Arugula Salad with Apples & Manchego in Cider Vinaigrette

Tested & Perfected Recipes

With tart apples, nutty manchego, and a cider vinaigrette, this autumn arugula salad hits all the right taste buttons.

arugula salad

All I can tell you about this arugula salad is that I made half the recipe the other day to photograph it for Serious Eats and I ate the entire thing standing at my kitchen counter at 10:30 AM. Definitely not my proudest moment but delicious nonetheless!

Arugula, Apples & Manchego in Cider Vinaigrette

With tart apples, nutty manchego, and a cider vinaigrette, this autumn arugula salad hits all the right taste buttons.

Servings: 4


For the Salad

  • 5 ounces arugula or baby arugula
  • 1 crisp apple, such as Fuji or Honeycrisp
  • 3-1/2 ounces Manchego, thinly sliced
  • 1/2 cup sliced almonds, lightly toasted if desired

For the Vinaigrette

  • 2 tablespoons cider vinegar
  • 6 tablespoons vegetable oil
  • 2 teaspoons maple syrup
  • 1 teaspoon Dijon mustard
  • 1 tablespoon finely chopped shallots, from 1 shallot
  • Heaping 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. Make the vinaigrette by whisking all of the ingredients together in a small bowl. Set aside.
  2. Place the arugula in a serving bowl. Whisk the vinaigrette again until well combined, then add to the salad, little by little, until the greens are well dressed; you may have a little left over. Right before serving, cut the apple into thin slices and toss into the salad along with the Manchego and almonds. Taste and adjust seasoning, then serve immediately.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Reviews & Comments

  • If you don’t have maple syrup at hand, do you have any suggestions for substitutes? (We only use pancake syrup/honey in our house) Looking forward to trying this!

    • — Judy on December 22, 2020
    • Reply
    • Hi Judy, Honey would work really well.

      • — Jenn on December 22, 2020
      • Reply
  • This is one of my family’s favorite salads!! We have it all the time, and it’s so easy to make.

    • — Virginia Mead on December 14, 2020
    • Reply
  • Excellent! Not sure why this is so outstanding but it really is! Will make often!

    • — Kim Douglas on November 1, 2020
    • Reply
  • Really great salad – have used both Manchego and Parm and they both work. I always have these ingredients on hand so this has become a go to for our family.

    • — Andrew Wren on October 28, 2020
    • Reply
  • Easy, fresh, delicious! Will definitely be making again!! Enjoyed with Jenn’s baked ziti with sausage.

    • — Hilary on October 25, 2020
    • Reply
  • What a fantastic salad! I added bibb lettuce to the arugula, and used avocado oil in the dressing which was perfect. I used chopped TJ’s lightly salted almonds, and Parmesano Reggiano for the cheese. I also sub’d red onion for the shallots which I didn’t have on hand. This is definitely a go-to and something that other ingredients can be used for, like strawberries with feta cheese and pumpkin seeds. Thank you so much!!

    • — Ellen on October 22, 2020
    • Reply

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