Healthy Apple Walnut Salad With White Balsamic Vinaigrette

With its winning combination of peppery arugula, seasoned walnuts, tart apples, sharp blue cheese, and a perfectly sweetened vinaigrette, this substantial salad packs a lot of flavor into each bite.

Arugula is extremely easy to grow in containers or in your garden from seed; plus it also grows best in the cooler months. It’s a perfect salad green to indulge in festive season salads like this one, for this reason.

Tip: To remove the red onion’s sharp taste, place the slices in a small bowl filled with cold water. Soak for 10-15 minutes. Remove from the water and pay dry before serving.

Prep time: 20 minutes
Cook time: 10 minutes
Serves: 4

Ingredients:

4 c. arugula, rinsed and patted dry
6 oz. walnuts, chopped
2 T. honey, preferably local
2 t. ground cinnamon
2 tart apples, cut in half, core removed, and cut into thin slices
1 T. fresh lemon juice
½ small red onion, sliced thin
4 oz. blue cheese, crumbled
Sea salt and black pepper, to taste

Vinaigrette:

¼ c. white balsamic vinegar
2 T. honey, preferably local
1 t. Dijon mustard
1 clove garlic, finely minced
Sea salt and pepper, to taste
½ c. extra virgin olive oil

Directions:

1. Place top oven rack in the center position and preheat oven to 350°F.
2. In a small bowl, toss walnuts with honey and cinnamon until evenly coated.
3. Arrange walnuts in a single layer on a rimmed baking sheet lined with parchment paper or a Silpat™ baking mat.
4. Place baking sheet in preheated oven and bake for 8-10 minutes. Remove from oven and set aside.
5. While the walnuts are toasting, prepare the vinaigrette by combining the white balsamic vinegar, honey, Dijon mustard, and garlic in a small glass bowl.
6. Season with salt and pepper to taste.
7. Slowly whisk in the olive oil until well combined.
8. Taste and adjust other flavors, as desired. Set aside.
9. Add sliced apples to a large salad bowl and sprinkle with lemon juice. Toss until well coated.
10. Add arugula, seasoned walnuts, red onion slices, and blue cheese to the bowl and gently toss to combine.
11. Drizzle salad with a little vinaigrette right before serving and toss to combine.
12. Serve immediately with remaining dressing on the side. Enjoy!

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