This Roasted Apple Arugula Salad is an absolutely delicious salad recipe that you can enjoy all year long. Make it a heartier meal by adding some grilled chicken!
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I could eat this Roasted Apple Arugula Salad every single day. I was so excited to finally get around to posting this, just so I could eat even more! And now writing this up, I am craving it so bad!
Arugula has a slightly peppery bite to it that makes it the perfect base for the sweet and herb covered apples and shallot. A simple dressing, with a bit of sour from the lemon, adds balance to the entire salad.
I always enjoy it just as it is, but if you prefer, you can add grilled chicken for some extra protein and heartiness.
This salad is light and fresh, making it the ideal summer salad, but apples are also the mascot of Fall (along with all the pumpkin spice, of course)! So, this is pretty much the best salad to enjoy all year long!
Lets get to it!
Roasted Apple Arugula Salad
Prep!
Core and slice each apple in 8-10 slices. Slice the shallot and mince the rosemary. If you are using fresh thyme, remove the leaves from the stems.
Preheat your oven to 400°F and line a baking sheet with a Silpat mat, if desired.
Create!
Add the apples, shallot, rosemary, thyme, and 1 Tablespoon of the olive oil to a medium bowl and toss until everything is well coated.
Spread evenly onto the baking sheet.
Roast the apples for 15-20 minutes, until tender. Push the apples to one side of the baking sheet and add the walnuts to the empty side. Toast the walnuts for 3-5 minutes, checking often to avoid burning them. Remove from the oven and let cool some.
Meanwhile, whisk together the remaining 2 Tablespoons of olive oil, lemon juice, and mustard. Season with salt and pepper, to taste.
Present!
Divide the arugula between two bowls. Top evenly with the roasted apples and walnuts. Drizzle on the dressing and dig in!
This salad can be enjoyed warm or chilled.
Enjoy!
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Roasted Apple Arugula Salad
Ingredients
Arugula Salad
- 2 fugi apples * or similar variety
- 1 shallot
- 1 Tablespoon fresh rosemary * minced or 1/2 T dried
- 1 Teaspoon fresh thyme leaves * or 1/2 t dried
- 1 Tablespoon extra virgin olive oil
- salt and pepper * to taste
- 2 Tablespoons walnuts * halves and pieces
- 4 Cups arugula
Lemon Mustard Dressing
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons lemon juice
- 2 teaspoons yellow mustard
- salt and pepper * to taste
Instructions
- PREP: Core and slice each apple in 8-10 slices. Slice the shallot and mince the rosemary. If you are using fresh thyme, remove the leaves from the stems. Preheat your oven to 400°F and line a baking sheet with a Silpat mat, if desired.
- Add the apples, shallot, rosemary, thyme, and 1 Tablespoon of the olive oil to a medium bowl and toss until everything is well coated.
- Spread evenly onto the baking sheet and season with salt and pepper.
- Roast the apples for 15-20 minutes, until tender. Push the apples to one side of the baking sheet and add the walnuts to the empty side. Toast the walnuts for 3-5 minutes, checking often to avoid burning them. Remove from oven and let cool some.
- Meanwhile, whisk together the remaining 2 Tablespoons of olive oil, lemon juice, and mustard. Season with salt and pepper, to taste.
- Divide the arugula between two bowls. Top evenly with the roasted apples and walnuts. Drizzle on the dressing and dig in! This salad can be enjoyed warm or chilled.
