Arugula Salad Recipe

Toast and Candy Walnuts

Line a small baking sheet with parchment. In a small skillet over medium heat, add 1 tsp butter. When butter melts, add 1 cup walnut halves and 2 tbsp granulated sugar. Stir constantly for 3–4 minutes until sugar melts and walnuts are fragrant and glossy. Sprinkle 1 tsp cayenne pepper and 1 tsp sea salt, stir to coat. Spread walnuts on the prepared sheet to cool and crisp (about 10 minutes). Break any large clusters once cooled.

Whisk Dressing

In a small bowl or jar, combine 2 tsp Dijon mustard, 2 tsp honey, 1 tbsp white wine vinegar, 1 tsp lemon juice, 1 tsp minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk while slowly streaming in 3 tbsp extra-virgin olive oil until emulsified. Taste and adjust seasoning or honey for sweetness and salt as needed. Refrigerate if not using immediately; bring to room temperature before dressing salad.

Prepare fruit and avocado: halve and pit the avocado, scoop out flesh and slice into 8–10 thin slices or medium cubes. Peel and dice the mango into 1/2-inch cubes or slice into thin strips. Place 5 cups baby arugula in a large salad bowl.

Add avocado and mango to the arugula, reserving a few pieces for garnish if desired.

Add 1 cup shaved Parmesan to the bowl (or add at end to avoid overshredding).

Pour about 3–4 tbsp of the Honey Dijon dressing over the salad (start with less; you can add more to taste). Toss gently with salad tongs to coat leaves evenly without mashing avocado. If serving plated, toss lightly and then top with shaved Parmesan.

Scatter the cooled spicy candied walnuts over the tossed salad.

Adjust seasoning with a light pinch of salt and a few grinds of black pepper if desired. Serve immediately.