Apple Arugula Salad with Maple Balsamic Dressing

Introduction

If you’re craving something crisp, fresh, and packed with fall flavor, you need to try this Apple Arugula Salad with Maple Balsamic Dressing. It’s the kind of dish that sneaks its way onto the holiday table and ends up stealing the show. Think crunchy candied walnuts, tart Granny Smith apples, creamy white cheddar, and chewy-sweet dates—all dancing together on a bed of peppery arugula, tossed in a warmly tangy maple balsamic vinaigrette.

I first made this salad as a last-minute addition for Thanksgiving and—no lie—it got more compliments than the turkey. It’s got that perfect balance of texture and taste, and it comes together in about 30 minutes. Whether you’re planning for a holiday, a dinner party, or just want something special on a Tuesday night, this salad is your new go-to.

If you love fresh, vibrant salads, you’ll also want to check out my Beet Garden Salad with Goat Cheese and this flavor-packed Tomato Feta Salad. These salads are all perfect for sharing or meal prepping for the week ahead.

Why You’ll Love This Recipe

Key Benefits

• Fast & Easy – 30 minutes from start to finish. No complicated steps.
• Holiday-Ready – It looks stunning on the table and pairs perfectly with rich dishes.
• Simple Ingredients – You only need 10 items, and they’re all easy to find.
• Make-Ahead Friendly – The components can be prepped ahead of time for stress-free assembly.

Taste & Texture

This salad is a textural dream. Every bite brings contrast and excitement:

• Peppery, crisp arugula
• Juicy tart apple slices
• Sweet, chewy medjool dates
• Crunchy maple-glazed walnuts
• Creamy, savory cubes of white cheddar

And that maple balsamic vinaigrette? It’s the cozy flavor of autumn in dressing form—sweet, tangy, rich, and earthy.

Dietary Attributes

This salad is naturally gluten-free, and can easily be made vegetarian by using a vegetarian-friendly cheddar. You can also adapt it for vegan diets (see the customizations section below).

Ingredients & Substitutions

Ingredient List

Salad

• 5 oz arugula
• 1/2 cup chopped medjool dates
• 1 Granny Smith apple, thinly sliced
• 5 oz white cheddar cheese, cubed

Candied Walnuts

• 1 cup walnuts
• 1 tbsp butter
• 2 tbsp pure maple syrup
• Pinch of salt

Maple Balsamic Vinaigrette

• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 1/2 tbsp pure maple syrup
• 1 tsp Dijon mustard
• Salt and black pepper to taste

Notes on Quality

Use fresh arugula for the best flavor and texture—baby arugula has the right amount of tenderness and bite. Choose a firm Granny Smith apple for that classic tartness and crunch. For the cheddar, aged white cheddar gives the salad a creamy texture and a nutty, sharp finish.

Use good-quality maple syrup and balsamic vinegar in the dressing—it makes all the difference in flavor. And for the walnuts, raw and unsalted are best for candied prep.

Possible Substitutions

• Swap arugula for mixed greens or baby spinach if preferred
• Use dried cranberries or figs instead of dates
• Try goat cheese, blue cheese, or feta instead of cheddar
• Almonds or pecans can sub for walnuts
• Use vegan butter for a dairy-free version of the candied walnuts

Step-by-Step Instructions

• Make the candied walnuts:
  In a small pan over medium-high heat, combine 1 cup walnuts, 1 tbsp butter, 2 tbsp maple syrup, and a pinch of salt. Bring to a boil, then reduce heat and simmer for about 2 minutes until slightly thickened.
  Spread the walnuts on a parchment-lined tray or plate, sprinkle with a little salt, and place in the fridge to cool and harden.
• Prepare the dressing:
  In a small jar or bowl, whisk together 1/4 cup olive oil, 2 tbsp balsamic vinegar, 1 1/2 tbsp maple syrup, and 1 tsp Dijon mustard. Season with salt and pepper to taste. Shake or stir until well combined.

• Assemble the salad:
  In a large mixing bowl, combine the arugula, chopped dates, cheddar cubes, and cooled candied walnuts. Drizzle with the dressing and toss to coat.
• Add the apples:
  Thinly slice the Granny Smith apple and arrange on top of the salad just before serving. Alternatively, toss them in with everything else for a more rustic presentation.
• Serve and enjoy:
  Transfer to a serving bowl and bring it to the table. This salad shines as a holiday side or a light main.

