This Vegan Apple Arugula Salad with Walnuts and Dates is a perfect taste of fall in every bite! The sweet, chewy Medjool dates complement the peppery arugula, crisp apples, and rich candied walnuts. Whether you enjoy it as a satisfying lunch or a light weeknight dinner, this salad offers a delightful mix of harvest flavors that will leave you craving more!
INGREDIENTS
Candied Walnuts
- 1 cup raw unsalted walnut pieces
- ½ tablespoon avocado oil
- ½ tablespoon pure maple syrup
- ¼ teaspoon fine salt
Maple Apple Cider Dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 large garlic clove
- ½ teaspoon fine salt
- ¼ teaspoon ground black pepper
Salad
- 5 ounces baby arugula
- 1 sweet red apple, stem and core removed, sliced or chopped
- 1 green apple, stem and core removed, sliced or chopped
- ¼ small red onion, thinly sliced (about ½ cup)
- 2 pitted Medjool dates, diced (soft dates work best)
- ⅓ cup vegan feta cheese (I recommend VioLife brand from Sprouts or Whole Foods)
INSTRUCTIONS
- Prepare the candied walnuts: Preheat your oven to 300°F. In a small mixing bowl, combine the walnut pieces, avocado oil, maple syrup, and salt. Stir well to coat the walnuts evenly. Spread them out on a small baking sheet lined with parchment paper, ensuring the pieces aren’t touching. Bake for 8 minutes, then remove from the oven and let them cool on the sheet. Set aside.
- Prepare the dressing: While the walnuts are baking, make the dressing. In a mini food processor, blend the olive oil, apple cider vinegar, maple syrup, garlic, salt, and black pepper until smooth and creamy. Set aside.
- Assemble the salad: In a large mixing bowl, combine the arugula, red and green apples, red onion, dates, and vegan feta cheese. Once the candied walnuts have cooled slightly, add them to the salad. Just before serving, drizzle the salad with the prepared dressing and toss gently to coat everything evenly.
- Serve: Divide the salad between two plates for an entrée-sized portion, or four plates for appetizers. Serve immediately, ensuring the salad remains crisp and the walnuts are still warm. Enjoy!
