Crisp Apple Arugula Salad with Cider Vinaigrette & Candied Walnuts

A black bowl filled with Apple Arugula Salad, topped with grated cheese, candied walnuts, and pear slices. A gold fork rests on the side of the bowl, set against a light, smooth background.

This crisp apple arugula salad is tossed with candied walnuts, shaved Pecorino, and a tangy apple cider vinaigrette—perfect as a fresh, flavorful starter or light lunch.

Ingredients

For the Salad

5 cups baby arugula
½ apple like Granny Smith or Honeycrisp, thinly sliced
⅓ cup candied walnuts recipe below or store-bought
¼ cup Pecorino Romano shaved, or Parmesan if you prefer

For the Apple Cider Vinaigrette

3 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tbsp honey
¼ tsp kosher salt
black pepper to taste
¼ cup extra-virgin olive oil

For the Candied Walnuts

½ cup walnut halves
2 tbsp brown sugar
1 tbsp water
Pinch of salt

Launch Cook Mode

Instructions

Candied Walnuts

In a small skillet over medium heat, combine walnuts, brown sugar, water, and a pinch of salt.
Stir constantly for 3–4 minutes until the sugar is melted and coats the walnuts.
Transfer to parchment paper to cool completely before using.

Apple Cider Vinaigrette

In a small bowl or jar, whisk together vinegar, mustard, honey, salt, and pepper.
Slowly drizzle in the olive oil while whisking until emulsified.

Assemble the Salad

In a large bowl, toss arugula with just enough vinaigrette to lightly coat the leaves.
Add apple slices, candied walnuts, and shaved Pecorino or Parmesan.
Gently toss and plate. Drizzle with a little more dressing if needed.

Nutrition

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