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Apple Walnut Salad with White Balsamic Vinaigrette

What to eat? Arugula is extremely easy to grow from seed in containers or your garden. Plus, it grows best in the cooler months of spring or fall. This delicious salad packs a lot of flavor into each bite with its winning combination of peppery arugula, seasoned walnuts, tart apples, sharp blue cheese, and a nicely sweetened vinaigrette.

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Apple Walnut Salad with White Balsamic Vinaigrette Recipe

Apple Walnut Salad with White Balsamic Vinaigrette


Prep time: 20 minutes Cook time: 10 minutes

Serves: 4


4 c. arugula, rinsed and patted dry

6 oz. walnuts, chopped

2 T. honey, preferably local

2 t. ground cinnamon

2 tart apples, cut in half, core removed, and cut into thin slices

1 T. fresh lemon juice ½ small red onion, sliced thin

4 oz. blue cheese, crumbled

Sea salt and black pepper, to taste


¼ c. white balsamic vinegar

2 T. honey, preferably local

1 t. Dijon mustard

1 clove garlic, finely minced Sea salt and pepper, to taste

½ c. extra virgin olive oil Directions

1. Place top oven rack in the center position and pre-heat oven to 350°F. 2. In a small bowl, toss walnuts with honey and cinnamon until evenly coated. Arrange walnuts in a single layer on a rimmed baking sheet lined with parchment paper or a Silpat™ baking mat.

3. Place baking sheet in pre-heated oven and bake for 8-10 minutes. Remove from oven and set aside.

4. While the walnuts are toasting, prepare the vinaigrette by combining the white balsamic vinegar, honey, Dijon mustard, and garlic in a small glass bowl. Season with salt and pepper, to taste. Slowly whisk in the olive oil until well combined. Taste and adjust other flavors, as desired. Set aside.

5. Add sliced apples to large salad bowl and sprinkle with lemon juice. Toss until well coated. Add arugula, seasoned walnuts, red onion slices, and blue cheese to bowl and gently toss to combine.

6. Drizzle salad with a little vinaigrette right before serving and toss to combine. Serve immediately with remaining dressing on the side. Enjoy!

Recipe Note ~ To remove the sharp taste from red onion, place the slices in a small bowl filled with cold water. Soak for 10-15 minutes. Remove from water and pay dry before serving.

Live, Love, Chat and Eat,

Kate & Crew

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