Arugula With Apples And Walnuts Recipes

ARUGULA WITH APPLES, WALNUTS, AND BLUE CHEESE

Arugula with Apples, Walnuts, and Blue Cheese image

If you're tired of romaine and mixed greens, it's time to break out of your lettuce rut with this easy arugula salad recipe. Arugula has a peppery punch that's like a wake-up call to your palate. Baby arugula is perfect here because it's milder and more delicate than mature arugula, which can be overly assertive. Combine the leaves with crisp, sweet apple, toasted walnuts, and salty blue cheese. Then toss it all with a quick, creamy dressing that adds a great tang. The combo will have you craving bite after bite-and who couldn't stand to eat more salad?

Provided by Team Mealthy

Categories Salads

Time 10m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

Dressing:
2 tablespoons white wine vinegar
2 tablespoons plain low-fat yogurt
1 tablespoon pure maple syrup
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
Salad:
4 (packed) cups baby arugula leaves
1 apple, spiralized using the flat ribbon blade
½ cup toasted walnuts, chopped
½ cup blue cheese crumbles

Steps:

Beat vinegar, yogurt, maple syrup, olive oil, salt, and pepper together with a whisk in a small bowl. Slowly stream oil into the mixture while beating until emulsified. Spread arugula leaves onto a platter. Arrange apple ribbons over the arugula. Sprinkle walnuts and blue cheese over the arugula and apple. Drizzle dressing over the salad to serve.

APPLE AND ARUGULA SALAD WITH TOASTED WALNUTS

Apple and Arugula Salad with Toasted Walnuts image

On Rosh Hashanah it is customary to eat apples and honey, which symbolize our hope for a sweet new year, and pomegranates, which have many seeds that symbolize our hope that our good deeds in the ensuing year will be as plentiful as the seeds of the pomegranate. This salad incorporates these two customs in a beautiful and tasty way.

Provided by Joy of Kosher

Yield 4

Number Of Ingredients 8

Ingredients

2 red apples
10 ounce baby arugula
3 stalk celery
1 cup toasted walnuts
1/4 cup honey
1/4 cup oil
2 tablespoon crushed pink peppercorns
1/2 cup pomegranate seeds (optional)

Steps:

Mix the honey, lemon juice, oil, and peppercorns together in a jar or whisk together in a bowl. Pour the dressing over the arugula. Top the arugula with thinly sliced apples and toasted walnuts.

Nutrition Facts : ServingSize 1 serving, Calories 309 calories, Sugar 29 g, Fat 19 g, Carbohydrate 37 g, Fiber 5 g, Protein 4 g, SaturatedFat 2 g, Sodium 46 mg

ARUGULA WITH APPLES AND WALNUTS

Arugula with Apples and Walnuts image

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 0

Ingredients

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 AND APPLE SOUP WITH TOASTED WALNUTS

Arugula and Apple Soup with Toasted Walnuts image

Peppery arugula and tart-sweet apples come together to make a fall soup of surprising delicacy. Arugula loses its sharp bite when it's cooked, but mature arugula will have a more assertive "bitter greens" flavor.

Categories soup apple fall soup arugula walnuts

Yield 6-8 servings

Number Of Ingredients 16

Ingredients

1 large yellow onion
1 1/2 tbsp. olive oil
1 1/2 tsp. Sea Salt
12 oz. Yukon gold potatoes
2 medium Fuji, Gala, Braeburn, or other apples
1 lb. arugula
2 c. Sliced green onions
1/2 c. coarsely chopped fresh flat-leaf parsley
2 c. basic light vegetable broth or canned vegetable broth
2 tbsp. fresh lemon juice
Freshly ground black pepper
cayenne pepper
ground nutmeg
2 tsp. agave nectar or honey
1/2 c. Chopped walnuts
Fruity green olive oil

Steps:

Sauté the chopped onion in the olive oil with a pinch of salt, stirring often over a medium flame for 25 to 30 minutes, or until the onion is soft and golden brown.
Scrub the potatoes, peel and core the apples, and coarsely chop both. Wash the arugula, and if the branches are large and mature, remove any tough-looking stems. Coarsely chop the leaves.
Combine the potatoes and apples in an ample soup pot with 4 cups (1 liter) water and a teaspoon of sea salt. Bring the water to a boil, then cover the pot and lower the heat to a simmer. After 10 minutes, add the sliced green onions. After 5 more minutes, add the arugula and the parsley. Simmer for another 6 to 8 minutes.
By now your caramelized onions might be ready. If so, add them to the soup, along with 2 cups vegetable broth and a couple tablespoons lemon juice. Grind in plenty of black pepper and add a modest pinch of cayenne and the same amount of nutmeg.
Puree the soup in a blender, in batches, or with an immersion blender, but be sure to stop as soon as you have the feel you like in a soup; cooked potatoes can become viscous if over-processed. I like to leave this soup at a slightly textured puree, not rough, but not completely smooth either. If the soup feels too thick to you, add a touch more broth.
Taste the soup and correct the seasoning with a bit more lemon juice if needed, or a pinch of salt. If the soup tastes overly tart - this depends on the variety of apples - add a modest spoon-ful of agave nectar or honey and taste it again.
Toast your chopped walnuts: spread them on a baking sheet and put them in a 300° oven for no more than 10 minutes. As soon as you smell them, they are ready. They will crisp up as they cool. Drizzle a thread of olive oil on top of each bowl of steaming soup, and sprinkle with a few toasted walnuts.

ARUGULA SALAD WITH MANCHEGO, APPLES, AND CARAMELIZED WALNUTS

Arugula Salad with Manchego, Apples, and Caramelized Walnuts image

Linda Forst of Mukilteo, Washington, writes: "I attended a conference in Anaheim, California, and went to dinner at Catal Restaurant & Uva Bar in Downtown Disney. The whole meal was outstanding, especially the 'compressed salad.'" For a "compressed" presentation, the chef uses a three-inch ring mold to mound the salad in the center of each plate. You can use a cleaned-out can, with top and bottom removed, as a mold.

Yield Makes 6 to 8 servings

Number Of Ingredients 9

Ingredients

1/2 cup balsamic vinegar
1/2 cup walnut oil
3 tablespoons Champagne vinegar or white wine vinegar
8 cups arugula
2 Red Delicious or Fuji apples, unpeeled, cored, thinly sliced
6 ounces Spanish Manchego cheese or sharp white cheddar cheese, shaved
1 1/2 cups pitted dates, sliced
1 cup Caramelized Walnuts
4 large shallots, minced

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.

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