Why You’ll Love Arugula Salad with Manchego and Apples Recipe

This salad brings together the best of textures and flavors: the bright crunch of apples, the creamy, nutty Manchego, and the smoky sweetness of candied walnuts and dates. It’s both visually stunning and irresistibly delicious, making it ideal as a side dish, a light lunch, or even a centerpiece for a dinner party.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the smoky candied walnuts
1 cup walnut halves
1/2 cup granulated sugar
1/2 cup water
1/2 teaspoon smoked paprika
pinch Kosher salt

For the vinaigrette
1/2 cup avocado oil or extra‑virgin olive oil
3 tablespoons Champagne vinegar or white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
Salt and freshly cracked black pepper to taste

For the salad
8 cups baby arugula washed and dried
2 Honeycrisp or Pink Lady apples, unpeeled, cored, and thinly sliced
6 ounces aged Manchego or Parmigiano‑Reggiano, shaved
1 1/2 cups pitted dates, sliced and tossed with orange juice
1 cup smoky candied walnuts
4 large shallots, thinly sliced and quick‑pickled
2 tablespoons apple cider vinegar
2 teaspoons sugar

Optional garnish
zest of 1/2 orange or lemon
a few fresh mint or tarragon leaves
pomegranate arils (seasonal)

Directions

Make the smoky candied walnuts: Line a baking sheet with parchment paper. In a skillet over medium heat, combine sugar and water; stir until dissolved. Let it bubble until light golden (about 3–5 minutes). Add walnut halves, smoked paprika, and salt; stir quickly to coat. Spread nuts on the prepared sheet and let cool until crisp.
Prepare the vinaigrette: In a small bowl, whisk together avocado oil, Champagne vinegar, Dijon mustard, honey or maple syrup, salt, and pepper until emulsified. Set aside.
Quick‑pickle the shallots: In a small bowl, combine sliced shallots with apple cider vinegar and sugar; let sit 10–15 minutes, then drain.
Assemble the salad: In a large bowl, toss the arugula with a light coating of the vinaigrette and season with salt and pepper. Layer apples, half the cheese, dates, walnuts, and shallots over the greens.
Finish and serve: Mound the salad on plates, top with the remaining Manchego, citrus zest, and optional garnishes. Serve immediately.

Servings and timing

Servings: 4
Prep time: 30 minutes
Total time: 30 minutes

Variations

Cheese swap: Use Parmigiano‑Reggiano or sharp white cheddar if Manchego isn’t available.
Fruit alternatives: Substitute dates with dried figs, cranberries, or golden raisins.
Nut options: Try candied pecans or toasted almonds instead of walnuts.
Greens mix: Swap arugula for baby spinach or baby kale for a gentler flavor.

Storage/Reheating

This salad is best served fresh. Once dressed, it should be eaten immediately, as arugula wilts quickly and apples can brown. To store, keep the components separate in airtight containers: the greens, cheese, and apples can be refrigerated for 2–3 days, and the vinaigrette should be stored separately and added just before serving.

FAQs

What type of apples work best in this salad?

Crisp apples like Honeycrisp or Pink Lady work best as they provide sweetness and retain texture.

Can I make the smoky candied walnuts ahead of time?

Yes, they can be prepared in advance and stored in an airtight container at room temperature for up to one week.

How do I keep the apples from browning?

Toss them with a bit of lemon or orange juice immediately after slicing to slow down browning.

Can I use a different cheese instead of Manchego?

Absolutely. Parmigiano‑Reggiano or sharp white cheddar are good alternatives with a similar nutty taste.

Is this salad filling enough for a main course?

With added protein like grilled chicken, shrimp, or salmon, this salad becomes a hearty, well-balanced main.

Can I make the dressing ahead?

Yes, the vinaigrette can be made up to three days in advance and kept in the refrigerator. Shake or whisk before using.

Are there nut‑free options?

Yes, you can omit the nuts and replace them with seeds like pumpkin or sunflower for added crunch.

Can I use other greens instead of arugula?

Baby spinach or mixed greens are great substitutes for those who prefer a milder flavor than arugula.

Does this salad freeze well?

No, freezing is not recommended as the texture of the greens and apples will deteriorate.

How should leftovers be stored?

Keep the salad and vinaigrette in separate airtight containers in the fridge. Assemble just before serving for the best texture.

Conclusion

This Arugula Salad with Manchego and Apples is a vibrant, elegant dish that masterfully balances crisp, sweet, savory, and nutty flavors. With its quick preparation and stunning presentation, it’s perfect for both casual lunches and special gatherings. Enjoy every refreshing bite of this fresh, wholesome salad.

Arugula Salad with Manchego and Apples

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This Arugula Salad with Manchego and Apples is a fresh, crisp, and tangy salad that combines peppery arugula, sweet-tart apples, nutty Manchego cheese, and a bright lemon vinaigrette. It’s perfect as a light appetizer or a refreshing side dish.

Author: Emily
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings
Category: Salad
Method: No-Cook
Cuisine: Mediterranean
Diet: Vegetarian

Instructions

In a small bowl, whisk together shallots, Dijon mustard, 2 tablespoons lemon juice, honey, salt, and black pepper.
Slowly drizzle in olive oil while whisking continuously until the dressing is emulsified.
In a separate bowl, toss the sliced apples with 1 tablespoon lemon juice to prevent browning.
In a large salad bowl, combine the arugula, apples, shaved Manchego cheese, and toasted almonds.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately for best texture and flavor.

Notes

Use a crisp, sweet apple like Fuji or Honeycrisp for the best flavor contrast with arugula.
Manchego cheese can be substituted with Parmesan or Pecorino if desired.
Toast almonds in a dry skillet over medium heat for a few minutes until fragrant.
Dress the salad just before serving to keep the arugula from wilting.

Nutrition

Serving Size: 1 serving
Calories: 230
Sugar: 5g
Sodium: 310mg
Fat: 19g
Saturated Fat: 5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 6g
Cholesterol: 15mg