If the chilly, grey weather has got you feeling low, this Arugula Salad might be just the thing to perk you up. It delivers a welcome dose of exciting flavors and textures at a time of the year when we need it most. Plus: You can whip it up in about 5 minutes!
This flavor-packed Arugula Salad combines peppery greens, crisp apples, briny olives, bright lemon, and creamy Parmesan into a seriously satisfying salad that goes perfectly with all your cozy fall and winter dishes.
Ingredient List
Here's everything you'll need to make this Arugula Salad:
For the Dressing:
- Dijon mustard: to help the dressing emulsify, and provide a sharp flavor.
- Lemon: for acidity and freshness.
- Extra virgin olive oil: for richness.
- Honey or maple syrup: optional, to balance the acidity of the lemon.
- Salt: to bring out all the flavors.
For the Salad:
- Baby arugula: get the prewashed kind to make your life easy.
- Green apple: red works too, but I especially like green apples for their crunch and tang.
- Olives: for a salty, briny treat amongst the leaves.
- Parmesan cheese: for its nutty, creamy magic.
How to Make This Salad
This Arugula Salad comes together in just minutes, making it perfect for busy weeknights or last-minute entertaining.
- Make the dressing: In the mixing bowl you plan to make the salad in, whisk together the Dijon mustard, lemon juice, olive oil, honey (or maple syrup), and salt until well combined. The dressing should be emulsified and creamy.
- Peel (or don't peel) and thinly slice the green apple, roughly chop the olives, and add them to the bowl.
- Add the greens: Add the arugula to the bowl.
- Finish with Parmesan: Generously grate fresh Parmesan cheese over the top of the arugula and toss gently to coat all the ingredients evenly. (Add more parm at the end too if you want!)
Pro tip: Don't dress the salad until right before serving to keep the arugula crisp and fresh!
What to Serve with This Salad
This arugula salad is incredibly versatile and pairs great with a wide range of dishes:
- Roasted meats: Serve alongside roasted chicken, pork chops, or roast beef for a hearty family dinner.
- Pasta dishes: This salad provides a fresh, bright contrast to rich pasta dishes like carbonara or lasagna.
- Pizza night: The peppery arugula is a perfect companion to homemade or takeout pizza.
- Holiday meals: Add this to your Thanksgiving or Christmas spread for a lighter option among all the heavier dishes.
- Grilled fish: This salad would be lovely with salmon, halibut, or any fish dish.
Troubleshooting
Here are solutions to common issues you might encounter:
| Problem | Solution |
|---|---|
| My salad is soggy | This happens when the salad is dressed too far in advance. Always dress the salad right before serving, and make sure your greens are completely dry. |
| The dressing is too tart | If the lemon is too strong for your taste, add a bit of honey or maple syrup to balance the acidity. |
| The apples are turning brown | This salad needs to be made immediately before eating. If you need to slice your apples a little in advance (like 10 minutes) just toss them in the dressing and add the arugula at the very last minute. |
| My arugula tastes too bitter | Some arugula can be quite peppery and bitter. Try adding a touch more honey or maple syrup to the dressing to balance the bitterness. You can also mix in some baby spinach or mixed greens to mellow the flavor. |
Storage Tips
Don't store this salad! This is a salad best enjoyed fresh, made right before serving. Once dressed, the arugula will wilt and become soggy within an hour or two.
If you have leftovers, they won't keep well. The dressed greens will become limp, and the apples will oxidize and turn brown.
But, you can prep ahead:
- Make the dressing up to 3 days in advance and store it in an airtight container in the refrigerator
- Prepare the olives and have the Parmesan ready to grate
When you're ready to eat, just slice the apples and toss everything together with the dressing!
Common Questions about this Arugula Salad
Sure! Granny Smith apples work great because of their tartness, while Fuji or Gala apples add a sweeter note. Just choose a crisp apple that won't turn mushy.
Briny green olives or Kalamata olives both work really well in this salad. Avoid the more bland olives like canned black ones, as they just don’t offer the same punch.
Yes! Simply use maple syrup instead of honey in the dressing and omit the Parmesan cheese, or use a vegan Parmesan alternative.
