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.
Ingredients
For the Salad
- 5 ounces arugula or baby arugula
- 1 crisp apple, such as Fuji or Honeycrisp
- 3½ ounces Manchego, thinly sliced
- ½ 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 ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Make the vinaigrette by whisking all of the ingredients together in a small bowl. Set aside.
- 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.
Nutrition Information
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- Per serving (4 servings)
- Calories: 391
- Fat: 35 g
- Saturated fat: 7 g
- Carbohydrates: 14 g
- Sugar: 9 g
- Fiber: 3 g
- Protein: 9
- Sodium: 356 mg
- Cholesterol: 26 mg
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.