This Apple Arugula Salad is easy to make in just 10 minutes. It's perfect for fall with crisp apples, creamy goat cheese, almonds, and a maple vinaigrette.
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Why You'll Love This Recipe
I love making this fall arugula salad when you can get fresh apples and arugula from the local farmer's market.
It's the perfect side dish for easy weeknight dinners. You can even make it into a light lunch by adding your favorite protein.
It's vegetarian, gluten-free, and can easily be made vegan. Since it's versatile for many dietary restrictions, it's the perfect potluck salad or Thanksgiving side.
Looking for more apple recipes? Try more fall favorite recipes, especially this Apple Manchego Salad.
The Best Apples for Salad
Not all apples are equal. Some are better for baking, while others are better for eating. For salads, you want to select a crisp apple that holds its shape. Choose a variety that doesn't brown as quickly once sliced or diced. Read more about how to choose the perfect apple.
These are some of my favorite salad apple varieties:
- Cortland
- Fuji
- Gala
- Honeycrisp
- Jazz
Ingredients
- Arugula: That slightly bitter and peppery flavor profile of arugula pairs well with fresh apples and maple vinaigrette. If you don't like arugula, you can use whatever greens you like!
- Apple: For the best salad texture, choose a crunchy apple variety. Honeycrisp, Fuji, or Gala would all work great in this salad recipe.
- Cheese: Crumbled goat cheese for a creamy element. You can substitute for feta if you like that better.
- Nuts: Sliced almonds always go well with apples. You could also substitute pecans or walnuts.
- Maple Vinaigrette: Extra virgin olive oil, apple cider vinegar (I like Bragg Raw-Unfiltered Apple Cider Vinegar), pure maple syrup, Dijon mustard, salt and pepper. This maple dressing is sweet and tangy!
*The full ingredient list with amounts is in the recipe card below.
How to Make Apple Arugula Salad
This ultimate fall salad comes together in just 10 minutes.
- Make the maple vinaigrette. Place the extra virgin olive oil, apple cider vinegar, pure maple syrup, and Dijon mustard in a small jar. Season with sea salt and pepper. Shake the jar until combined. Set aside.
- Assemble the salad. In a large mixing bowl, toss the arugula, chopped apple, goat cheese, and sliced almonds until combined.
- Add the maple dressing. Drizzle the maple dressing over the salad and toss it one more time.
- Serve. Serve immediately and enjoy!
Variations
- Salad Greens: You can substitute the baby arugula for whatever greens you prefer. Use spinach, kale, or whatever type of lettuce you prefer.
- Fruits and veggies: Toss in some favorite fall fruits and veggies, like chopped pear, pomegranate seeds, roasted sweet potatoes, or butternut squash.
- Cheese: Swap out the goat cheese for feta cheese. You could even use other types of cheese, like shaved parmesan or shredded cheddar. Opt for a cheese that pairs well with apple slices.
- Nuts and Seeds: Swap the almonds for pecans, hazelnuts, walnuts, or pinenuts! Pepitas or sunflower seeds would also add a great crunch. For some added sweetness, try adding candied pecans.
- Dried cranberries: Dried cranberries add a seasonal spin.
- Apple cider vinaigrette: You can easily make it with an apple cider vinaigrette instead of the maple vinaigrette.
- Make it Vegan: Leave out the cheese or use a plant-based cheese substitute for a vegan variation.
Serving Suggestions
My favorite thing about this salad is how versatile it can be! I love that you can serve it as a dinner side dish, make it a delicious lunch, or even make it a fancy side dish for holidays like Thanksgiving or Christmas.
Another great way to enjoy this salad is by making it a healthier lunch option. Add protein like sliced grilled chicken, canned tuna, quinoa, or chickpeas for a complete meal.
Make Ahead and Storage
Make Ahead: This salad is best served shortly after preparation to prevent the arugula from wilting and apples from browning. You can prep it an hour or so in advance. Store the dressing separately and drizzle over the salad just before serving. To prevent the apple slices from browning, squeeze a little lemon juice over them.
To Store: Store the leftover salad in an airtight container in the refrigerator for up to 2 days. If possible, store the dressing separately to prevent wilting.
Frequently Asked Questions (FAQ's)
Choose crisp and sweet apples like Honeycrisp or Fuji for your salad. Their natural sweetness and crisp texture pair wonderfully with the peppery arugula, creating a balance of flavors and textures.
Yes, you can prepare the dressing ahead of time to save time. Store it in an airtight container in the refrigerator. Be sure to give it a good shake or stir before using it, as ingredients like olive oil may separate and solidify when chilled. Maple vinaigrette can be stored for up to 3 days, so it's convenient for meal prep.
More Fall Salad Recipes
- Fall Kale Salad with Sweet Potato
- Kale Salad with Tahini Dressing
- Parmesan Brussels Sprouts Salad
- Kale Crunch Salad
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PrintApple Arugula Salad with Maple Vinaigrette
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Toss
- Cuisine: American
Description
It's apple season! This Apple Arugula Salad with Maple Vinaigrette will be your new favorite fall salad. Have it for lunch or as a dinner side, bring it to your next potluck, or even serve it as a healthy Thanksgiving side dish.
Ingredients
For the Maple Vinaigrette
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 ½ tablespoons pure maple syrup
- 1 teaspoon dijon mustard
- sea salt and pepper, to taste
For the Salad
- 6 cups baby arugula
- 1 large apple, chopped into bite sized pieces (honeycrisp, fuji, or gala are best)
- ¼ cup sliced almonds
- ¼ cup crumbled goat cheese
Instructions
- Prepare the maple vinaigrette. In a small jar, combine the extra virgin olive oil, apple cider vinegar, maple syrup, and dijon mustard. Season with salt and pepper to taste. Cover and shake gently until combined. Set aside.
- Assemble the salad. In a large mixing bowl, add arugula, chopped apples, sliced almonds, goat cheese, and maple vinaigrette. Toss to combine.
- Serve and enjoy!
Notes
This salad is best served immediately to prevent the arugula from getting soggy and the apples from turning brown.
To prepare ahead of time, toss the chopped apples with a squeeze of lemon juice. Add the vinaigrette just before serving.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 serving
- Calories: 171
- Sugar: 11.2 g
- Sodium: 222.6 mg
- Fat: 11.7 g
- Saturated Fat: 2.3 g
- Carbohydrates: 15.1 g
- Fiber: 2.5 g
- Protein: 3.5 g
- Cholesterol: 3.3 mg
Karyna says
Thank you!