Best Baby Spinach Arugula Salad With Apples Gorgonzola And Vinaigrette Recipes

APPLE PECAN ARUGULA SALAD

Apple Pecan Arugula Salad image

A healthy, hearty fall salad with peppery arugula, crisp apples, and toasted pecans. Dressed in a simple, vibrant lemon vinaigrette, it makes the perfect light-yet-satisfying plant-based meal or side.

Provided by Minimalist Baker

Time 15m

Number Of Ingredients 9

Ingredients

1/2 cup raw pecans
7 ounces arugula ((organic when possible))
2 small apples ((1 tart, 1 sweet // peeled, quartered, cored and thinly sliced lengthwise))
1/4 red onion ((thinly sliced))
2 Tbsp dried cranberries ((optional))
1 large lemon, juiced ((1 lemon yields ~3 Tbsp or 45 ml))
1 Tbsp maple syrup
1 pinch each sea salt + black pepper
3 Tbsp olive oil

Steps:

Preheat oven to 350 degrees F (176 C) and arrange pecans on a bare baking sheet.
Bake pecans for 8-10 minutes or until fragrant and deep golden brown. Remove from oven and set aside.
While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.
Prepare dressing in a mixing bowl or mason jar by adding all ingredients and whisking or shaking vigorously to combine. Taste and adjust flavor as needed.
Add pecans to salad and top with dressing. Toss to combine and serve immediately. Serves two as an entrée and 4 as a side (as original recipe is written // adjust if altering default number of servings).
Store leftovers (dressing separate from salad) covered in the refrigerator for 2-3 days (though best when fresh). Dressing should keep at room temperature for 2-3 days when well sealed.

Nutrition Facts : ServingSize 1 side serving, Calories 258 kcal, Carbohydrate 20.9 g, Protein 3 g, Fat 20 g, SaturatedFat 2.5 g, Sodium 17 mg, Fiber 4.7 g, Sugar 14.6 g

APPLE SPINACH SALAD

Apple Spinach Salad image

This classic apple spinach salad is easy to make with fresh ingredients, tossed with a quick apple cider vinaigrette, and easy to customize with your favorite add-ins.

Provided by Ali

Time 15m

Number Of Ingredients 12

Ingredients

5 ounces fresh baby spinach
2 small apples, cored and thinly sliced
half of a small red onion, thinly sliced
1/2 cup chopped walnuts, toasted
1/3 cup dried cranberries
3 ounces crumbled goat cheese
1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 small garlic clove, peeled and minced
a generous pinch of salt and black pepper

Steps:

Combine all of the vinaigrette ingredients together in a bowl and whisk vigorously (or shake them together in a mason jar) to combine.
Add spinach, apples, red onion, walnuts, dried cranberries, and half of the goat cheese to a large bowl. Drizzle with the vinaigrette, and toss to combine.
Serve immediately, garnished with the remaining goat cheese, and enjoy!