apple salad

I spent almost the first 25 years of my life hating salads! Ok don’t give me that look!! At my parents’ home, we only ate the regular Egyptian Baladi salad … ONLY … & when mum wanted to make things creative she added grated Rumi cheese to it; not even parmesan! So, I kinda got turned off by salads in general!

Until my cooking passion started to grow & I became an addict of international cooking programs & books; only then I realized my mistake!

Creativity in salad goes my beyond anyone’s wildest imagination! Come to think of it; any edible ingredient available on all land can be added to your salad bowl! I became obsessed with experimenting & trying salads with different flavors, textures, fruits, nuts, beef, chocolate … the list goes on.

Back to our Apple Walnut Arugula Salad with Balsamic Vinaigrette! This  one here is so special to my heart – actually it’s the most special of all salads! It’s the first “edible” salad recipe I came up with 7 years ago & since then it’s a staple in every dinner I host or go to.

It is DELICIOUS; I am not biased .. Take my word on that! It is sweet, tangy, creamy & peppery … in every single bite!

I am already writing this post while I am preparing a huge batch for my in-laws’ early Christmas barbecue dinner.

6 reasons why this salad should be special to you too:

– Has just everything you need in one bowl; greens, cheese, nuts & fruits

– A REAL DEAL crowd pleaser

– Has a creamy balsamic vinaigrette which is way way better than store bought (& so easy to prepare)

– No fancy shopping list required – most ingredients will be in your pantry

– A healthy salad packed with everything your body needs

– Can be prepared in advance & just tossed together before your meal so great great for hosting guests

Let me go finish preparing my salad & below is the recipe :)


  • Servings: 6-8
  • Difficulty: easy
  • Print


For the Salad:

  • 1 medium iceberg lettuce
  • 1 small bunch of Arugula leaves only
  • 125 gm cheddar cheese cubed
  • 1/2 cup raw walnuts roughly chopped into medium sized pieces
  • 1 small yellow apple unpeeled & finely diced

For the Balsamic Vinaigrette

  • 1/4 cup balsamic vinegar
  • 1 large garlic clove minced
  • 1 tsp yellow mustard
  • 2 tbsp brown sugar
  • 1/2 cup olive oil
  • salt


  1. To prepare the Balsamic Vinaigrette: In a bowl, put all the vinaigrette ingredients except for the olive oil & salt.
  2. Whisk together until the sugar is dissolved & the mustard is mixed in
  3. Whisking constantly, slowly add the olive oil in a steady slow drizzle until the dressing is emulsified.
  4. Season with salt to taste.
  5. To prepare the salad: Cut the iceberg lettuce into medium sized chunks.
  6. Toss the lettuce with the arugula together & spread (don’t pile) on a plate.
  7. Arrange the apple, walnut & cheese on top.
  8. Drizzle with the balsamic Vinaigrette (don’t toss) to your taste.


  1. This salad can be prepared in advance. Just toss the cut apples with some lemon juice & place in an air tight container in the fridge to prevent them from turning black.
  2. Use yellow apples; as red apples are too sweet & green ones are too sour for the recipe.
  3. I prefer the taste of raw walnuts in this salad; you can add roasted walnuts if you want.
  4. The dressing stays in the fridge for up to a week; just whisk it before using in case it starts to separate.
  5. This recipe can be doubled or even quadrupled.

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