If you can't find arugula or don't appreciate its peppery bite, try baby spinach, mixed spring greens, or even shredded kale. The flavor and texture will be different but still delicious.
Definitely! Pile this salad on top of some grilled chicken or seared salmon to turn it into a complete meal.
I always by pre-washed baby arugula when I make this. But if yours is in need of a wash, just fill a large bowl with cold water and submerge the arugula. Swish it around gently, then lift it out, letting any dirt sink to the bottom. Dry thoroughly using a salad spinner.
Yes! This recipe scales up perfectly. Just double all the ingredients except the apple and use a large serving bowl for tossing.
Why This Salad Works - The Ultimate Ingredient Combo
This isn't just a random combination of ingredients! Here’s why these flavors work so well together:
- Peppery + Sweet: The natural peppery bite of arugula is balanced by the sweetness of both the apple and honey in the dressing, creating a balanced flavor profile
- Bitter + Salty: The slight bitterness of arugula is complemented by the briny, salty olives, which enhance the overall taste complexity
- Acidic + Creamy: The bright acidity from the lemon cuts through the richness of the Parmesan cheese, so the salad doesn’t feel heavy.
- Crisp + Tender: The crunchy texture of fresh apples work with the tender arugula leaves to provide textural dimension.
- Fat + Acid: The olive oil and lemon juice offer the perfect balance of richness and tang.
Seasonal Variations
While this salad is perfect year-round, you can adapt it to highlight seasonal ingredients:
| Season | Ideas |
|---|---|
| Spring Version | Add fresh strawberries or sliced radishes and top with crumbled goat cheese instead of Parmesan. |
| Summer Version | Mix in fresh peach slices instead of apples. |
| Fall Version | Add toasted walnuts or pecans. A little crunch would be a nice addition for you nut lovers! |
| Winter Version | Add pomegranate seeds for color and tang, top with crumbled blue cheese, and add a few candied walnuts for holiday flair |
Expert Tips for the Best Arugula Salad
- Buy fresh arugula: Look for bright green leaves with no yellowing or wilting. Baby arugula is milder than mature arugula.
- Don't overdress: This might look like it’s not enough dressing at first, but once you start tossing, you’ll see that it’s plenty. Resist the urge to add more! Overdressed salads get soggy quickly.
- Use extra virgin olive oil: Since this is a simple dressing, using extra virgin olive oil makes a noticeable difference in flavor.
- Grate Parmesan fresh: Pre-grated Parmesan doesn't melt into the salad as nicely and lacks the sharp, nutty flavor of freshly grated cheese.
- Taste and adjust: Everyone's taste preferences are different. Taste the dressing before adding the greens. If you think it needs a bit more salt or honey to balance it, you know best!
- Slice apples thinly: Thin slices distribute better throughout the salad and are easier to eat than thick chunks.
- Toss gently: Use your hands or tongs to gently toss the salad to avoid bruising the delicate arugula leaves.
Lemony Arugula Salad with Apples and Olives
Equipment
- large bowl for tossing
- Microplane grater or box grater
- knife to cut the apples and olives
- whisk to mix the dressing
Ingredients
For the Dressing
- 2 teaspoon Dijon mustard
- 1 lemon juice
- 2 teaspoon olive oil extra virgin
- .5 teaspoon salt
- 1 teaspoon honey or maple syrup (optional)
For the Salad
- 1 apple green is preferred, but red works too
- 16 olives green, pitted
- 2 tablespoon Parmesan cheese freshly grated
- 142 grams Arugula baby, washed (1 container).
Instructions
- In a mixing bowl, whisk together the Dijon mustard, olive oil, lemon juice, and salt. If using honey or maple syrup, add that now too.
- Peel and slice the apple and add it to the bowl. (You can also leave the apple skin on if you prefer).
- Roughly chop the olives and add them to the bowl with the apples and dressing.
- Add the arugula to the bowl, and grate the Parmesan cheese over the top.
- Toss with tongs or clean hands until each leaf and apple slice is well-coated with the dressing.
- Serve immediately for maximum crispness.
Notes
- This salad serves two people generously. If you're using it as a side salad, it could feed four people.
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