Arugula Salad with Apples & Manchego in Cider Vinaigrette
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With tart apples, nutty manchego, and a cider vinaigrette, this autumn arugula salad hits all the right taste buttons.
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.
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
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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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Absolutely delicious salad – I would not change a thing! I had to stop myself from eating the whole bowl!
Hi Jenn,
I’m planning on making this salad for 8 people. Should I just double everything across the board? It seems like that will make a lot of dressing, but perhaps I won’t need all of it…?
Hi Helene, Yes, I’d double everything. If you don’t want any dressing left over, you can get away with making 1.5 times the recipe.
Thanks for another terrific recipe, Jenn! This salad was a hit with everyone at Thanksgiving dinner. Really appreciate the clear and easy to follow step by step directions. And it’s a simple recipe – found everything needed in one trip to the gro.
Slowly working our way through your recipes. My boyfriend is increasingly impressed with your just right balance of flavours without resorting to huge list of ingredients. Made this rocket and apple salad to go with Kenji Lopez-Alt Chicken and Chickpea burgers (with mods by Ethan Cheblowski). Great pairing, your limited ingredients make for great balance in flavours, and yet another dressing to add to my repertoire. We omitted the nuts as burgers had enough protein. Realise I need to order your books – lovely original flavours for elevating everyday meals.
So great! Made this several times & it’s a hit every time. Currently scrolling thru other salad recipes on here to see what other fabulous ones you’ve got. Thanks!
This was a hit for Christmas dinner. I did sub spinach for the hostess who isn’t a fan of arugula. Very good, but I will definitely try with arugula next time.
Looks delicious – can I sub EVOO for the vegetable oil?
I like vegetable oil better here because it’s more neutral-tasting but olive oil will definitely work. Hope you enjoy the salad!