Arugula Apple Salad with Aged White Cheddar and Pecans
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This arugula apple salad layers peppery greens and crisp apple with nutty aged white cheddar, sweet glazed pecans, tart dried cranberries, and a little shallot bite. Tossed with tangy apple cider vinaigrette, it’s an easy fall salad with enough color and texture for both casual dinners and holiday tables.
A Fall Salad with a Northwest Favorite
This salad started with the cheese. I knew I wanted to build something around Beecher’s Flagship, a Pacific Northwest favorite with the sharpness of aged white cheddar and some of the nutty character you’d expect from an Alpine-style cheese.
Peppery arugula and crisp apple give that rich cheese plenty of contrast. Then come the glazed pecans, chewy dried cranberries, and shallot—sweet, tart, crunchy, and savory, all tied together with my homemade apple cider vinaigrette.
It’s exactly the kind of fall salad I love: quick to assemble, colorful on the table, and polished without requiring an afternoon in the kitchen. You’ll find more fresh seasonal combinations in my collection of fall salad recipes.
Why This Recipe Works
Key Ingredients
For the full ingredient list and exact amounts, see the recipe card below.
Arugula: Its peppery flavor keeps the sweeter ingredients in check. Baby spinach or spring mix will give you a milder salad.
Apple: Here in the Pacific Northwest, we’re spoiled for good apples, and this salad is a lovely way to show off a crisp fall favorite. Honeycrisp is my first choice for its sweet-tart flavor and crisp bite. Fuji, Pink Lady, or Gala also work well. Thin slices show off the apple and give the finished salad a prettier, more layered look.
Aged cheese: I love Beecher’s Flagship here. It isn’t technically cheddar, but its sharp, nutty flavor falls somewhere between aged white cheddar and an Alpine-style cheese. A good aged white cheddar, such as Tillamook or Kerrygold, is an easy substitute.
Glazed or candied pecans: Either works beautifully here. Glazed pecans usually have a lighter coating, while candied pecans tend to be a little sweeter and crunchier, but the terms are often used interchangeably on store labels. Choose a good-quality store-bought option and chop the pecans roughly so that sweet crunch makes its way throughout the salad.
Dried cranberries: These bring chewy texture and sweet-tart flavor. Dried cherries or pomegranate arils are lovely alternatives.
Shallot: Just a small amount adds savory bite and keeps the salad balanced. Slice it very thinly so it doesn’t overpower the other ingredients.
Dressing: My apple cider vinaigrette is tangy, lightly sweet, and a natural fit with the apples and cheese. A maple-Dijon or honey-mustard vinaigrette works when you need a store-bought shortcut.
The Little Details
Complete the Menu
For a festive fall dinner, start with my whipped truffle burrata dip and crisp crostini. Follow it with this salad, maple-bourbon glazed turkey breast, and rustic skin-on mashed potatoes for a menu that moves from creamy and earthy to crisp, sweet-savory, and comforting.
You can also find this salad in one of my complete Christmas dinner menu ideas collection.
For something more casual, pair the salad with a bowl of creamy mushroom and potato soup. The fresh, peppery greens are a welcome contrast to the earthy, creamy soup.
Wine pairing: A dry or lightly off-dry Riesling works nicely with the apple, aged cheese, and cider vinaigrette. Its acidity keeps up with the dressing, while the fruit plays well with the pecans and cranberries.
FAQs
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Arugula Apple Salad with Aged White Cheddar and Pecans
Ingredients
- 5 ounces arugula, about 6 cups
- 1 small crisp apple, such as Honeycrisp or Fuji, thinly sliced
- 2 ounces aged white cheddar or Beecher's Flagship, crumbled (about ½ cup)
- ⅓ cup glazed or candied pecans, roughly chopped
- ¼ cup sweetened dried cranberries
- 2 tablespoons shallots, very thinly sliced
- ⅓ cup prepared apple cider vinaigrette, or as needed
Instructions
- Prep the ingredients: Thinly slice the apple and shallot, crumble the cheese, and roughly chop the pecans.
- Dress the arugula: Place the arugula in a large bowl and drizzle with about ¼ cup of vinaigrette. Toss gently, adding more dressing only if needed.
- Build the salad: Transfer the dressed arugula to a wide, shallow bowl or platter. Arrange the apple slices in several small fanned clusters, then scatter the cheese, pecans, cranberries, and shallots between them to create a beautiful, layered look.
- Serve: Finish with another light drizzle of vinaigrette, if desired, and serve right away.
Recipe Notes
- Timing: The 10-minute prep time assumes the vinaigrette is already made. Allow a few extra minutes if preparing it along with the salad.
- Make-ahead dressing: Prepare the apple cider vinaigrette in advance and refrigerate it in a sealed jar. Let it sit at room temperature briefly, then shake well before using.
- Prep ahead: The cheese can be crumbled, the pecans chopped, and the cranberries measured ahead. Wait to slice the apple and dress the greens until close to serving.
- Pecan options: Glazed and candied pecans both work well. Use plain toasted pecans if you prefer less sweetness.
- Apple options: Honeycrisp is my first choice, but Fuji, Pink Lady, or Gala are also good options.
- Cheese options: Sharp white cheddar is the closest substitute for Beecher’s Flagship. Gruyère, aged Gouda, or goat cheese will take the salad in a slightly different but still delicious direction.
- Green options: Baby spinach or spring mix can replace the arugula for a milder flavor.
- Storage: Store the greens, toppings, and dressing separately when possible. Once dressed, the salad is best enjoyed right away.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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More Fall Salad Ideas
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This colorful fall salad is a personal favorite of mine—simple, fresh, and always a crowd-pleaser. You’ll love the balance of flavors!