Fresh farmer’s market greens + sweet, Honeycrisp apples + salty feta cheese + peppery candied hazelnuts + an easy homemade mustardy vinaigrette = the best salad you’ll eat this fall. All these beautiful ingredients come together and create a delightful autumn salad to use up the last of this fall’s fresh greens and apples!
I think I’ve said this before, but the best homemade salad dressings are the ones you can make in jars! We received a lovely little mason jar with a pour spout that is absolutely perfect for drizzling on this yummy vinaigrette.
Here’s that cute little pour spout I was talking about — so handy!
Honeycrisp + Arugula Salad with Maple + Mustard Vinaigrette
Author: Kayla Diercks
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- SALAD
- 2 cups spinach
- 2 cups arugula
- 1 Honeycrisp apple / cut into match sticks
- ¼ cup feta cheese crumbles
- CANDIED HAZELNUTS
- ¼ cup raw hazelnuts
- ½ TB butter
- 1 TB maple syrup
- ¼ tsp black pepper
- MAPLE + MUSTARD VINAIGRETTE
- ⅓ cup olive oil
- 3 TB white balsamic vinegar
- 1 TB coarse ground mustard
- 1 TB maple syrup
- Kosher salt + coarse ground pepper
Instructions
- Heat a small skillet over low heat. Melt butter and maple syrup together in the pan until it begins to bubble. Toss in hazelnuts and cook for 5 minutes, shaking the pan often to coat the hazelnuts. Remove from heat, spread in an even layer over parchment paper, sprinkle with black pepper, and let cool.
- In a small jar with a lid, combine all vinaigrette ingredients and shake well.
- Divide greens between 4 small plates. Top with apples, feta, and hazelnuts and drizzle with vinaigrette.
Your images are gorgeous! Looking forward to trying this recipe.
OMG, your site is gorgeous! We have two apple trees in hour backyard, but I get to busy I forget to use them. I’ll have to try this. Thanks!
This sounds delicious! Going to have to try it this weekend!