Best 5 Arugula With Apples And Walnuts Recipes
When it comes to delightful and nutritious salads, arugula with apples and walnuts stands out as an extraordinary dish. The peppery flavor of arugula, the sweetness of crisp apples, and the rich crunchiness of walnuts combine to create a symphony of flavors that will tantalize your taste buds. Whether served as a light lunch, a refreshing side dish, or a healthy snack, this salad offers a delectable blend of textures and a nutritional powerhouse of vitamins, minerals, and antioxidants.
Check out the recipes below so you can choose the best recipe for yourself!
ARUGULA WITH APPLES, WALNUTS, AND BLUE CHEESE
If you're tired of romaine and mixed greens, it's time to break out of your lettuce rut with this easy arugula salad recipe. Arugula has a peppery punch that's like a wake-up call to your palate. Baby arugula is perfect here because it's milder and more delicate than mature arugula, which can be overly assertive. Combine the leaves with crisp, sweet apple, toasted walnuts, and salty blue cheese. Then toss it all with a quick, creamy dressing that adds a great tang. The combo will have you craving bite after bite-and who couldn't stand to eat more salad?
Provided by Team Mealthy
Categories Salads
Time 10m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Beat vinegar, yogurt, maple syrup, olive oil, salt, and pepper together with a whisk in a small bowl. Slowly stream oil into the mixture while beating until emulsified. Spread arugula leaves onto a platter. Arrange apple ribbons over the arugula. Sprinkle walnuts and blue cheese over the arugula and apple. Drizzle dressing over the salad to serve.
APPLE AND ARUGULA SALAD WITH TOASTED WALNUTS
On Rosh Hashanah it is customary to eat apples and honey, which symbolize our hope for a sweet new year, and pomegranates, which have many seeds that symbolize our hope that our good deeds in the ensuing year will be as plentiful as the seeds of the pomegranate. This salad incorporates these two customs in a beautiful and tasty way.
Provided by Joy of Kosher
Yield 4
Number Of Ingredients 8
Steps:
- Mix the honey, lemon juice, oil, and peppercorns together in a jar or whisk together in a bowl. Pour the dressing over the arugula. Top the arugula with thinly sliced apples and toasted walnuts.
Nutrition Facts : ServingSize 1 serving, Calories 309 calories, Sugar 29 g, Fat 19 g, Carbohydrate 37 g, Fiber 5 g, Protein 4 g, SaturatedFat 2 g, Sodium 46 mg
ARUGULA WITH APPLES AND WALNUTS
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 3 tablespoons low-fat Greek yogurt, 1 tablespoon each olive oil, lemon juice and honey, 1/4 teaspoon cinnamon, and salt and pepper to taste in a large bowl. Add 8 cups baby arugula,1 chopped apple, 1/3 cup each chopped walnuts and dried cranberries, and 2 tablespoons sunflower seeds; toss.
ARUGULA AND APPLE SOUP WITH TOASTED WALNUTS
Peppery arugula and tart-sweet apples come together to make a fall soup of surprising delicacy. Arugula loses its sharp bite when it's cooked, but mature arugula will have a more assertive "bitter greens" flavor.
Categories soup apple fall soup arugula walnuts
Yield 6-8 servings
Number Of Ingredients 16
Steps:
- Sauté the chopped onion in the olive oil with a pinch of salt, stirring often over a medium flame for 25 to 30 minutes, or until the onion is soft and golden brown.
- Scrub the potatoes, peel and core the apples, and coarsely chop both. Wash the arugula, and if the branches are large and mature, remove any tough-looking stems. Coarsely chop the leaves.
- Combine the potatoes and apples in an ample soup pot with 4 cups (1 liter) water and a teaspoon of sea salt. Bring the water to a boil, then cover the pot and lower the heat to a simmer. After 10 minutes, add the sliced green onions. After 5 more minutes, add the arugula and the parsley. Simmer for another 6 to 8 minutes.
- By now your caramelized onions might be ready. If so, add them to the soup, along with 2 cups vegetable broth and a couple tablespoons lemon juice. Grind in plenty of black pepper and add a modest pinch of cayenne and the same amount of nutmeg.
- Puree the soup in a blender, in batches, or with an immersion blender, but be sure to stop as soon as you have the feel you like in a soup; cooked potatoes can become viscous if over-processed. I like to leave this soup at a slightly textured puree, not rough, but not completely smooth either. If the soup feels too thick to you, add a touch more broth.
- Taste the soup and correct the seasoning with a bit more lemon juice if needed, or a pinch of salt. If the soup tastes overly tart - this depends on the variety of apples - add a modest spoon-ful of agave nectar or honey and taste it again.
- Toast your chopped walnuts: spread them on a baking sheet and put them in a 300° oven for no more than 10 minutes. As soon as you smell them, they are ready. They will crisp up as they cool. Drizzle a thread of olive oil on top of each bowl of steaming soup, and sprinkle with a few toasted walnuts.
ARUGULA SALAD WITH MANCHEGO, APPLES, AND CARAMELIZED WALNUTS
Linda Forst of Mukilteo, Washington, writes: "I attended a conference in Anaheim, California, and went to dinner at Catal Restaurant & Uva Bar in Downtown Disney. The whole meal was outstanding, especially the 'compressed salad.'" For a "compressed" presentation, the chef uses a three-inch ring mold to mound the salad in the center of each plate. You can use a cleaned-out can, with top and bottom removed, as a mold.
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes.
- Whisk oil and Champagne vinegar in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Keep at room temperature. Rewarm balsamic syrup before using. Rewhisk vinaigrette before using.)
- Toss arugula, apples, half of cheese, dates, walnuts, and shallots in large bowl with enough vinaigrette to coat. Season salad with salt and pepper.
- Mound salad in center of each plate. Drizzle balsamic syrup around salads. Sprinkle remaining cheese atop salads.
Tips:
- Use fresh ingredients for the best flavor.
- If you can't find arugula, you can substitute another type of leafy green, such as spinach or kale.
- Use a variety of apples for different flavors and textures. Granny Smith apples are a good choice for their tartness, while Honeycrisp apples are a good choice for their sweetness.
- Toast the walnuts in a dry skillet over medium heat until they are fragrant and slightly browned. This will bring out their flavor.
- Use a light vinaigrette dressing to allow the flavors of the arugula, apples, and walnuts to shine through.
- Serve the salad immediately after making it so that the arugula doesn't wilt.
Conclusion:
Arugula with apples and walnuts is a delicious and healthy salad that is perfect for a light lunch or dinner. It is packed with nutrients and antioxidants, and it is also a good source of fiber. The arugula is peppery and slightly bitter, the apples are sweet and crunchy, and the walnuts add a nutty flavor and a bit of crunch. The vinaigrette dressing is light and tangy, and it brings all of the flavors together. This salad is sure to be a hit with your family and friends.
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