Dinner

Apple Arugula Salad with Maple Balsamic Dressing Recipe

Bylilan Sage January 16, 2026January 16, 2026

Introduction

This Apple Arugula Salad with Maple Balsamic Dressing is a delightful combination of peppery greens, sweet and tart apples, and rich, candied walnuts. It’s perfect for a light lunch or as a refreshing side dish any time of the year.

A white bowl holds a fresh salad with three main layers: the base layer is bright green leafy arugula with a slightly wrinkled texture, the middle layer contains large slices of light green apples with white flesh arranged on top, and the top layer is made of whole walnuts with a rough brown surface scattered evenly. There are also small pieces of white cheese and dark dried fruits nestled among the leaves. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 oz arugula
1/2 cup chopped medjool dates
1 Granny Smith apple, thinly sliced
5 oz white cheddar cheese, cubed
1 cup walnuts
1 tbsp butter
2 tbsp pure maple syrup
Pinch of salt
1/4 cup olive oil
2 tbsp balsamic vinegar
1 1/2 tbsp pure maple syrup
1 tsp dijon mustard
Salt, to taste
Black pepper, to taste

Instructions

Step 1: Prepare the candied walnuts by combining walnuts, butter, maple syrup, and a pinch of salt in a small pan over medium-high heat. Bring to a boil, then reduce heat to low and simmer for about 2 minutes. Pour the mixture onto a parchment-lined baking sheet or plate, sprinkle with salt, and refrigerate to cool.
Step 2: In a small jar or bowl, whisk together olive oil, balsamic vinegar, maple syrup, and dijon mustard. Season with salt and black pepper to taste.
Step 3: In a large mixing bowl, combine arugula, chopped medjool dates, white cheddar cheese cubes, candied walnuts, and the maple balsamic dressing. Toss gently to coat all ingredients.
Step 4: Transfer the salad to a serving bowl and arrange the thinly sliced Granny Smith apple on top. Alternatively, you can toss the apple slices in with the rest of the salad.
Step 5: Serve immediately and enjoy this vibrant, flavor-packed salad.

Tips & Variations

For extra crunch, toast the walnuts before candying them.
Swap white cheddar for goat cheese or feta for a creamier texture and tangy flavor.
Use honey instead of maple syrup if preferred.
Add a handful of dried cranberries for additional sweetness and color.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing chilled and toss the salad just before serving to maintain freshness and texture. Candied walnuts are best consumed within 3 days for optimal crunchiness. Reheat them briefly in a low oven if they lose crispness.

How to Serve

The image shows a fresh salad in a white bowl on a white marbled surface. The salad has three main layers: the base layer is dark green leafy arugula, covered by small pieces of light yellow cheese that add texture. On top, thin slices of pale green apple are neatly arranged in groups. Scattered throughout are medium brown walnut halves and small dark brown date pieces, adding contrast and richness to the salad. A few walnut pieces also rest on the surface outside the bowl. The fresh ingredients create a mix of crisp and crunchy textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples in this salad?

Yes, you can use any crisp apple variety like Honeycrisp, Fuji, or Pink Lady. Just choose one with a balance of sweetness and tartness to complement the flavors.