Arugula Salad with Dates & Candied Walnuts
September 16 2019
I love arugula! Some say it’s an acquired taste…well, I definitely acquired it because I eat it every single morning with my eggs, tomatoes, cucumbers & peppers. I’m a bit of a creature of habit, if you hadn’t noticed. Yes, every morning!
Even though I eat it every day, I am totally open to a soup with wilted arugula in it later in the day. Or a pizza with arugula topping. Or a sandwich with arugula as the greens. The possibilities for arugula seem endless! But, give me a salad made with the peppery green and I’m all in!!
This salad is perfect for any occasion…it’s lovely when entertaining and can easily be doubled or tripled. It’s also just right for a quiet lunch or dinner at home. You could add some chicken or grilled salmon to make it an entree salad. Any way you serve it, it’s sure to please. I love the dates, Manchego cheese, apples and the caramelized walnuts that grace this salad. The dressing is light and complements the ingredients beautifully. It can be made in advance, as well. Just wait to dress the salad right before serving.
Arugula Salad with Dates
& Candied Walnuts
Total Time: 25 minutes
1/2 cup walnut or avocado oil
3 tbsp Champagne vinegar or white wine vinegar
8 cups arugula
2 Red Delicious or fuji apples, unpeeled, cored and thinly sliced
6 ounces Spanish Manchego cheese, shaved
1 1/2 cups pitted dates, sliced
1 cup Candied walnuts (see recipe below)
1/4 cup balsamic glaze
1/2 cup sugar
1 cup walnuts
Whisk oil and Champagne vinegar in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Keep at room temperature. Rewhisk vinaigrette before using.)
Toss arugula, apples, half of cheese, dates, and walnuts in a large bowl with enough vinaigrette to coat. Season salad with salt and pepper.
Mound salad in center of each plate. Drizzle balsamic syrup around salads. Sprinkle remaining cheese atop salads.
Candied Walnuts: Combine walnuts and sugar in sauté pan. Heat over medium heat. Let sugar start to melt. As sugar starts to melt, watch it constantly so that it doesn’t burn. When all sugar is melted and coats the nuts, tip out on a sheet of aluminum foil. Spread in a single layer. When cool, break into small pieces.