Caramelized Apple And Arugula Salad Recipes
ARUGULA WITH APPLES, WALNUTS, AND BLUE CHEESE
If you're tired of romaine and mixed greens, it's time to break out of your lettuce rut with this easy arugula salad recipe. Arugula has a peppery punch that's like a wake-up call to your palate. Baby arugula is perfect here because it's milder and more delicate than mature arugula, which can be overly assertive. Combine the leaves with crisp, sweet apple, toasted walnuts, and salty blue cheese. Then toss it all with a quick, creamy dressing that adds a great tang. The combo will have you craving bite after bite-and who couldn't stand to eat more salad?
Provided by Team Mealthy
Categories Salads
Time 10m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Beat vinegar, yogurt, maple syrup, olive oil, salt, and pepper together with a whisk in a small bowl. Slowly stream oil into the mixture while beating until emulsified. Spread arugula leaves onto a platter. Arrange apple ribbons over the arugula. Sprinkle walnuts and blue cheese over the arugula and apple. Drizzle dressing over the salad to serve.
ARUGULA SALAD WITH CARAMELIZED ONIONS, GOAT CHEESE, AND CANDIED WALNUTS
Provided by Kate Ewald
Categories Salad Onion Appetizer Side Vegetarian High Fiber Dinner Goat Cheese Walnut Arugula Healthy Bon Appétit Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 18
Steps:
- For caramelized onions:
- Heat oil in heavy large skillet over medium-high heat. Add onions. Sauté until golden, about 18 minutes. Remove from heat. Sprinkle with vinegar; stir to blend. Season with salt and pepper.
- For candied walnuts:
- Combine first 4 ingredients in another heavy large skillet. Bring to boil, whisking. Boil 1 minute. Add walnuts; stir. Toss until syrup forms glaze on nuts, about 3 minutes. Transfer nuts to sheet of foil and quickly separate nuts with forks. Cool. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- For croutons:
- Preheat oven to 350°F. Place bread cubes in large bowl. Drizzle with oil, tossing constantly to coat evenly. Scatter cubes in single layer on rimmed baking sheet. Sprinkle with salt and pepper. Bake croutons until crisp, stirring occasionally, about 15 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand on sheet at room temperature.
- For salad:
- Whisk oil and vinegar in small bowl. Season dressing with salt and pepper.
- Place arugula in very large bowl. Drop in onions, tossing to distribute evenly. Add nuts, croutons, and goat cheese. Toss with enough dressing to coat lightly.
CARAMELIZED ONION AND ARUGULA PIZZA
Create your own gourmet pizza topped with caramelized onions, fresh rosemary, arugula, and pine nuts on a cheesy, homemade crust.
Provided by Cracker Barrel
Categories Trusted Brands: Recipes and Tips CRACKER BARREL Shreds
Time 1h15m
Yield 16
Number Of Ingredients 8
Steps:
- Cook onions in butter in large skillet on medium-high heat 15 to 20 minutes or until onions are tender, stirring occasionally. Add dressing; cook on medium heat 10 min. or until onions are caramelized, stirring occasionally. Stir in rosemary. Cool completely.
- Heat oven to 450 degrees F (230 degrees C). Press Perfect Parmesan Pizza Dough onto bottom of 17x11-1/2x3/4-inch pan sprayed with cooking spray. Let stand 10 minutes. Top with onions. Bake on bottom oven rack 15 minutes or until crust is golden brown.
- Top with cheese; bake 2 to 3 minutes or until melted. Top with arugula and pine nuts.
Nutrition Facts : Calories 95.2 calories, Carbohydrate 3.1 g, Cholesterol 5.2 mg, Fat 7.2 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 3.4 g, Sodium 136.4 mg, Sugar 0.9 g
APPLE PECAN ARUGULA SALAD
Steps:
- Preheat oven to 350 degrees F (176 C) and arrange pecans on a bare baking sheet.
- Bake pecans for 8-10 minutes or until fragrant and deep golden brown. Remove from oven and set aside.
- While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.
- Prepare dressing in a mixing bowl or mason jar by adding all ingredients and whisking or shaking vigorously to combine. Taste and adjust flavor as needed.
- Add pecans to salad and top with dressing. Toss to combine and serve immediately. Serves two as an entrée and 4 as a side (as original recipe is written // adjust if altering default number of servings).
- Store leftovers (dressing separate from salad) covered in the refrigerator for 2-3 days (though best when fresh). Dressing should keep at room temperature for 2-3 days when well sealed.
Nutrition Facts : ServingSize 1 side serving, Calories 258 kcal, Carbohydrate 20.9 g, Protein 3 g, Fat 20 g, SaturatedFat 2.5 g, Sodium 17 mg, Fiber 4.7 g, Sugar 14.6 g
ARUGULA SALAD WITH MANCHEGO, APPLES, AND CARAMELIZED WALNUTS
Categories Salad Cheese Fruit Leafy Green Nut Vegetarian Quick & Easy Lunch Apple Walnut Arugula Fall Healthy Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes.
- Whisk oil and Champagne vinegar in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Keep at room temperature. Rewarm balsamic syrup before using. Rewhisk vinaigrette before using.)
