This apple arugula salad is a quick lunch or light dinner when you want something fresh that feels like fall. It is a salad with apples and walnuts, topped with salty prosciutto and creamy feta. The only cooking is toasting the walnuts for a few minutes, and even that is optional.
If you are looking for easy fall salad ideas, start here. It also works as a side salad recipe next to baked chicken and potatoes dinner.
You’ll love this apple arugula salad
- It is an easy arugula salad recipe with a short ingredient list.
- It is a quick arugula salad, ready in 10 minutes.
- Sweet apple, salty prosciutto and tangy feta make this arugula feta salad full of flavor.
- Walnuts add crunch, so it feels more filling than a plain green salad.
- Everything is easy to find in a regular supermarket.
- It is a simple autumn salad for lunch, dinner or a side.
Ingredients
Salad:
- 1 medium sweet apple
- 70 g (about 3 cups) arugula
- 50 g (1.75 oz) prosciutto
- 50 g (1.75 oz) feta cheese
- 30 g (1/4 cup) walnuts
- 1/2 red onion
Dressing:
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp whole grain mustard
- 1 tsp honey or date syrup
- Salt and black pepper
How to make
Toast the walnuts
Heat a stainless steel pan over low heat. Add the walnuts and toast them for 3 to 5 minutes. Stir now and then so they do not burn. Raw walnuts work too, the toasting just gives a stronger flavor. Once cooled chop them.
Mix the dressing
For an arugula salad with balsamic dressing, mix the olive oil, balsamic vinegar, whole grain mustard and honey in a small bowl. Add salt and black pepper to taste.
Slice the onion and apple
Cut the red onion into thin rings. Cut the apple into 4 parts, then slice each part thinly. Thin slices mix nicely with the arugula, so every bite gets a little of everything.
Toss and serve
Add the arugula, apple, onion, prosciutto and walnuts to a large bowl. Crumble the feta over the top. Pour the dressing over the salad and toss gently. Serve right away.
Crunchy apple arugula salad
Ingredients
Equipment
Method
- Heat a stainless steel pan over low heat. Add the walnuts and toast them for 3 to 5 minutes, stirring now and then so they do not burn. You can skip this step and use raw walnuts, the toasting just gives a stronger flavor.
- In a small bowl, mix the olive oil, balsamic vinegar, whole grain mustard and honey. Add salt and black pepper to taste.
- Slice the red onion into thin rings.
- Cut the apple into 4 parts, then slice each part thinly.
- Add the arugula, apple, onion, prosciutto and walnuts to a large bowl. Crumble the feta over the top.
- Pour the dressing over the salad and toss gently. Serve right away.
Substitutions & variations
- Sweetener: Use honey, maple or date syrup if you want a richer taste.
- Walnuts: Toasted or raw both work. Toasted gives a stronger flavor, and raw is faster.
- Prosciutto: Leave it out for a vegetarian version.
- Onion: Use less red onion if you like a milder salad.
- Fruit: Add a sliced pear or a handful of pomegranate seeds for a salad with more color.
Storage
This arugula salad with apples and walnuts is best eaten right away, because arugula gets soft once it meets the dressing. If you want to prep ahead, keep the dressing, walnuts and prosciutto separate and toss everything together just before serving.
If you make it, leave a comment and a rating below. I would love to hear how it turned out.
Other delicious salads to make
- Simple Beetroot Salad with Aged Cheese and Dill
- Cabbage Cold Salad with Honey Mustard Dressing
- Easy Cucumber Salad Recipe with Garlic and Lemon
FAQ
Yes. There is no real cooking, just a little slicing and mixing. The walnuts are the only thing that goes on the stove, and you can skip that.
Yes. Apple and walnuts are classic fall flavors, so it fits any list of fall salad ideas.
Yes. Date syrup works well and gives the dressing a richer taste, or use maple syrup.
