Apple Arugula Walnut Salad with Rosemary Vinaigrette | The Little Shop of Olive Oils

Apple Arugula Walnut Salad with Rosemary Vinaigrette

Tracey Wilkinson

Ingredients

For the vinaigrette

  • Juice of 2 lemons (a little over 1/3 cup)
  • 1/3 cup Extra Virgin Olive Oil (any variety)
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • pinch of  Himalayan salt and pepper
  • 1 teaspoon finely minced fresh rosemary

For the salad

  • 1 16-ounce container of arugula
  • 1 medium honey crisp apple, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1/2 cup pomegranate seeds
  • 1/2 cup walnuts

Directions

  1. Place all ingredients for the vinaigrette in a jar then shake well to combined.
  2. In a large bowl, toss together arugula, apple, red onion, pomegranate seeds and walnuts, then add your dressing to preference. Toss to combine then top with freshly cracked black pepper.
  3. Serve immediately.

--- adapted from Juli

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