Fresh and flavorful apple arugula salad made with roasted pecans, fresh parmesan cheese, and an easy lemon-honey dressing. This salad takes just 20 minutes to make and is a perfect side dish for any meal.
You’ll love this vibrant apple arugula salad! It’s my absolute favorite to make in the fall with fresh apples from the orchard, but you can enjoy it year-round. It’s easy to throw together for lunch or as a side dish for any meal.
Why You Will Love This Recipe
- Easy - You need just a few ingredients for both the salad and the dressing and it comes together in under 20 minutes.
- Customizable - This simple arugula salad is great as is, but can easily be customized, like adding in dried cranberries, pumpkin seeds, and swapping the parmesan for one of your favorite cheeses.
- Sweet and tangy - The flavor of the crisp apples is the perfect balance for the tangy bitterness of the arugula.
- Dietary needs - Gluten free, dairy free, and can easily be made vegan and nut free.
Ingredient Notes
A complete list of ingredients and amounts can be found in the recipe card below. Here are some specific notes to help with selecting ingredients.
- Apples - Sweet, crisp apples, like Honeycrisp or Pink Lady are my favorite to use in this apple arugula salad. Sweet apples also work great in this kale and Brussels sprouts salad with apples.
- Honey - Raw honey is best as it contains for more nutrients and goes through less processing. Make sure the bottle says "raw." With that said, regular honey will also work just fine in this recipe.
- Arugula - Because most greens are known for high amount of pesticides, organic arugula is recommended. I also like using baby arugula.
- Extra-virgin olive oil - Be sure you use a good quality EVOO.
- Parmesan cheese - Use a good quality parmesan and shred yourself. Skip the pre-shredded kind if you can.
Salad Variations
- To make vegan, use pure maple syrup in place of the honey and omit the cheese.
- Feel free to use other cheeses, like crumbled goat cheese or feta. If you like goat cheese, try my butternut squash and kale salad.
- For some added festive flare, add in some unsweetened dried cranberries or pomegranate seeds.
- Swap the pecans for pumpkin seeds/pepitas or walnuts, or keep the pecans and add to them with additional nuts/seeds.
- Play around with different greens. Spinach, spring mix, or a combination of both would also be lovely with the ingredients in this salad.
How to Make This Apple Arugula Salad
Step 1: Preheat the oven to 350-degrees F and line a baking sheet with parchment paper. Spread out the pecans on the baking sheet and bake for 5-7 minutes. They are done with they are lightly toasted and fragrant.
Step 2: While the pecans are roasting, thinly slide the onion and the apples.
Step 3: Thinly slice the parmesan cheese. I find it works well to use a vegetable peeler to get the perfect sized slices of cheese. You could also use a box grater.
Step 4: Add the dressing ingredients to a small bowl and mix together. Alternatively, you can add them to a mason jar, cover, and shake vigorously.
Step 5: Lastly, assemble the salad. Add all ingredients to a large shallow bowl, or platter, drizzle with the dressing and lightly toss to combine.
Making Ahead and Storing
Making ahead: I recommend making the salad no more than a day in advance. If you'd like to prepare it ahead of time, assemble the salad without the apples and dressing. To prevent the apples from browning, slice and add the apples just before serving. And store the dressing in a mason jar, or other sealed container, and add to the salad right before serving.
Storing: Store leftovers in the fridge, where they will stay fresh for up to a day. The salad will become soggy as it sits with the dressing, so if you expect to have leftovers, add the dressing to what you know you'll eat and store the leftover salad and dressing separately.
Tips for Making the Best Apple Arugula Salad
Add a Protein: For a more filling option, add grilled chicken, shrimp, or even quinoa to turn this salad into a full meal.
Use a good quality parmesan: Choose a good quality parmesan for the best flavor. Look for a parmesan wedge from the specialty cheese section of your grocery store and shred yourself. Most pre-shredded cheese has added anti-caking ingredients, which takes away from the fresh flavor.
Use firm, sweet apples: Go for firm, sweet apples like Honeycrisp, Pink Lady, or Fuji for a refreshing crunch that balances the peppery arugula.
Use a shallow bowl, or platter, for serving: The apples and pecans will weigh the arugula down, so for the best presentation, and distribution of toppings, assemble the salad using a shallow bowl or platter.
Don't skip toasting the pecans: Toasting the pecans enhances their flavor and texture, making them more flavorful and adds a nice crunch to the salad. My cold wild rice salad also uses toasted pecans- be sure to check that one out, too!
Serving Suggestions
- Air fryer frozen salmon - Make this apple arugula salad while the salmon is cooking and you have a well balanced, protein packed meal in under 30 minutes.
- Vegetable frittata - This green salad pairs perfectly with a frittata.
- Skillet lasagna - Lasagna and salad are always a perfect match!
- Creamy chicken and cauliflower soup - Add alongside this soup for a complete and comforting meal.
- And of course, alongside some simple baked chicken or a grilled steak would be amazing.
More Recipes with Apples
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don't forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!
Eat Clean.Be Well!
-Sara
Apple Arugula Salad
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Ingredients
Ingredients for the Salad
- ¾ cup pecans
- 1 5-oz container of baby arugula
- 1 large, sweet apple, such as Honeycrisp or Pink Lady) (use 2 if apples are small)
- ½ red onion
- 4 oz fresh parmesan cheese
Ingredients for the Dessing
- 3 tbsp. extra-virgin olive oil
- 2 tbsp. fresh lemon juice
- 1 tsp. honey (I recommend raw honey)
- ⅛ tsp. fine sea salt
Instructions
- Start by roasting the pecans. Preheat the oven to 350-degrees F and line a small baking sheet with parchment paper. Spread the pecans on the sheet and bake for 5-7 minutes, flipping them halfway through. The pecans are ready when they become fragrant and turn a deeper shade of brown, but be careful not to let them burn.
- While the pecans are roasting, thinly slice the onion and apple.
- Using a vegetable peeler (my preference), or a box grater, slice the cheese in thin square/rectangular pieces.
- In a small bowl, whisk together all of the dressing ingredients (olive oil, lemon juice, honey, and salt).
- Assemble the salad by adding all ingredients to a shallow salad bowl, or serving tray. Drizzle with dressing and lightly toss to combine. Serve immediately.
- Enjoy!
Notes
- Use whole pecans, not pre-chopped.
- Best served right away, but will keep in the fridge for a couple hours if needed before serving (just don't let sit too long or the apples will brown). If wanting to make further in advance, store salad (minus sliced apples) and dressing separately in fridge. Slice apples and add to salad, along with the dressing, right before serving.
- The apples and pecans will weigh the arugula down, so for the best presentation, and distribution of toppings, assemble the salad using a shallow bowl or platter.
- Organic apples and arugula are recommended.
Nutrition
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