A delightful dish that combines the peppery flavor of arugula with the rich, nutty essence of walnuts and the sharpness of Parmesan cheese, perfect for a light lunch or as a side dish.
Ingredients
Scale:
4 cups fresh arugula, well-washed and dried
½ cup grated Parmesan cheese, preferably freshly grated
1 cup walnuts, toasted and roughly chopped
1 cup cherry tomatoes, halved
½ cup cucumber, thinly sliced
⅓ cup olive oil, extra virgin
¼ cup balsamic vinegar, aged
2 tablespoons Dijon mustard
1 tablespoon honey (or maple syrup for a vegan option)
Salt and pepper, to taste
Instructions
Begin by preparing the walnut salad dressing. In a small bowl or jar, combine the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Whisk or shake until well mixed, then set aside.
Preheat your oven to 350°F (175°C). Spread the walnuts on a baking sheet and bake for about 8-10 minutes, or until they are fragrant and lightly browned.
Wash and dry the arugula thoroughly. Place it in a large salad bowl.
Add the halved cherry tomatoes and cucumber slices to the arugula. Gently toss to combine.
Once the walnuts are toasted and cooled, add them to the salad along with the grated Parmesan cheese.
Drizzle the prepared walnut dressing over the salad, tossing everything together until well coated. Adjust seasoning with more salt and pepper if needed.
Serve immediately, or refrigerate for up to 30 minutes before serving.
