This Apple Arugula Salad is the one I turn to when I need something that feels like a celebration but takes less than 15 minutes to throw together. Lily will stand at the counter and sneak apple slices while I whisk the dressing, and Noah, my little three-year-old tornado, will actually eat the arugula if I call it ‘dinosaur leaves.’ Jake and I love this Apple Arugula Salad on busy weeknights when we want something fresh next to grilled chicken or salmon. It never disappoints.
The combination of peppery arugula, crisp sweet apples, toasted walnuts, and tangy goat cheese is absolute magic. Tossed in a simple maple mustard vinaigrette, every bite is bright, crunchy, and just a little bit fancy. I promise you will forget you are eating something so good for you.
Why You'll Love This Apple Arugula Salad with Maple Mustard Vinaigrette
- Ready in 15 minutes: You do not need to cook a thing except toasting the walnuts for a few minutes. This salad comes together faster than you can set the table.
- Perfect balance of flavors: Peppery arugula, sweet apple, salty cheese, and a tangy dressing hit every single note.
- Crunch in every bite: Toasted walnuts and crisp apple slices give this apple arugula salad the most satisfying texture.
- So versatile: You can add grilled chicken, swap the goat cheese for feta, or toss in dried cranberries. It is endlessly customizable.
- Naturally gluten-free and vegetarian: This salad works for almost everyone at your table without any special swaps.
Apple Arugula Salad with Maple Mustard Vinaigrette Ingredients
The beauty of this Apple Arugula Salad is that it uses just a handful of everyday ingredients. I always keep baby arugula in my fridge, and apples are a staple in our Austin kitchen all fall and winter. Here is everything you will need.
- 5 cups (150g) fresh baby arugula, the peppery base of your Apple Arugula Salad. I love the pre-washed bags for speed.
- 1 large Honeycrisp or Fuji apple, thinly sliced. A firm, sweet-tart apple holds up best.
- ½ cup (50g) toasted walnuts, roughly chopped. Toasting brings out their buttery flavor.
- ½ cup (75g) crumbled goat cheese, cold from the fridge. Feta works beautifully too.
- 3 tablespoons dried cranberries or tart cherries, for little pops of sweetness.
- For the vinaigrette: 3 tablespoons extra virgin olive oil, 1 tablespoon apple cider vinegar, 2 teaspoons maple syrup, 1 teaspoon Dijon mustard, a pinch of sea salt, and lots of freshly cracked black pepper.
Pick a crisp apple. I reach for Honeycrisp or Pink Lady because they stay crunchy in the salad and bring the perfect sweet-tart balance. If you love apple salads, you have to try my Honeycrisp Apple Feta Salad next. It is another fall favorite.
Do not skip toasting the walnuts. It takes three minutes in a dry skillet and makes them taste incredibly rich and nutty. According to Healthline, arugula is packed with vitamins A, C, and K, making this apple arugula salad as nourishing as it is delicious.
Note: To keep this apple arugula salad as crunchy as possible, toss the dressing in right before serving. You can prep all the components ahead and assemble in under a minute.
How to Make Apple Arugula Salad with Maple Mustard Vinaigrette
Making this Apple Arugula Salad is almost too easy to call a recipe. While the walnuts toast, you whisk the dressing and slice the apple. That is really it.
Step 1: Toast the walnuts.
Place a small dry skillet over medium heat. Add the walnuts and toast them for 2 to 3 minutes, shaking the pan often, until you can smell their warm nutty aroma. Immediately transfer them to a plate so they do not burn.
Lora’s Tip: Nuts go from perfectly toasted to bitter in seconds. The moment you smell them, they are done.
Step 2: Whisk the maple mustard vinaigrette.
In a small bowl or a jar with a tight lid, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Whisk or shake until the dressing is creamy and emulsified. This vinaigrette is similar to the one I use in my Parmesan Chopped Salad, but the apple cider vinegar gives it an extra tang. For a perfectly smooth emulsion, slowly stream in the oil while you whisk. Serious Eats has a fantastic guide on why this works.
Step 3: Assemble the apple arugula salad.
In a large serving bowl, layer the arugula, sliced apple, toasted walnuts, and dried cranberries. Crumble the goat cheese over the top. Drizzle about two-thirds of the dressing over everything and gently toss with clean hands or two large spoons. Taste your Apple Arugula Salad and add more dressing, salt, or pepper as needed. I love seeing the glossy leaves and specks of cranberry. Serve immediately and watch it disappear.
Lora's Kitchen Tips
- Dry your arugula thoroughly. Even a small amount of moisture will make your apple arugula salad soggy. I spin mine in a salad spinner first, then pat it gently with a clean kitchen towel.
- Cut apples right before tossing. If you slice the apple too far ahead, it will brown. A quick toss in the vinaigrette seals in the color, so this apple arugula salad stays picture-perfect.
- Massage the kale alternative. If you swap in kale instead of arugula, massage the leaves with a teaspoon of olive oil for 30 seconds to soften them for this apple arugula salad.
