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Apple Walnut Salad with White Balsamic Vinaigrette

Overhead shot of apple walnut salad with white balsamic vinaigrette, showing arugula, sliced green apples, blue cheese crumbles, candied walnuts, and red onion in a white bowl with wooden salad servers alongside.
A substantial main-course salad built on peppery arugula, tart apple slices, honey-candied walnuts, and sharp blue cheese, tossed with a white balsamic vinaigrette. Make it for a light dinner or serve it alongside roast chicken or pork.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Serving Size 4 bowls

Equipment

  • Rimmed baking sheet
  • Parchment paper or a silicone baking mat (Silpat)
  • Small glass or ceramic bowl, for whisking the vinaigrette
  • Whisk
  • Large salad bowl

Ingredients

For Salad:

  • 4 cups arugula rinsed and patted dry
  • 6 ounces walnuts chopped
  • 2 tablespoons honey preferably local
  • 2 teaspoons ground cinnamon
  • 2 large tart apples cut in half, core removed, and cut into thin slices
  • 1 tablespoon fresh lemon juice
  • ½ small red onion sliced thin
  • 4 ounces blue cheese crumbled
  • Sea salt and black pepper to taste

For Vinaigrette:

  • ¼ cup white balsamic vinegar
  • 2 tablespoons honey preferably local
  • 1 teaspoon Dijon mustard
  • 1 clove garlic finely minced
  • Sea salt and pepper to taste
  • ½ cup extra virgin olive oil

Instructions

  • Place top oven rack in the center position and pre-heat oven to 350°F.
  • In a small bowl, toss walnuts with honey and cinnamon until evenly coated. Arrange walnuts in a single layer on a rimmed baking sheet lined with parchment paper or a Silpat™ baking mat.
  • Place baking sheet in pre-heated oven and bake for 8-10 minutes. Remove from oven and set aside.
  • While the walnuts are toasting, prepare the vinaigrette by combining the white balsamic vinegar, honey, Dijon mustard, and garlic in a small glass bowl. Season with salt and pepper, to taste. Slowly whisk in the olive oil until well combined. Taste and adjust other flavors, as desired. Set aside.
  • Add sliced apples to large salad bowl and sprinkle with lemon juice. Toss until well coated. Add arugula, seasoned walnuts, red onion slices, and blue cheese to bowl and gently toss to combine.
  • Drizzle salad with a little vinaigrette right before serving and toss to combine. Serve immediately with remaining dressing on the side. Enjoy!

Notes

  1. Tip: to remove the sharp taste from red onion, place the slices in a small bowl filled with cold water. Soak for 10 to 15 minutes. Remove from the water and pat dry before serving.
  2. The vinaigrette and candied walnuts can be made up to 3 days ahead and stored separately (vinaigrette in a sealed jar in the fridge, walnuts in an airtight container at room temperature). Slice the apples and assemble the salad just before serving so the arugula doesn't wilt and the apples don't brown.
  3. Nutrition information is an estimate and will vary with the specific ingredients used.
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