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Arugula, Apples & Manchego Cheese Salad

My new favourite recipe from Jenn Segal of Once Upon a Chef. Salad is tossed in an Cider Vinaigrette and can be perfectly paired with many fall dishes.



  • 5 ounces baby arugula washed and ready to eat package
  • 1 honeycrisp apple
  • 3 ounces manchego cheese
  • 1/2 cup sliced almonds


  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons maple syrup
  • 1 teaspoon dijon mustard
  • 1 tablespoon finely chopped shallots
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  • Toast the almonds in a large frying pan over medium heat - watch and stir frequently.
  • Using a vegetable peeler thinly slice the manchego cheese.
  • Whisk together all vinaigrette ingredients in a small bowl or measuring cup.
  • Thinly slice the apple.
  • In a large bowl dress arugula little by little - do not over dress - you may have a little left over. Stir in apples and top with cheese and almonds.