Crisp Apple, Walnut & Arugula Fresh Salad with Maple-Dijon Dressing

• 5 cups fresh arugula, washed and dried
• 2 large crisp apples (such as Honeycrisp or Granny Smith), cored and thinly sliced
• 1/2 cup walnuts, roughly chopped
• 1/3 cup crumbled goat cheese
• 1 small red onion, thinly sliced
• 1/4 cup dried cranberries
• 2 tablespoons pure maple syrup
• 1 tablespoon Dijon mustard
• 3 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Prepare the dressing by whisking together the maple syrup, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper in a small bowl.
2. Slowly drizzle in the olive oil while whisking continuously until the dressing emulsifies and thickens slightly. Set aside.
3. In a large salad bowl, combine the arugula, thinly sliced apples, red onion, chopped walnuts, and dried cranberries.
4. Pour the dressing over the salad and toss gently but thoroughly to ensure all the ingredients are coated.
5. Sprinkle the crumbled goat cheese evenly on top. Give the salad a final gentle toss or leave the cheese on top as a garnish.
6. Serve immediately for maximum freshness and crispness, or chill for 10 minutes before serving if desired.

Chef tips

• Use firm apples like Honeycrisp or Granny Smith for optimal crunch and tartness — softer apples may wilt quickly.
• To toast walnuts, place them in a dry skillet over medium heat for 3-5 minutes, stirring often until fragrant — adds depth to the salad.
• If goat cheese is not available or you dislike it, substitute with feta or skip cheese entirely for a dairy-free option.
• Add a handful of cooked quinoa or chickpeas to boost protein and turn this salad into a satisfying meal prep option.