- Taste your dressing on a leaf. Dip a single arugula leaf into the vinaigrette before you dress the whole bowl. That way you can adjust the sweetness or acidity without ruining the entire apple arugula salad.
- If the salad looks dry, do not panic. Arugula can soak up dressing quickly. Add another tablespoon of olive oil and a tiny splash of vinegar, then toss again. Your apple arugula salad will come right back to life.
Apple Arugula Salad with Maple Mustard Vinaigrette Variations and Substitutions
I make this Apple Arugula Salad a little differently every time based on what is in my fridge. It is so forgiving. Here are a few riffs that work beautifully.
Add protein: Leftover grilled chicken, crispy prosciutto, or even a scoop of chilled quinoa turns this apple arugula salad into a complete meal. Noah loves when I toss in chickpeas.
Switch the cheese: Crumbled blue cheese or shaved Parmigiano-Reggiano both bring a salty punch that pairs perfectly with the sweet apple in this apple arugula salad.
Try a different nut: Candied pecans or toasted sliced almonds are a wonderful swap for walnuts.
Make it a hearty fall salad recipe: Add roasted butternut squash cubes and a sprinkle of pumpkin seeds. It becomes a warm, cozy version of this apple arugula salad that I serve all through November.
What to Serve with Apple Arugula Salad with Maple Mustard Vinaigrette
I love Apple Arugula Salad as a starter, but it also makes a great light lunch all on its own. For a bigger meal, serve it alongside roasted chicken thighs, a seared salmon fillet, or even a warm bowl of butternut squash soup. Lily’s favorite combination is this salad next to a simple cheese quesadilla, and honestly, it works. If you are building a salad spread, try pairing it with my Cucumber Dill Salad. Their fresh, crisp flavors complement each other so well.
How to Store Apple Arugula Salad with Maple Mustard Vinaigrette
- Store undressed: Keep leftover apple arugula salad in an airtight container in the fridge, but store the dressing separately. The greens will stay crisp for a day.
- Do not freeze: Fresh greens and apples will turn to mush in the freezer. This apple arugula salad is best enjoyed fresh.
- Thawing not needed.
- Reheat only the add-ins: I do not recommend reheating the entire apple arugula salad, but you can warm up any leftover chicken or roasted vegetables before adding them to a fresh serving.
- Make-ahead tip: Toast the walnuts, make the dressing, and slice the apple (tossed with a little lemon juice) up to 4 hours ahead. Then assemble your apple arugula salad in seconds.
Apple Arugula Salad with Maple Mustard Vinaigrette FAQ
Here are the questions I get asked most about this Apple Arugula Salad.
Can I make apple arugula salad ahead of time?
Yes, but with strategy. I toast the walnuts, make the dressing, and slice the apple (tossed with lemon juice) a few hours early. Then just before serving, I toss everything together. That way your apple arugula salad stays crunchy and vibrant.
What are the best apples for apple arugula salad?
I swear by Honeycrisp and Pink Lady because they are crisp, sweet, and tart all at once. Granny Smith works if you love extra tang, and Fuji gives a sweeter bite. You cannot go wrong as long as the apple is firm for this apple arugula salad.
Can I use spinach instead of arugula in apple arugula salad?
Absolutely. Baby spinach makes a milder, less peppery apple arugula salad. If you use spinach, I suggest a slightly bolder dressing with an extra half teaspoon of mustard to keep the flavors bright.
Is apple arugula salad healthy?
It truly is. Arugula is rich in vitamins, walnuts deliver healthy fats, and the apple provides fiber and natural sweetness. This apple arugula salad is a nutrient-packed choice for a light lunch or side.
How do I keep the apples from turning brown in this salad?
The easiest trick is to toss your apple slices in the dressing as soon as they are cut. The acidity in the vinaigrette prevents browning, and your apple arugula salad looks gorgeous for hours.
I hope this Apple Arugula Salad finds a regular spot on your table, whether you need a speedy side or a healthy desk lunch that actually tastes great. It is one of those recipes I make on repeat, and every time I take a bite, I remember how much I love simple, beautiful food. I cannot wait to hear how it turns out in your kitchen.
With love and peppery greens,
Lora x
Apple Arugula Salad with Maple Mustard Vinaigrette
4
servings15
minutes320
kcalIngredients
5 cups (150g) baby arugula
1 large Honeycrisp apple, thinly sliced
½ cup (50g) toasted walnuts, chopped
½ cup (75g) crumbled goat cheese
3 tablespoons dried cranberries
3 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
2 teaspoons maple syrup
1 teaspoon Dijon mustard
¼ teaspoon sea salt
Freshly cracked black pepper to taste
Directions
Toast the walnuts: In a dry skillet over medium heat, toast walnuts for 2 to 3 minutes until fragrant. Transfer to a plate.
Make the dressing: Whisk olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a bowl until emulsified.
Assemble the apple arugula salad: In a large bowl, combine arugula, apple slices, walnuts, goat cheese, and cranberries. Drizzle with dressing and toss gently. Serve immediately.
