Description
This refreshing salad perfectly balances the peppery bite of fresh baby arugula with the crisp sweetness of orchard-fresh apples. Finished with a tangy, velvety maple vinaigrette and topped with crunchy almonds and creamy goat cheese, this dish is a sophisticated yet simple choice for lunch or an elegant side. It is a wholesome, quick-to-prepare meal that delights both kids and adults alike with its vibrant textures and harmonious, autumn-inspired flavor profile.
Ingredients
6 cups baby arugula, washed and dried
1 large apple, thinly sliced or chopped
1/4 cup crumbled goat cheese
1/4 cup sliced almonds, toasted
2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 1/2 tablespoons pure maple syrup
1 teaspoon dijon mustard
Sea salt and black pepper to taste
Instructions
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, dijon mustard, salt, and pepper until emulsified.
In a large serving bowl, combine the baby arugula and sliced apples.
Drizzle the prepared maple vinaigrette over the salad greens and apples.
Toss gently to coat the ingredients evenly.
Top the salad with the crumbled goat cheese and toasted almonds.
Serve immediately while fresh and crisp.
Notes
For best texture, toast the almonds in a dry pan over medium heat for 2-3 minutes until golden brown. You can substitute goat cheese with feta if you prefer a sharper taste. Store the vinaigrette separately if not serving immediately to keep the arugula crisp.
Nutrition
- Serving Size: 1.5 cups
- Calories: 165
- Sugar: 9g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 3g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 8mg