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Apple Arugula Salad

Apple arugula salad with a lemon honey vinaigrette—thin crisp apple slices, toasted walnuts, dried cranberries, and shaved Parmesan tossed together for a bright, peppery bite. Quick to assemble with a simple emulsified dressing and minimal prep for instant crunch.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Make the lemon honey vinaigrette
  1. Whisk olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.
  2. Toss the thinly sliced apple slices with a spoonful of the dressing to prevent browning.
Assemble the salad
  1. Add baby arugula to a large bowl, then top with the apples, toasted walnuts, and dried cranberries.
  2. Drizzle with the remaining dressing and toss gently so everything is lightly coated.
  3. Top with shaved Parmesan and serve immediately.

Notes

For the brightest flavor and best crunch, slice apples right before assembling and toss them with dressing immediately to slow browning. Refrigerate leftovers in a sealed container for up to 1 day; the arugula softens a bit. Freezing is not recommended due to texture changes. If you want a lower-sugar option, swap honey for an equal amount of a honey-style sugar substitute and whisk until fully blended.