arugula apple salad

This arugula apple salad is tart, crunchy, sweet and nutty. It’s layered with pickled golden raisins, velvety bloomy rind goat cheese, tart apples and a flavorful walnut dressing. Delicious for fall!

  • Author: Indi Hampton
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Category: Salad
  • Method: Tossed
  • Cuisine: American
  • Diet: Vegetarian


  • 1/3 cup walnut halves
  • 1/3 cup apple cider vinegar
  • 1/3 cup golden raisins
  • 1 tbsp sherry vinegar
  • 1 tsp dijon mustard
  • 2 tsp maple syrup
  • 1/4 cup walnut oil
  • 1/4 cup extra virgin olive oil
  • 1/4 tsp kosher salt
  • freshly ground black pepper
  • 5 oz baby arugula
  • 2 tart apples, quartered, cored and thinly sliced
  • 4 oz soft-ripened goat cheese, sliced into rounds


  1. In a small saucepan, bring apple cider vinegar and raisins to a simmer then remove from heat. Let sit 10 minutes. Transfer 2 tbsp vinegar brine to a glass jar. Add sherry vinegar, dijon, maple syrup, walnut oil, olive oil, salt and black pepper and blend with an immersion blender until thick and emulsified. Alternatively, whisk together by hand. Taste, adjust seasoning if needed.

  2. Place arugula in a large bowl, toss with a few tablespoons of dressing. Top with sliced apples, pickled raisins, toasted walnuts and goat cheese. Drizzle with more dressing and serve.


Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Keywords: apple arugula salad