Arugula And Apple Salad Recipes

ARUGULA SALAD WITH APPLES, CRANBERRIES, AND PECANS

Steps:

• To a large bowl, add arugula, cored and diced apple, cranberries, and half of the toasted pecans (1/4 cup).
• Chop up the remaining half (1/4 cup) of toasted pecan into small pieces. Set aside.
• In a small bowl, combine Balsamic vinegar with olive oil, until emulsified.
• Drizzle the Balsamic vinegar and olive oil mixture over the salad. Sprinkle the salad with chopped toasted pecans.Note: you don't have to use the whole amount of salad dressing. Use just enough to drizzle.

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.

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.

ARUGULA WITH APPLES AND WALNUTS

Steps:

• Whisk 3 tablespoons low-fat Greek yogurt, 1 tablespoon each olive oil, lemon juice and honey, 1/4 teaspoon cinnamon, and salt and pepper to taste in a large bowl. Add 8 cups baby arugula,1 chopped apple, 1/3 cup each chopped walnuts and dried cranberries, and 2 tablespoons sunflower seeds; toss.

ARUGULA APPLE SALAD

Steps:

• Place arugula in a large bowl.
• Whisk together olive oil, apple cider vinegar, and honey in a small bowl until emulsified. Season to taste with salt and pepper. Drizzle 1/2 of dressing over arugula and gently toss to coat.
• Transfer salad to serving platter if desired and tuck apple slices into dressed arugula so they're visible and well distributed. Drizzle salad and apple slices with remaining dressing. Scatter goat cheese and pecans over and serve.

ARUGULA, APPLES & MANCHEGO IN CIDER VINAIGRETTE

Steps:

• Make the vinaigrette by whisking all of the ingredients together in a small bowl. Set aside.
• Place the arugula in a serving bowl. Whisk the vinaigrette again until well combined, then add to the salad, little by little, until the greens are well dressed; you may have a little left over. Right before serving, cut the apple into thin slices and toss into the salad along with the Manchego and almonds. Taste and adjust seasoning, then serve immediately.

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 PEARS, APPLES, AND CASHEWS

Steps:

• To a large bowl, add arugula, cored and diced pear, cored and diced apple, dried cranberries, and half of the toasted cashews (¼ cup).
• Chop up the remaining half (¼ cup) of toasted cashews into small pieces. Set aside.
• In a small bowl, make the balsamic vinaigrette by whisking together Balsamic vinegar with olive oil until emulsified.
• Drizzle the balsamic vinaigrette over the salad. Sprinkle the salad with chopped toasted cashews. Note: you don't have to use the whole amount of salad dressing. Use just enough to drizzle.

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.