It is finally feeling like fall might be on its way in the Bay Area. After a sweltering heat wave last week cooler temperatures are welcome. I love the warm weather and long days of summer, but by the end of September heat waves (which happen every year) I’m ready for fall. To celebrate fall’s arrival I made my favorite Arugula Apple Salad. The sweet fall apples combined with peppery arugula and piquant dressing make this a great side salad for your favorite cooler weather dishes or soups.
This salad and dressing is incredibly simple to make. There aren’t many ingredients in the salad itself, just apples, arugula and almonds, but they are full of flavor and texture.
I love the piquant flavor of the dressing that comes from the vinegar, lemon juice and Dijon mustard. I use olive oil as my oil of choice, but you can use walnut oil as well. If you use walnut oil substitute walnuts for the slivered almonds as well. I also use a 50/50 ratio of “vinegar” to oil. You can add an additional 1-2 Tablespoons of oil is you prefer a less piquant dressing.
This is definitely a side salad and not a main dish. Here are a list of main dishes this salad pairs well with:
Main Dish Serving Suggestions
If you want to make the salad a bit heartier add baked or smoked tofu cubes. I have taken this salad to work with me for lunch and added tofu to make it more filling.
Hope you give this Arugula Apple Salad a try. It is a great way to welcome fall!
- 1 apple, thinly sliced
- 4 cups arugula
- ¼ cup slivered or sliced almonds
- 1 Tablespoon Dijon mustard
- 2 Tablespoons white wine vinegar
- 1 Tablespoon lemon juice
- ⅓ cup olive oil
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- Place arugula, sliced apples and sliced almonds in a large bowl. Set aside.
- In a jar add all dressing ingredients. Shake until well combined.
- Pour half the dressing on salad. Toss and add more dressing as desired. Serve.