Arugula and Apple Salad Recipe

Arugula and Apple Salad Recipe

This arugula and apple salad recipe combines fresh arugula with apples, manchego cheese, and piquillo peppers, and tosses it all with smoked paprika vinaigrette.

Flavors of Spain

I love the Spanish flavors in this recipe. Piquillo peppers are a sweet pepper, with no heat at all, grown traditionally in the northern region of Spain. They are roasted over embers, peeled, and then packed in olive oil with salt and pepper for a delicious flavor. Piquillo peppers can be easily stuffed, but in this recipe I just simple sliced them and tossed with the greens. Manchego cheese is a Spanish sheep’s milk cheese and I love its salty flavor and dry texture. I prefer a Manchego cheese that has been cured 12 months or more. Marcona almonds are a type of sweet almond imported from Spain. They are rounder and plumper than a “regular” California almond. I like Marcona almonds that are roasted or fried, and then salted.

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Meal Ideas for the Week

This arugula and apple salad recipe is a perfect component of an easy healthy dinner. Try serving alongside chicken thighs with white beans and capers, or this Cast Iron Steak with Mustard and Smoked Paprika.

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Arugula and Apple Salad Recipe

This salad is all my favorite flavors of a Spanish style cheese platter, put together in a salad. 
What could be better?
Print Pin Rate
Course: Salads, Side Dish
Cuisine: Mediterranean
Keyword: arugula salad recipe
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Author: Aliye Aydin

Ingredients

Vinaigrette

  • 1 small shallot
  • 2 Tablespoons apple cider vinegar
  • 2 teaspoons maple syrup or to taste
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon smoked paprika (optional)
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 6 Tablespoons extra virgin olive oil

For the Salad

  • 1 apple (Fuji, Pink lady, or Honeycrisp varieties are delicious here)
  • 3 piquillo peppers*
  • 3 ounces Manchego cheese
  • 5 ounces arugula or baby arugula
  • 1/2 cup marcona almonds or regular almonds

Instructions

Make the Vinaigrette:

  • Finely dice shallot. Whisk together in a small bowl with vinegar, maple syrup, Dijon mustard, paprika if using, and salt & pepper. Whisk in olive oil. Set aside. 

For the Salad:

  • Chop apple and toss into bowl with vinaigrette. This will help prevent browning. Thinly slice piquillo peppers, and cut cheese into cubes or slices. 
  • Put arugula into a bowl, and toss with apples, peppers, and cheese in vinaigrette. Top with marcona almonds. Serve immediately. 

Notes

*I find piquillo peppers in the deli section of my grocery store. They are a delicious sweet pepper that make a wonderful addition to this salad. Regular roasted red peppers may also be substituted, or omitted altogether.
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