Introduction

This arugula salad is a fresh, peppery delight perfect for a light lunch or a side dish. With simple ingredients like lemon juice, parmesan, and crunchy walnuts, it’s easy to prepare yet full of flavor.

A white bowl filled with a fresh salad sits on a white marbled surface. The salad has three main layers: at the bottom is a bed of bright green arugula leaves; scattered on top are thin slices of red apple with white flesh and uneven pieces of pale cheese; small walnut halves are sprinkled evenly around the salad, adding a light brown color and rough texture. Around the bowl on the surface are lemon slices, apple slices, and walnut pieces. A set of golden salad servers lies nearby, and part of a red-handled utensil peeks out from under the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 ounces arugula
1 tablespoon extra virgin olive oil
2 teaspoons lemon juice (freshly squeezed)
¼ teaspoon salt
2 twists black pepper
2 ounces parmesan or its vegan alternative (shaved)
¼ cup walnuts (coarsely chopped)
1 small apple (thinly sliced)

Instructions

Step 1: Place 5 ounces of arugula in a large bowl and toss gently with 1 tablespoon of extra virgin olive oil.
Step 2: Add 2 teaspoons of freshly squeezed lemon juice, ¼ teaspoon of salt, and 2 twists of black pepper to the arugula. Toss again to combine.
Step 3: Add 2 ounces of shaved parmesan or your preferred vegan alternative. Shave the block using a vegetable peeler if needed.
Step 4: Taste the salad and adjust salt and lemon juice as desired.
Step 5: Optionally, add ¼ cup of coarsely chopped walnuts and thinly sliced apple to enhance flavor and texture.
Step 6: Serve immediately for the best freshness and crispness.

Tips & Variations

For a nut-free version, omit the walnuts or replace them with toasted sunflower seeds.
Try substituting lemon juice with apple cider vinegar for a different tangy twist.
To keep the arugula crisp, add the dressing just before serving.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 1 day. To prevent wilting, keep dressing separate and toss the salad just before serving. Leftover ingredients like walnuts and shaved parmesan can be stored separately and added fresh next time.

How to Serve

A white bowl filled with fresh green arugula leaves forms the base layer of this salad. On top, thin slices of red-skinned apple are scattered evenly, adding a soft pinkish-red contrast. Thin, off-white shavings of cheese are placed sporadically among the greens and apple slices, giving the salad a textured look. Small walnut pieces, light brown and uneven, are sprinkled throughout to add depth and color variation. The bowl is set on a white marbled surface, with lemon slices, apple slices, walnut pieces, and a gold salad spoon visible around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baby arugula or regular arugula for this salad?

Yes, both baby arugula and regular arugula work well. Baby arugula tends to be more tender, while regular arugula has a stronger, peppery flavor.

What is a good vegan alternative to parmesan?

There are several vegan parmesan alternatives available made from nuts like cashews or nutritional yeast that provide a similar salty, nutty flavor and can be shaved or sprinkled over the salad.

Arugula Salad with Parmesan, Walnuts, and Apple Recipe

Print Recipe

★★★★★

5 from 191 reviews

A fresh and simple Arugula Salad featuring peppery arugula leaves tossed with extra virgin olive oil and lemon juice, enhanced by salty parmesan, crunchy walnuts, and sweet apple slices. This versatile salad can be enjoyed on its own or customized with your favorite add-ins for a nutritious and flavorful meal or side dish.

Author: zara
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 2 servings 1x
Category: Salad
Method: No-Cook
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

Salad Base

5 ounces arugula

Dressing

1 tablespoon extra virgin olive oil
2 teaspoons lemon juice, freshly squeezed
¼ teaspoon salt
2 twists black pepper

Toppings

2 ounces parmesan cheese or vegan alternative, shaved
¼ cup walnuts, coarsely chopped (optional)
1 small apple, thinly sliced (optional)

Instructions

Toss Arugula: Place 5 ounces of arugula in a large bowl and gently toss with 1 tablespoon of extra virgin olive oil to coat the leaves evenly.
Add Dressing: Pour in 2 teaspoons of freshly squeezed lemon juice, ¼ teaspoon salt, and add 2 twists of black pepper. Toss the arugula again to distribute the dressing thoroughly.
Add Parmesan: Add 2 ounces of shaved parmesan cheese or a vegan alternative. Shave the cheese using a vegetable peeler for a delicate texture.
Taste and Adjust: Taste the salad and adjust the seasoning as needed, adding more salt or lemon juice to enhance the flavor.
Add Optional Toppings: For added texture and taste, incorporate ¼ cup coarsely chopped walnuts and/or thinly sliced small apple. Toss gently to combine.
Serve: Serve the salad immediately as a refreshing side or light main dish.

Notes

Use fresh, organic arugula for the best flavor and texture.
For a vegan version, substitute parmesan with a vegan cheese alternative or nutritional yeast.
Toast walnuts lightly for a deeper nutty flavor if desired.
Adjust lemon juice and seasoning according to your taste preferences.
Add other toppings such as cherry tomatoes or avocado for more variety.

Keywords: arugula salad, fresh salad, easy salad recipe, parmesan salad, healthy salad, vegetarian salad, lemon dressing