I don’t know about you but I love salads. To me a meal is not complete unless it is accompanied by a nice green salad. Now some times I am ok with just a regular mescaline salad but then there are times I want something just a little bit different.
This salad has the perfect mixture of savory and sweet. With peppery arugula, sweet crisp apples, maple glazed walnuts, parmesan cheese and a creamy balsamic vinaigrette, it is perfect as a side dish or as a light meal. Either way it is delicious and really satisfying.
For those of you not familiar with Arugula, it not only taste great but it is so good for you. It is a nutrient dense food that is high in fiber and several vital nutrients like, Calcium, Potassium, Vitamin B, Vitamin C, Vitamin K, and Vitamin A, so not only are you having a delicious salad but you are giving your body the extra boost it need to stay healthy.
I love salads not only for there health benefits but because they are so versatile. You really can add anything that you like to make it your own. If you don’t like walnuts but prefer pecans then go right ahead and change that. The same goes for the apples. If you prefer pears, then do pears instead. Just make it your own.
A nice thin sliced shallot adds a nice punch to this salad. It’s not over barring, just enough so that you know its there.
As for the apple, picked something sweet to offset the peppery arugula. I chose a crunchy Fuji apple but a Honey Crisp will work as well
You can chop your apples how you like. For this salad I wanted large thin slices, but julienned is fine also. No matter how you chop your apples there is something you can do to preserve them. If you toss them in fresh lemon juice your apples will keep there color and not turn brown, who wants to eat a salad with brown apples?😑
When I add nuts to salad I like to toast them first. I find that toasting them brings out so much more of the nut flavor. If you just want plain toasted nuts, that’s fine, just toast them in a frying pan until they start to slightly brown and become fragrant. But if your feeling like you want a little something extra, pour a small amount of maple syrup in the pan and cook until the nuts are coated and syrup is absorbed.
To prepare the salad I added the arugula, apples, sweetened cranberries and shallots to a large bowl and drizzled with a small amount of dressing and tossed well to coat. I poured my salad onto a serving platter and topped with toasted walnut and shaved Parmesan cheese. I always leave a bit of dressing on the side in case anyone wants extra.
For the dressing I like to use use walnut oil. This oil has a nutty flavor, which I think is perfect for this salad. Walnut oil also has some health benefits just as walnuts do, so why not give it a try, right? Along with the walnut oil there is balsamic vinegar, grainy mustard, maple syrup and my special spice blend, recipe to follow. When making the spice blend I always make a large batch and store it in an air tight container so that I always have it on hand. Just whisk it all together, its that simple.
Spice Blend:
Ingredients:
- 4 Tablespoons Salt
- 4 Tablespoons Black Pepper
- 4 Tablespoons Garlic Powder.
- 4 Tablespoons Onion Powder.
Directions:
- In a small bowl combine all ingredients and mix until combined.
- Place in an air tight container and store for several weeks
Arugula Salad With Apples Toasted Walnuts & Shallots
Ingredients:
Salad:
- 1 Box Arugula
- 1 Shallot Thinly Sliced
- 2 Fuji Apples Sliced Thin
- 1/4 Cup Sweetened Cranberries
- 1/3 Cup Walnuts
- 2 Tablespoons Maple Syrup
- Parmesan Cheese Shards
Dressing:
- 1/2 Cup Walnut Oil Or Olive Oil
- 1/4 Cup Balsamic Vinegar
- 2 Teaspoons Grainy Mustard
- 2 Teaspoons Maple Syrup
- 1 Teaspoon Spice Blend
Directions:
- Place arugula in a salad spinner, rinse and spin until all excess moisture is removed. Place arugula in a large bowl and set aside.
- In a medium frying pan place walnuts and maple syrup, cook on medium heat until walnuts are coated and syrup is absorbed.
- Slice apples into thin slices. To preserve there color toss with fresh lemon juice. Add apple slices to the arugula.
- Peel and thinly slice a shallot and add to the bowl along with the sweetened cranberries. Toss well.
- Prepare dressing by adding oil and balsamic to a Pyrex cup, mix well with a whisk. Add mustard, maple syrup and spice blend. Continue to whisk until completely incorporated, dressing should become slightly thicker.
- Pour a small amount of dressing over prepared salad and toss to coat.
- Pour salad onto a serving platter and top with toasted walnuts and Parmesan cheese shavings.
- Serve with extra dressing on the side.
- Enjoy.