Honeycrisp + Arugula Salad with Maple + Mustard Vinaigrette

Fresh farmer’s market greens + sweet, Honeycrisp apples + salty feta cheese + peppery candied hazelnuts + an easy homemade mustardy vinaigrette = the best salad you’ll eat this fall.  All these beautiful ingredients come together and create a delightful autumn salad to use up the last of this fall’s fresh greens and apples!

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I think I’ve said this before, but the best homemade salad dressings are the ones you can make in jars!  We received a lovely little mason jar with a pour spout that is absolutely perfect for drizzling on this yummy vinaigrette.

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Here’s that cute little pour spout I was talking about — so handy!


Honeycrisp + Arugula Salad with Maple + Mustard Vinaigrette
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 cups spinach
  • 2 cups arugula
  • 1 Honeycrisp apple / cut into match sticks
  • ¼ cup feta cheese crumbles
  • ¼ cup raw hazelnuts
  • ½ TB butter
  • 1 TB maple syrup
  • ¼ tsp black pepper
  • ⅓ cup olive oil
  • 3 TB white balsamic vinegar
  • 1 TB coarse ground mustard
  • 1 TB maple syrup
  • Kosher salt + coarse ground pepper
  1. Heat a small skillet over low heat. Melt butter and maple syrup together in the pan until it begins to bubble. Toss in hazelnuts and cook for 5 minutes, shaking the pan often to coat the hazelnuts. Remove from heat, spread in an even layer over parchment paper, sprinkle with black pepper, and let cool.
  2. In a small jar with a lid, combine all vinaigrette ingredients and shake well.
  3. Divide greens between 4 small plates. Top with apples, feta, and hazelnuts and drizzle with vinaigrette.


4 thoughts on “Honeycrisp + Arugula Salad with Maple + Mustard Vinaigrette

  1. OMG, your site is gorgeous! We have two apple trees in hour backyard, but I get to busy I forget to use them. I’ll have to try this. Thanks!

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