Baby Arugula Salad Recipe

Cook polenta

In a medium saucepan, bring 3 cups water and 1 tsp salt to a gentle boil. Slowly whisk in 1 cup polenta in a steady stream to avoid lumps. Reduce heat to low and cook, stirring frequently, for 3–5 minutes (follow package timing for quick-cook polenta) until thickened and smooth.

Enrich and cheese

Remove pan from heat. Stir in 2 tbsp butter and 1/2 cup milk until incorporated. Fold in 1/2 cup grated Parmesan and 1/2 cup shredded aged cheddar and 1/4 tsp black pepper until cheese is melted and polenta is creamy.

Set and chill

Pour the hot polenta into a lightly oiled 8x8-inch baking dish or sheet pan, smoothing to an even 3/4–1-inch thickness. Cover with plastic wrap and refrigerate until firm, at least 1 hour (or 20–30 minutes in freezer for faster setting).

Cut and crisp

When polenta is firm, invert onto a cutting board and slice into 1-inch cubes or 1x1.5-inch rectangles. Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Working in batches, fry polenta cubes 2–3 minutes per side until golden and crisp on all sides. Transfer to a paper towel-lined plate and season lightly with salt while hot.

Combine 2 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey, and 1 tbsp finely minced shallot in a small bowl. Whisk while slowly streaming in 4 tbsp extra-virgin olive oil until emulsified. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or sweetness as needed. Refrigerate briefly if not using immediately; whisk again before dressing salad.

Prepare apples: core and thinly slice 1 organic apple crosswise into 1/8-inch slices. Toss apple slices immediately with a teaspoon of balsamic (or a squeeze of lemon, optional) if you prefer to slow browning.

Toss greens: In a large salad bowl, place 6 cups baby arugula. Add about 2–3 tablespoons of the prepared balsamic vinaigrette and gently toss to coat. Add more dressing to taste (typically 3–4 tbsp total for 6 cups greens).

Assemble: Arrange dressed arugula on individual plates or a serving platter. Nestle sliced apples over the greens. Scatter warm two-cheese polenta croutons across the salad.

Finish: Crumble 3 oz Spanish-style goat cheese evenly over the salad. Garnish with microgreens or baby herbs if using. Grind a small amount of black pepper over the top and, if desired, drizzle a teaspoon of aged balsamic glaze for extra sweetness.

Serve immediately so polenta croutons remain crisp and apples stay fresh.