Recipe: Crisp Fall Salad


This fall salad is addictive. Since having a version of it in August at a restaurant in Asheville, I have made it five or six times. It is a no fuss recipe that you can put together in minutes, and it is loaded with flavor from the sweet apples and tart vinegar to the spicy arugula and crunchy walnuts. I’ve found that almonds work just as well as walnuts, and you can also substitute your favorite cheddar cheese.



Makes 3 to 4 servings


Bunch of arugula – I like the organic varieties that come in boxes, but sometimes I find this at the farmer’s market

1 cup of thinly sliced apples – I used honey crisp for this salad but granny smith would also work well

1 cup of cubed sharp white cheddar cheese – I used Kerrygold Aged Cheddar

½ cup of chopped walnuts – you can also substitute almonds

For Dressing:

2 tablespoons of champagne vinegar

2 teaspoons lemon juice

1 teaspoon Dijon mustard

2 teaspoons sugar

Black pepper to taste

Drizzle of extra virgin olive oil until dressing emulsifies


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