This is a nicely balanced salad, sweet enough to serve with brunch, but also great with a grilled chicken breast for dinner!
This will serve 4 as a side, or 2 as a main.
Arugula Salad with Apples & Walnuts
3 Tablespoons plain unsweetened yogurt (homemade if you have it)
Juice from half a lemon
1 1/2 Tablespoons Olive oil
1 Tablespoon liquid honey
1/4 teaspoon cinnamon
2 cups baby arugula
3 cups leaf lettuce, torn into bite size pieces
1 apple, cored and thinly sliced
1/3 cup chopped walnuts, toasted See Cooks Notes below
1/4 cup dried cranberries
2 Tablespoons raw, unseasoned sunflower seeds
Whisk dressing ingredients together in large bowl. Add salt and pepper to taste.
Add arugula. lettuce, apples and walnuts to dressing in bowl. Gently toss to combine well.
Sprinkle toasted walnuts, dried cranberries and sunflower seeds over top.
COOKS NOTE – to toast walnuts, heat in a dry skillet over medium heat, tossing occasionally until beginning to brown and slightly fragrant. Remove walnuts from pan immediately (so they don’t burn in the hot pan). Set aside to cool before adding to salad.