Description
Bright arcs of sharp arugula meet sweet-tart apple slices and creamy feta, all kissed by a honey-Dijon vinaigrette. A perfect balance of textures and flavors in every forkful.
Ingredients
- 4 cups baby arugula
- 2 medium Honeycrisp apples
- 4 ounces crumbled feta cheese
- 1/4 cup chopped walnuts
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 3 tablespoons apple cider vinegar
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the arugula in a large salad bowl.
- Core and thinly slice the apples and add them to the bowl.
- Sprinkle the crumbled feta cheese and chopped walnuts over the salad.
- In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper until well combined.
- Drizzle the dressing over the salad and gently toss to coat all ingredients.
- Serve immediately, ensuring each portion gets a balance of greens, apples, and cheese.
Notes
- You can substitute walnuts with pecans for a sweeter crunch.
- For extra zing, add a handful of dried cranberries.
- Prep the dressing in advance and refrigerate up to 2 days.
- Leftovers can be stored in the refrigerator for up to one day; add apples just before serving to prevent browning.