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Ina Garten Fall Salad

Ina Garten Fall Salad - recipe card
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Ina Garten’s Fall Salad combines crisp apples, toasted walnuts, and tangy blue cheese over a bed of peppery arugula, all tossed in a sweet and tangy maple Dijon vinaigrette. It’s a simple yet elegant salad that celebrates the flavors of autumn and comes together in minutes.

Ingredients

Scale
  • 1/2 cup walnut halves
  • 6 cups baby arugula, lightly packed (about 5 ounces)
  • 2 medium crisp apples (such as Honeycrisp or Fuji), cored and thinly sliced
  • 1/2 cup dried cranberries
  • 4 ounces blue cheese, crumbled (about 1 cup)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Preheat the oven to 350°F (177°C). Spread the walnut halves in a single layer on a rimmed baking sheet. Toast for 5 to 7 minutes, until fragrant and lightly golden, shaking the pan halfway through to ensure even toasting. Watch carefully in the last minute to prevent burning. Transfer the walnuts to a plate to cool completely; this stops the cooking and keeps them crisp.
  2. While the walnuts cool, prepare the vinaigrette. In a small bowl or glass measuring cup, whisk together the maple syrup, apple cider vinegar, Dijon mustard, kosher salt, and black pepper. Slowly drizzle in the olive oil while whisking constantly until the dressing is smooth and emulsified. Taste and adjust seasoning if needed; it should be balanced between sweet, tangy, and salty.
  3. In a large salad bowl, combine the baby arugula, sliced apples, dried cranberries, and cooled walnuts. Pour the vinaigrette over the salad and toss gently with tongs or salad servers until all ingredients are lightly coated. Be careful not to over-toss, which can bruise the arugula.
  4. Sprinkle the crumbled blue cheese over the top of the salad. Serve immediately, as the arugula will begin to wilt once dressed. This salad pairs beautifully with roasted chicken or as a starter for a fall feast.

Notes

Storage: The salad is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. The arugula will wilt, but the flavors will still be enjoyable. For best results, store the vinaigrette separately in a jar in the refrigerator for up to 1 week; shake well before using. Freezing: Not recommended. Reheating: Not applicable.

Nutrition

Keywords: Ina Garten fall salad, fall salad recipe, autumn salad, arugula salad, apple walnut salad, maple vinaigrette, blue cheese salad, easy salad recipe, healthy fall salad, Thanksgiving salad, Christmas salad, Barefoot Contessa salad

Find it online: https://inagartencooks.com/ina-garten-fall-salad/