Simple Apple Arugula Salad | Quick Fall Lunch Side

A good apple is the whole point of this simple apple arugula salad. Pick one that snaps when you bite it, like a Honeycrisp or Gala, not a soft mealy one that turns mushy against the greens.

Peppery arugula, a lemon vinaigrette and shaved parmesan round out the bowl. It's an easy lunch for busy weekdays, a light side for weekend dinners, or a quick dish to bring to a family gathering.

Why We Make It on Repeat

• Ready in 15 minutes. No cooking required beyond toasting a handful of walnuts, so it's done before the rest of dinner is.
• One bowl, one whisk. Fewer dishes means less cleanup after a busy day.
• Budget-friendly produce. Apples, lemon and arugula are cheap year-round and don't need anything fancy.
• Make-ahead friendly. Toss the dressing and apple together right before serving, and the rest holds in the fridge for hours.

About the Main Ingredient

Arugula looks delicate, but it holds up better than butter lettuce under a dressing. The leaves are small, jagged at the edges, and deep green with a sharp, almost mustardy bite that mellows once it meets lemon juice and olive oil.

Buy it loose if you can, so you can smell it first; fresh arugula smells grassy and clean, never sour. Give it a quick rinse and spin it dry, because wet leaves water down the dressing and leave the bowl soggy within minutes. Tear any oversized leaves by hand so every forkful gets a mix of apple, cheese and greens instead of one giant leaf dominating the bite.

Simple Apple Arugula Salad Ingredients

Arugula: the peppery base of the salad. Baby spinach works if you want a milder, less bitter green.
Apple: adds crunch and natural sweetness. A crisp variety like Honeycrisp or Fuji is best, though pear slices work as an alternative.
Lemon: juice and zest brighten the whole bowl and keep the apple from browning. Bottled lemon juice works in a pinch, but fresh tastes sharper.
Olive oil: builds the dressing's body. Avocado oil is a neutral stand-in.
Parmesan: shaved or shredded, it adds a salty, nutty note. A sharp cheddar can fill in if that's what's on hand.
Walnuts: toasted for crunch and a slightly bitter edge. Pecans or sliced almonds swap in easily.
Honey: rounds out the vinaigrette's tang. Maple syrup works the same way.
Salt and black pepper: season the dressing and the greens directly for balanced flavor.

Find exact amounts in the recipe card below.

How We Make Simple Apple Arugula Salad

1. Toast the walnuts. Spread them in a dry skillet over medium heat and stir often until they smell nutty and turn a shade darker, about 4 minutes.
2. Whisk the dressing. Combine lemon juice, zest, olive oil, honey, salt and pepper in a small bowl until it looks slightly thickened and no longer separates.
3. Slice the apple thin. Cut it into thin wedges right before assembling so the edges stay pale and crisp, not browned.
4. Toss the apple in lemon juice. A quick coat of reserved lemon juice keeps the slices bright white for up to an hour.
5. Layer the greens. Spread the arugula on a wide platter instead of piling it in a bowl, so the dressing reaches every leaf.
6. Finish and serve. Scatter apple, walnuts and parmesan over the top, drizzle with dressing, and toss gently just until coated, with leaves still standing tall and glossy.

What to Serve With It

This salad sits well next to a warm plate of Grilled Lemon Herb Mediterranean Chicken Salad for a heartier lunch, or alongside roasted chicken for dinner. For a lighter pairing, try it next to the Arugula Salad with Lemon Vinaigrette for a double dose of peppery greens, or finish the meal with a slice of Easy Cinnamon Apple Bread for dessert.

Keeping and Reheating

Store undressed arugula and apple separately in the fridge for up to 2 days; dressed salad gets soft and watery after a few hours, so toss just before eating. The dressing keeps in a sealed jar for about a week. This salad isn't meant for the freezer or reheating, since raw apple and greens turn limp once thawed.

Simple Apple Arugula Salad: Your Questions

Why does my apple turn brown so fast?

Cut apples oxidize quickly once exposed to air. Tossing the slices in lemon juice right after cutting slows that browning for about an hour, which is plenty of time to plate and serve.

Is arugula supposed to taste bitter?

A mild peppery bite is normal and expected in arugula. If it tastes sharply bitter, the leaves may be older or the plant was stressed by heat; a splash of extra lemon and honey in the dressing balances it out.

Simple Apple Arugula Salad

A quick fall salad of peppery arugula, crisp apple slices, toasted walnuts and parmesan tossed in a bright lemon vinaigrette.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 190

Ingredients Method

Ingredients

  

• 5 cups baby arugula rinsed and dried
• 1 large Honeycrisp apple thinly sliced
• 1 lemon juiced and zested, divided
• 3 tablespoons olive oil
• 1 tablespoon honey
• 1/2 cup shaved parmesan cheese
• 1/3 cup walnuts roughly chopped
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Method

 

1. Toast the walnuts: Place the chopped walnuts in a dry skillet over medium heat. Stir often until they smell nutty and darken slightly, about 4 minutes, then set aside to cool.
2. Make the vinaigrette: In a small bowl, whisk together the lemon zest, 2 tablespoons of lemon juice, olive oil, honey, salt and pepper. Whisk until the mixture looks slightly thickened and no longer separates.
3. Slice the apple: Cut the apple into thin wedges, leaving the skin on for color and texture. Slice it close to serving time so the edges stay crisp.
4. Toss apple in lemon juice: Place the apple slices in a bowl with the remaining tablespoon of lemon juice. Toss gently to coat, which keeps the slices from browning for up to an hour.
5. Arrange the arugula: Spread the dried arugula across a wide serving platter instead of piling it in a deep bowl. This helps the dressing reach every leaf evenly.
6. Add the toppings: Scatter the lemon-coated apple slices, toasted walnuts and shaved parmesan over the arugula. Distribute them evenly so every serving gets a bit of each.
7. Drizzle with dressing: Pour the vinaigrette over the salad in a thin stream, starting at the edges and working inward. Use just enough to coat the leaves lightly without pooling at the bottom.
8. Toss and serve: Toss gently with your hands or salad tongs until everything is coated and the leaves still stand tall. Serve right away while the apple is crisp and the greens are glossy.

More Recipes You'll Love

• Arugula Salad with Lemon Vinaigrette: a simpler, dressing-forward take on peppery greens.
• Blackberry Chicken Salad: a fruit and chicken salad with a similar sweet-savory balance.
• Mandarin Orange Salad: a citrusy, crunchy salad that works well for the same kind of quick lunch.
• Revamped HEALTHIER WALDORF SALAD Recipe Guide: another apple-based salad with a creamier dressing for variety.