Expert Tips & Tricks

Best Practices

• Slice the apple last and consider tossing it in a little lemon juice to keep it from browning if you’re prepping ahead.
• Toast your walnuts before candying them if you want an even deeper flavor.
• Let the dressing sit for a few minutes after mixing—it helps the flavors meld beautifully.

Common Mistakes

• Don’t overdress the salad—add a little dressing at a time and toss, then add more if needed.
• Don’t slice the apples too early unless you’re storing them properly—they’ll oxidize quickly.

Time-Saving Tips

• Candied walnuts and dressing can both be made up to 3 days in advance.
• You can prep all the ingredients ahead of time and assemble right before serving.

Serving Suggestions

Pairings

This salad pairs beautifully with roasted meats like turkey, pork tenderloin, or glazed ham. It also complements heavier casseroles and potato dishes by adding a bright, fresh contrast.

Presentation Ideas

For a beautiful presentation, layer the ingredients rather than tossing everything together. Fan out the apple slices on top and scatter the walnuts and cheddar cubes evenly for a show-stopping salad centerpiece.

Beverage Pairings

Try this salad with a crisp white wine like Sauvignon Blanc or a dry Riesling. For non-alcoholic options, go with a sparkling apple cider or a ginger-infused sparkling water.

Storage & Reheating

Leftover Storage

Store leftover salad in an airtight container in the fridge for up to 2 days. Keep in mind that the arugula may wilt slightly after being dressed, so it’s best enjoyed fresh.

For storing components separately:

• Candied walnuts: airtight container, room temp for 5 days
• Dressing: sealed jar in fridge for up to 1 week
• Prepped produce: stored in sealed containers and added just before serving

Reheating Methods

This salad doesn’t require reheating, but if serving chilled, allow the dressing and walnuts to come to room temp before tossing with greens for the best flavor.

Frequently Asked Questions

Substitutions & Adjustments

Can I make this vegan?
Absolutely. Use vegan butter for the candied walnuts and swap in a dairy-free cheese like Miyoko’s cheddar or cubes of avocado for creaminess.

What other fruits can I use?
Try thinly sliced pears, pomegranate seeds, or dried cranberries.

Can I double the recipe for a crowd?
Yes, this salad scales beautifully. Just be sure to toss it in batches so everything gets coated evenly.

Troubleshooting

Too sweet?
Reduce the maple syrup in both the walnuts and the dressing slightly.

Too bitter?
Make sure to balance the arugula with enough sweet elements like apples and dates. You can also try a milder green mix.

Watery dressing?
Whisk thoroughly and don’t skip the mustard—it acts as an emulsifier to keep things creamy and cohesive.

Variations & Customizations

Dietary Adaptations

Make it vegan by swapping dairy ingredients as mentioned above. To make it nut-free, use roasted pumpkin seeds or sunflower seeds instead of walnuts.

Flavor Twists

• Add roasted sweet potatoes or butternut squash cubes for a hearty version
• Sprinkle with crispy bacon for a savory contrast
• Add a pinch of cinnamon or cayenne to the walnuts for a flavor kick

Seasonal/Holiday Versions

For Christmas, swap the green apples for red ones and add pomegranate arils for a festive color combo. For fall, try adding roasted delicata squash or even a bit of cooked farro to bulk it up.

Conclusion

This Apple Arugula Salad with Maple Balsamic Dressing is the perfect salad to brighten up your holiday spread—or to enjoy on any chilly weeknight when you need something fresh, vibrant, and full of fall flavor. The balance of crunchy, creamy, chewy, and crisp in every bite makes it feel indulgent and wholesome all at once.

If you give it a try, let me know how it turns out in the comments. I love seeing your creations, so feel free to tag me or share your version over on Pinterest!

Additional Resources

Related Recipes

Looking for more salad inspiration?
Try my Beet Garden Salad with Goat Cheese for a rich, earthy flavor or this Tomato Feta Salad for a summery twist that works year-round.

Happy cooking!

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