Ingredients:

  • 6 oz (170g) arugula, washed and dried
  • 2 large (300g) Honeycrisp or Granny Smith apples, thinly sliced
  • 4 oz (113g) goat cheese, crumbled
  • 1/2 cup (60g) walnuts or pecans, roughly chopped
  • 1/3 cup (40g) dried cranberries
  • 1/4 cup (40g) red onion, very thinly sliced
  • 1 tbsp (15ml) lemon juice
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 tbsp (45ml) balsamic vinegar
  • 1 tbsp (15ml) maple syrup
  • 1 tsp (5g) Dijon mustard
  • 1/4 tsp (1.5g) sea salt
  • 1/4 tsp (0.5g) black pepper

Instructions:

  1. Place the chopped walnuts or pecans in a small skillet over medium heat. Toss frequently for 3–5 minutes until they smell nutty and appear golden brown, then immediately remove from the pan.
  2. Slice the apples into thin wedges and immediately toss them in a bowl with the lemon juice to create a citric acid barrier against browning.
  3. Combine olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper in a jar. Shake vigorously or whisk until the mixture is thick and glossy.
  4. In a large bowl, combine the arugula and red onion. Gently toss with the balsamic dressing until the leaves are lightly coated.
  5. Fold in the apple slices, dried cranberries, and toasted nuts. Top with the crumbled goat cheese.