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Arugula Salad on a serving platter
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Arugula Salad with Manchego and Apples

Fresh arugula, crisp apples, nutty Manchego, smoky candied walnuts & sweet dates make this Arugula Salad irresistible and restaurant-worthy.
Course Appetizer, Side Dish
Cuisine American
Keyword green salad recipes
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 servings
Calories 951kcal
Author Kathleen

Ingredients

For the Smoky Candied Walnuts

  • 1 cup walnut halves
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1/2 teaspoon smoked paprika
  • pinch Kosher salt

For the Vinaigrette

  • 1/2 cup avocado oil or substitute extra-virgin olive oil
  • 3 tablespoons Champagne vinegar or white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • Salt and freshly cracked black pepper to taste

For the Salad

  • 8 cups baby arugula washed and dried
  • 2 Honeycrisp or Pink Lady apples unpeeled, cored, and thinly sliced
  • 6 ounces aged Manchego or Parmigiano-Reggiano shaved
  • 1 1/2 cups pitted dates sliced and tossed with 1 tablespoon orange juice
  • 1 cup caramelized walnuts add a pinch of smoked paprika when hot for depth
  • 4 large shallots thinly sliced and quick-pickled (see note)
  • 2 tablespoons apple cider vinegar
  • 2 teaspoon sugar

Optional Garnish

  • zest of 1/2 orange or lemon
  • A few fresh mint or tarragon leaves
  • Pomegranate arils seasonal
US Customary - Metric

Instructions

  • Make the Smoky Candied Walnuts: Line a baking sheet with parchment paper or a silicone mat. In a skillet over medium heat, combine sugar (1/2 cup) and water; stir until dissolved, then stop stirring and let bubble until light golden, 3–5 minutes. Add walnuts (1 cup), smoked paprika (1/2 teaspoon), and salt. Stir quickly to coat. Spread onto the prepared sheet, separating pieces with a fork. Let cool completely until crisp.
  • Make the Vinaigrette: In a small bowl, whisk together avocado oil (1/2 cup), Champagne vinegar (3 tablespoons), Dijon mustard (1 teaspoon), honey/maple syrup (1 teaspoon), salt, and pepper until emulsified. (Can be made 4 hours ahead. Whisk again before using.)
  • Quick-Pickle the Shallots: Place sliced shallots in a small bowl with 2 tablespoons apple cider vinegar and 2 teaspoons sugar. Let it stand 10–15 minutes to mellow. Drain before adding to salad.
  • Assemble the Salad: In a large bowl, toss arugula (8 cups) with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and just enough vinaigrette to lightly coat. Taste and adjust seasoning if needed. Layer apples, half the cheese, dates (1 1/2 cups), walnuts (1 cup), and shallots over the greens.
  • Finish + Serve: Mound salad onto plates. Top with remaining cheese, citrus zest, and optional mint/pomegranate for a final burst of flavor. Serve immediately.

Notes

  1. Make-ahead magic: Don’t be put off by the ingredient list—your candied walnuts, pickled shallots, and even the dressing can all be prepped ahead. That means the salad itself comes together in just minutes!
  2. Choose crisp apples: Honeycrisp and Pink Lady are our favorites because they stay crunchy and bright, even after slicing.
  3. Shave, don’t grate the cheese: Thin shards of Manchego (or Parm if that’s what you have) melt beautifully into the salad without overpowering.
  4. A little citrus zest goes a long way: It brightens all the flavors and gives the whole dish that special, restaurant-style finish.

Nutrition

Serving: 1serving | Calories: 951kcal | Carbohydrates: 90g | Protein: 18g | Fat: 62g | Saturated Fat: 16g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 22g | Cholesterol: 46mg | Sodium: 290mg | Potassium: 832mg | Fiber: 10g | Sugar: 74g | Vitamin A: 1369IU | Vitamin C: 13mg | Calcium: 586mg | Iron: 3mg