cranberries.
  3. Drizzle with the remaining dressing and toss gently just to coat.
  4. Top with shaved Parmesan and serve immediately for the best crunch and bright flavor.

Notes

For best texture, serve right away after assembling; arugula softens quickly once dressed. Store leftover salad and vinaigrette separately in the refrigerator up to 2 days (dressing keeps up to 4 days). For a dairy-light option, swap Parmesan with toasted pepitas or a vegan aged alternative.