Blue Cheese Salad With Arugula, Apples, And Walnuts Recipe

I paired crisp apples, toasted walnuts, and tart cranberries with peppery arugula and creamy blue cheese in one of my Fall Arugula Salad Recipes, all tossed in a maple mustard vinaigrette that begs a closer look.

I can’t stop tinkering with a simple arugula salad that keeps surprising me. I toss baby arugula with crunchy walnuts, then fold it into a bowl and watch people get suspiciously excited.

I like that it looks fancy but is stupid easy to pull together, and it keeps popping up on my list of Fall Arugula Salad Recipes. When I serve it, folks pause, take a bite and kinda grin like they didnt expect such bright, slightly messy flavors.

It’s one of those salads that feels unexpected but somehow totally right.

Ingredients

• Peppery baby arugula adds bold bite, low calorie green rich in vitamin K and fiber
• Crisp apple slices add sweet tartness and juicy crunch, provide fiber and vitamin C
• Toasted walnuts bring satisfying crunch plus healthy fats and omega 3s for brain health
• Creamy pungent blue cheese adds savory tang, packs protein and calcium in small amounts
• Chewy dried cranberries lend sweet tart bursts and bright color, offsetting bitter greens
• Pure maple syrup sweetens naturally, balances vinegar and mustard, adds warm caramel notes
• Sharp apple cider vinegar brings tang acidity, helps brighten flavors and dressings

Ingredient Quantities

• 5 to 6 cups baby arugula (about 5 oz)
• 2 medium apples, cored and thinly sliced (Honeycrisp or Gala work great)
• 1/2 cup walnuts, toasted and roughly chopped
• 1/3 cup dried cranberries
• 4 oz blue cheese, crumbled
• 1/4 small red onion, thinly sliced (about 2 tablespoons)
• 3 tablespoons extra virgin olive oil
• 1 1/2 tablespoons pure maple syrup
• 1 1/2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

How to Make this

1. Toast the walnuts in a dry skillet over medium heat, shaking or stirring often, about 4 to 6 minutes until fragrant and slightly browned; let cool then roughly chop.

2. In a small bowl whisk together 3 tablespoons extra virgin olive oil, 1 1/2 tablespoons pure maple syrup, 1 1/2 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper until smooth and slightly emulsified. Taste and adjust salt or sweetness if you want.

3. Core and thinly slice the 2 medium apples (leave the skin on for texture), then toss the slices with about 1 tablespoon of the dressing right away so they dont brown while you finish the rest.

4. Thinly slice the 1/4 small red onion into very thin strips, separate the layers so they mix easily in the salad.

5. Put 5 to 6 cups baby arugula in a large bowl or on a serving platter.

6. Add the dressed apple slices, the thinly sliced red onion, 1/3 cup dried cranberries and the toasted chopped walnuts to the arugula.

7. Drizzle the remaining dressing over the salad, start with a little and toss gently — you can always add more — you dont want to drown the arugula.

8. Scatter the 4 oz crumbled blue cheese over the top and give one gentle toss so some chunks stay whole for texture.

9. Taste for seasoning and add a little more salt or pepper if needed, serve immediately so the arugula stays crisp.

Equipment Needed

1. Large dry skillet (for toasting the walnuts)
2. Small bowl (to whisk the dressing)
3. Whisk or fork (to emulsify the dressing)
4. Cutting board
5. Sharp chef’s knife (for apples, onion and chopping walnuts)
6. Measuring spoons and a tablespoon measure (for oil, syrup, mustard, vinegar, salt)
7. Large salad bowl or serving platter
8. Tongs or salad servers (to gently toss and serve)

Thats it, youre ready to make the salad.

FAQ

Blue Cheese Salad With Arugula, Apples, And Walnuts Recipe Substitutions and Variations

• Baby arugula: swap for baby spinach, mixed salad greens, or watercress. Spinach is milder and holds dressing well, mixed greens give variety, watercress keeps a peppery kick.
• Blue cheese: use feta, goat cheese (chevre), or shaved Parmesan. Feta gives tang and crumbles like blue, goat cheese adds creaminess, Parmesan gives salty nuttiness if you want less funk.
• Apples: replace with pears, halved grapes, or thinly sliced persimmon. Pears are similar in texture, grapes add juicy pops, persimmon brings honeyed sweetness when in season.
• Walnuts: try toasted pecans, sliced or slivered almonds, or roasted pepitas (pumpkin seeds). Pecans are richer, almonds add crunch, pepitas are great if you need a nut-free option.

Pro Tips

– Toast the walnuts low and slow and watch them the last minute, they go from toasty to burned fast. Hit them with a tiny pinch of salt right after toasting, it makes the flavor pop. If you want even heat, use the oven on 325F instead of the skillet.

– Keep a little of the dressing separate to toss the apple slices as soon as you cut them so they dont brown. Or if you forget, dunk them in cold water with a squeeze of lemon for a few minutes, then pat dry before adding.

– Make the dressing in a jar and shake it hard, its way more reliable than whisking if you arent steady. Taste and tweak it — more acid if it feels flat, more maple if you want it sweeter, salt last so you dont overshoot.

– Crumble the blue cheese by hand so you keep some big chunks for texture, and scatter them on top right before serving. Also dont overdress the salad, dress lightly and add more as needed so the arugula stays crisp.