Apple & Arugula Salad Recipe

Prepare apples

Wash and dry the apples. Core and very thinly slice each apple (leave skin on for color). To prevent browning if not serving immediately, toss slices in a small bowl with 1 teaspoon lemon juice (optional).

Shave red onion

Peel the half red onion and slice very thinly into half-moons. If you prefer milder onion, soak the slices in cold water for 5 minutes, then drain and pat dry.

Toast almonds

In a small dry skillet over medium heat, toast the sliced/slivered almonds, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Transfer to a plate to cool so they stop cooking in the hot pan.

In a large bowl, combine the washed arugula, sliced apples, toasted almonds, dried cranberries and shaved red onion. Crumble the feta over the top, but hold off on tossing with dressing until vinaigrette is ready.

In a small bowl or jar, combine 3 tablespoons white balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

Whisking continuously, slowly stream in 6 tablespoons extra-virgin olive oil until the dressing is emulsified and glossy. If the dressing is too thick, whisk in up to 1 tablespoon cold water to reach desired consistency. Taste and adjust seasoning with more salt, pepper or a touch more honey if needed.

If using a jar, combine ingredients, secure lid and shake vigorously until emulsified.

Just before serving, pour vinaigrette over the salad — start with about 3–4 tablespoons (reserve extra) and gently toss with tongs until ingredients are evenly coated. Add more dressing if desired, but avoid overdressing.

Transfer salad to a serving bowl or individual plates. Finish with a final sprinkle of toasted almonds, dried cranberries and a small pinch of crumbled feta for presentation. Serve immediately.