Best Simple Arugula And Apple Salad Recipes

ARUGULA SALAD WITH APPLE AND PECAN

Steps:

• In a large mixing bowl or serving bowl, combine arugula, apple slices, candied pecans, and feta cheese.
• In a small mixing bowl, combine olive oil, honey, lemon juice, salt, and pepper, and stir to mix together.
• Pour the dressing on the salad and toss to combine. Serve immediately.

ARUGULA AND APPLE SALAD

Steps:

• Bring the apple cider to a boil in a small pot on medium heat. Once boiling, reduce the heat to low and let the cider simmer until the liquid reduces by half. It won't take too long. Allow to apple cider cool.
• Place the reduced cider, apple cider vinegar, Dijon mustard, and Kosher salt in a small mixing bowl and whisk vigorously. While continuing to whisk, slowly drizzle in the olive oil.
• When ready to serve: Dress your salad before plating. Combine the arugula, apple, chives, and tomatoes in a large mixing bowl. Drizzle in the vinaigrette, gently tossing the salad to thoroughly incorporate the dressing.
• *I always start with a smaller amount of the dressing, incorporate it, and then taste, adding in more if necessary. You can always add more vinaigrette, but can't undo an overdressed salad.

APPLE PECAN ARUGULA SALAD

Steps:

• Preheat oven to 350 degrees F (176 C) and arrange pecans on a bare baking sheet.
• Bake pecans for 8-10 minutes or until fragrant and deep golden brown. Remove from oven and set aside.
• While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.
• Prepare dressing in a mixing bowl or mason jar by adding all ingredients and whisking or shaking vigorously to combine. Taste and adjust flavor as needed.
• Add pecans to salad and top with dressing. Toss to combine and serve immediately. Serves two as an entrée and 4 as a side (as original recipe is written // adjust if altering default number of servings).
• Store leftovers (dressing separate from salad) covered in the refrigerator for 2-3 days (though best when fresh). Dressing should keep at room temperature for 2-3 days when well sealed.

SMOKY ARUGULA AND APPLE SALAD

Steps:

• Whisk together the mustard and vinegar in a large bowl. Drizzle in the olive oil, whisking until the dressing is emulsified. Season with 1/4 teaspoon salt.
• Using a knife or mandoline, thinly slice the apple into half-moons. Add the apples to the dressing and toss to coat. Add the arugula, smoked almonds and 1/4 teaspoon salt; toss to coat. Dollop the ricotta over the top and serve immediately.

ARUGULA, APPLE, AND RADISH SALAD WITH CIDER VINAIGRETTE

Steps:

• Whisk together vinegar, olive oil, shallot, salt and pepper. Toss arugula, radishes and red apple together. Toss salad with dressing right before serving.

SIMPLE ARUGULA AND APPLE SALAD

Steps:

• Combine the arugula, apple, and chives in a large mixing bowl. Dress with the vinaigrette, making sure to lightly toss the greens but thoroughly incorporate the dressing.
• Apple Cider Vinaigrette
• Bring the apple cider to a boil in a small pot over mediumhigh heat. Reduce the heat to low and simmer until the liquid reduces by half, about 12 minutes.
• Pour the cider into a small mixing bowl. Add the vinegar, mustard, and salt and whisk vigorously. While continuing to whisk, slowly drizzle the olive oil into the bowl until completely incorporated.
• QUICK TIP
• The Dijon mustard does more than add a vibrant note to the vinaigrette. It provides a stable base that helps the oil and vinegar emulsify, creating that smooth, creamy texture that you want in a vinaigrette. A well-emulsified vinaigrette also evenly coats the lettuce leaves for a balanced salad. Try adding a teaspoon to your basic vinegar-and-olive-oil dressing for a smoother result.

ARUGULA SALAD WITH MANCHEGO, APPLES, AND CARAMELIZED WALNUTS

Steps:

• Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes.
• Whisk oil and Champagne vinegar in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Keep at room temperature. Rewarm balsamic syrup before using. Rewhisk vinaigrette before using.)
• Toss arugula, apples, half of cheese, dates, walnuts, and shallots in large bowl with enough vinaigrette to coat. Season salad with salt and pepper.
• Mound salad in center of each plate. Drizzle balsamic syrup around salads. Sprinkle remaining cheese atop salads.

WILD ARUGULA, CELERY AND APPLE SALAD WITH ANCHOVY DRESSING

Steps:

• Make dressing. Rinse anchovies briefly and chop. Heat 2 tablespoons of olive oil over low heat in a small skillet and add anchovies and garlic. Stir until garlic is fragrant and just beginning to color and anchovies have broken down into smaller bits. Transfer to a mortar and pestle. Use the pestle to grind mixture into a paste. Add lemon juice or vinegar to the still-hot pan and stir to deglaze bottom of pan, then transfer to mortar and pestle. Add mustard. Work together, then slowly add olive oil, one tablespoon at a time, working each tablespoon into anchovy mixture before adding the next. Season to taste with freshly ground pepper.
• In a salad bowl, toss together arugula, celery and celery leaves, and apple slices. Add dressing, toss until coated, and serve.

ROASTED BEET, ARUGULA, AND WALNUT SALAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix beets, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper together on a baking sheet.
• Roast in the preheated oven until beets are tender, about 40 minutes.
• Mix roasted beets, arugula, walnuts, balsamic vinegar, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in a bowl until well combined.

TURKEY AND APPLE ARUGULA SALAD

Steps:

• For dressing, whisk together first 6 ingredients., Place turkey in a large bowl; sprinkle with seasonings and toss to combine. Stir in apple and grapes. Add arugula and mandarin oranges. Drizzle with dressing; toss lightly to combine., Sprinkle with walnuts and pomegranate seeds. Serve immediately.