Arugula Salad

A tasty, simple salad made with arugula, almonds, crisp apples, dried cranberries, red onions, and Parmesan Cheese all drizzled with a light easy four-ingredient lemon mustard vinaigrette.

Course Salad

Cuisine American

Keyword arugula salad recipe, how to make arugula salad, what is an arugula salad, what is arugula salad

Prep Time 10

Servings servings

Calories 210kcal

Author Beth Pierce

Ingredients

Lemon Mustard Vinaigrette
3 tablespoons fresh lemon juice
2 ½ tablespoons extra virgin olive oil
2 teaspoons honey
½ teaspoon Dijon mustard
kosher salt and fresh ground black pepper to taste
Salad
5 ounces baby arugula
⅓ cup slivered almonds
1 apple cored and sliced in small bites
⅓ cup dried cranberries
¼ cup thinly sliced red onions
⅓ cup shaved parmesan cheese

Instructions

Whisk together 2 tablespoons lemon juice, olive oil, honey, and Dijon mustard in small bowl. Season with salt and pepper to taste.
In a small bowl toss the cut apples with 1 tablespoon lemon juice.
In a large bowl, combine the arugula, almonds, apple, cranberries, red onion, and shaved Parmesan. Drizzle with the vinaigrette and toss to coat. For best results, serve the salad promptly.

Notes

Prepare the vinaigrette up to 2 days in advance and store in an airtight container in the refrigerator. Remove from the refrigerator 45 minutes before tossing the salad. Whisk or shake to recombine the ingredients.
Dry the arugula well before starting the salad.
Toss the apple slices with lemon juice to prevent the slices from browning.
Shave the Parmesan using a vegetable peeler.
Use slivered or sliced almonds. Both work well and taste delicious.
Slice the red onions as thinly as possible.
Store leftovers in an airtight container in the refrigerator for up to a day but keep in mind that the arugula will wilt some if it has been tossed with the vinaigrette.

Nutrition