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Autumn Arugula Salad with Apple, Pomegranate, and Honey-Cider Vinaigrette

This vibrant autumn salad combines the peppery bite of arugula with the crisp sweetness of apples and the juicy burst of pomegranate seeds. Toasted almonds add a delightful crunch, while creamy goat cheese lends a rich contrast. The honey-cider vinaigrette ties everything together with a balanced blend of tangy and sweet flavors. Perfect for a light lunch, a festive holiday side, or an elegant starter, this salad celebrates the best of fall produce. Its simplicity allows the fresh ingredients to shine, making it a refreshing yet satisfying dish. Whether served at a casual gathering or a formal dinner, this salad is as visually stunning as it is delicious.

Light Lunch | Side | Starter | Egg-Free | Gluten-Free | Shellfish-Free | Soy-Free | Vegetarian | Vegetable Salad | Bowl | Mixing Bowl | Apple | Arugula | Goat Cheese | Pomegranate | Mixing | Tossing | Whisking | Casual Gathering | Elegant Dinner | Festive | Holiday | Under 15 Minutes
Time to complete

Prep

15min

Cook

0 minutes

Wait

0 minutes

Total

15min

Ingredients (Makes 4 servings)
  • 1 crisp apple
  • 1 lemon, juiced
  • 2½ tbsp (37 ml) apple cider vinegar
  • 1 tbsp (15 ml) honey
  • 6 tbsp (90 ml) extra virgin olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 6 to 7 cups (180-210 g) baby arugula
  • ¼ cup (40 g) pomegranate seeds
  • ¼ cup (20 g) toasted sliced almonds
  • ¼ cup (30 g) crumbled goat cheese
Nutrition Information (per 100g)
  • Calories: 120
  • Fat: 9
  • Protein: 3
  • Carbohydrates: 8
  • Fiber: 2
Directions

Preparing the Apple

  • 1. Quarter the apple, keeping the peel intact. Remove the core from two quarters and slice them as thinly as possible. Reserve the remaining two quarters for later use. Toss the sliced apple with lemon juice to prevent browning.

Making the Vinaigrette

  • 2. In a small bowl, whisk together the apple cider vinegar and honey. While whisking continuously, slowly drizzle in the olive oil until emulsified. Season with salt and freshly ground black pepper to taste.

Assembling the Salad

  • 3. In a large bowl, gently toss the arugula and apple slices with just enough vinaigrette to coat the leaves. Divide the salad among four plates.

Finishing Touches

  • 4. Sprinkle each serving with pomegranate seeds, toasted almonds, and crumbled goat cheese. Serve immediately.
Cookix's Secrets

Alternative Cooking Method

  • For a warm variation, lightly sauté the apple slices in olive oil before adding them to the salad.

Alternative Proteins

  • Top the salad with grilled chicken or smoked salmon for added protein.

Bold Flavor Enhancements

  • Add a pinch of cinnamon or nutmeg to the vinaigrette for a warm, spiced flavor.

Healthier Version

  • Replace goat cheese with a lower-fat option like feta or omit it entirely for a lighter dish.

Ingredient Selection

  • Use a crisp apple variety such as Honeycrisp or Fuji for the best texture and flavor.

Seasonal Tweaks

  • Swap apples for pears in winter or peaches in summer for a seasonal twist.

Serving Suggestions

  • Pair this salad with roasted poultry or grilled fish for a complete meal.

Vinaigrette Balance

  • Adjust the honey and vinegar ratio to suit your taste—more honey for sweetness, more vinegar for tang.