Crisp Apple Salad

5 from 9 votes

Arugula, sharp cheddar cheese, and finely chopped walnuts are an apple salad’s best friends. There’s no bad time for it either! Apple salad is a crowd-pleasing appetizer, side dish, lunch or dinner!

Prep Time20

Total Time20

Course: Appetizer, Lunch, Main Course, Side Dish

Cuisine: American, New England

Servings: medium servings

Author: Grace Vallo

Ingredients

10 ounces baby arugula
2 medium apples like Honeycrisp apples
1 ¼ cup shredded sharp cheddar cheese
1 cup finely chopped walnuts
½ cup pomegranate seeds
½ cup extra virgin olive oil
2 large garlic cloves minced
2 tablespoons white wine vinegar
2 teaspoons whole grain mustard
½ tablespoon real maple syrup
Salt and pepper to taste

Instructions

In a large bowl, add arugula, cheddar, walnuts, and pomegranate seeds.
In a small bowl, whisk together olive oil, garlic, vinegar, mustard, maple syrup, and salt and pepper until well-combined. Pour dressing over the salad.
Dice apples into small, bite-sized pieces (keep skins on). Add them into the salad.
Toss until combined. Serve!

Video

Notes

Finely chopped walnuts can be found in the grocery store, pre-chopped! They’re often in the baking section.
You can use regular cheddar or a different type of shredded or crumbled cheese if preferred.
Pomegranate seeds can typically be found in the grocery store, in the refrigerator. If you want to remove the seeds from a pomegranate yourself, slice the top and bottom off the pomegranate, then cut it into quarters. Hold each quarter over a bowl and tap the back with a spoon to release the seeds.
Don’t have real maple syrup? Use honey instead!
I like a lot of garlic in the apple salad vinaigrette. If you prefer just a clove, go for it!
Cook and dice a pound of bacon for a smoky, heavenly touch!
This recipe serves 2 for dinner, 4 for an appetizer, or 6 for a side dish.

Nutrition