- Toss arugula, apples, half of cheese, dates, walnuts, and shallots in 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.
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- In a shallow dish, add balsamic vinegar and honey and stir to combine. Place sliced peaches in liquid and marinate for at least 5 minutes per side (the longer you marinate, the more pronounced the flavor).
- Meanwhile, heat a non-stick skillet over medium heat. Add peaches and cook for 2-5 minutes per side, until caramelized. Remove from heat and set aside to cool slightly.
- In a large bowl, combine arugula, quinoa, toasted pecans, goat cheese, and red onions. Top with caramelized peaches and drizzle with maple balsamic vinaigrette. Serve immediately.
CARAMELIZED APPLE AND HAZELNUT SALAD – STEPH GAUDREAU
From stephgaudreau.com
Reviews 2Category SaladCuisine Fruit, Gluten-Free, Paleo, VeggiesTotal Time 20 mins
- Roughly chop the hazelnuts (I cut them in half). In a dry skillet over medium heat, toast the nuts. Stir constantly and don’t walk away as they will go from raw to burned in an instant. Set aside.
- To make the apples: peel and slice the apples (I quartered them and then cut the slices from there…don’t make them so thin that they’ll fall apart during cooking). In a large skillet over medium-high heat, toss the apples with the lemon juice, butter and honey. Cook for about 10 min or until the honey has reduced into a thick sauce. Set aside to cool.
- To make the dressing: combine the vinegar, honey and mustard in a small bowl. Drizzle in the olive oil while whisking to incorporate it. Add a pinch of sea salt to taste.
- Assemble the salad: greens on the bottom, drizzle of dressing, spoonful of the apples on top, and sprinkle with toasted hazelnuts.
CARAMELIZED PEAR, BUTTERNUT SQUASH & ARUGULA SALAD
From thecrookedcarrot.com
Cuisine AmericanCategory Salad, Salads, Side Dish, SidesServings 4Total Time 45 mins
- To roast chickpeas: Drain and rinse chickpeas, place on a lined baking sheet, coat with 1 tablespoon olive oil, salt and pepper. Roast for 30-40 minutes or until crispy.
- To roast squash: Combine butternut squash, 2 tablespoons of olive oil and 1 tablespoon honey in a large bowl, stir until the squash is well coated. Spread squash out on a lined baking sheet and roast, 25 min or until squash is tender. Remove and let cool slightly.
- To cook quinoa: Combine quinoa and broth in a small pot and bring to a boil, let simmer about 20 minutes or until quinoa has “popped” open and is tender. Remove from heat and cool slightly.
ROASTED APPLE SALAD WITH CARAMELIZED SHALLOT VINAIGRETTE ...
From theoriginaldish.com
Reviews 3Estimated Reading Time 3 mins
- Preheat the oven to 425°F. Lay the bacon out onto a sheet pan. Bake for 15-18 minutes, or until crisp. Transfer the bacon to a plate lined with paper towels and set aside. Pour 2 tablespoons of the hot bacon fat into a 12″ skillet. Leave the remaining on the sheet pan.
- Add the sliced apples to the sheet pan, spreading them in one even layer. Roast the apples in the bacon fat for 10 minutes. Give the apples a flip and roast for another 5 minutes, or until golden. Set aside.
- Meanwhile, heat the 12″ skillet over medium heat. Add the pecans and toast until golden and fragrant. Season with a pinch of salt. Spoon the pecans out onto a plate lined with paper towels.
- Add the shallots and a pinch of salt to the skillet. Drizzle a little olive oil in if needed. Sauté for a few minutes until the shallots are caramelized and softened. Add the maple syrup and apple cider vinegar. Whisk to combine. Let simmer for 30 seconds or so. Transfer this mixture to a mixing bowl and let cool for a few minutes. Slowly drizzle in the neutral-flavored oil until emulsified. Season with salt and freshly cracked black pepper to taste (you want the vinaigrette to be very well seasoned).
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- Once the oil starts to smoke a little bit, add the salmon with the skin side up (so the honey side is directly on the pan).
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4.3/5 (80)Total Time 5 minsCategory SaladCalories 203 per serving
- Add the arugula to the bowl and toss. Top with the shaved Parmesan and more pepper taste. Makes 4 cups.
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- Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes.
- Whisk oil and Champagne vinegar in bowl. Season with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Keep at room temperature. Rewarm balsamic syrup before using. Rewhisk vinaigrette before using.
- Toss arugula, apples, half of cheese, dates, walnuts, and shallots in 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.
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- Heat 1 tablespoon olive oil in a medium size frying pan on medium-high heat. Add thinly sliced onions to the pan once oil gets very hot. Cook onions, stirring constantly, until they turn brown and caramelize to your liking, about 10-15 minutes. While caramelizing onions, add a pinch of salt to your taste.
- Heat 1 tablespoon butter in the medium frying pan on medium-high heat, add walnuts and 1 tablespoon of brown sugar. Cook for about 5 minutes, stirring, to coat the walnuts until caramelized. Allow them to cool.
- Add arugula leaves to a large salad bowl. Add caramelized walnuts and caramelized onions. Add the salad dressing and mix. Top with sliced pears and crumbled Gorgonzola cheese.
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