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Recipe Collection

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Arugula Waldorf Salad with Maple Walnuts

Arugula Waldorf Salad with Maple Walnuts Related:   appetizers, gluten-free, July 4th, North America, pareve, Rosh Hashanah, salads, Shabbat, Sukkot, vegetables & legumes, vegetarian, Yom Kippur

Prep time: 20 mins

Cook time: 10 mins

Yield: 6-8 servings

This is a colorful salad that has a sweet and tangy maple syrup salad dressing. You can adjust the amount of greens and fruit as needed to serve your family or guests. Submitted by Paula Shoyer

Ingredients

  • 1 cup walnuts
  • ½ cup pure maple syrup
  • Dressing
  • ¼ cup oil
  • ¼ cup pure maple syrup
  • 2 tablespoons mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh black pepper
  • Salad
  • 8 ounces arugula
  • 1 endive, sliced
  • 2 Granny Smith apples, peeled and diced
  • 2 stalks celery, sliced
  • ¾ cup dried cherries or cranberries
  • ¼ cup golden raisins

Preparation

  • Preheat the oven to 350 degrees. In a small bowl, coat the walnuts with the maple syrup and spread in single layer on a baking sheet. Bake for 10 minutes, or until fragrant. Allow to cool.
  • To prepare the dressing: Place all the dressing ingredients in a small jar or cruet and shake well to combine.
  • To prepare the salad: In a large salad bowl, combine the walnuts with the salad ingredients. Add the dressing and toss to combine. Serve immediately.
  • Recipe reprinted with permission from Chic Made Simple by Esther Deutsch, copyright © 2012. Published by Feldheim Publishers.

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