This Apple Manchego and Arugula Salad Recipe is crisp, sweet, and tangy - it’ll convince the most die-hard salad hater to give it a try!
Picture this: juicy apple slices mingling with nutty Manchego cheese, all tossed together with peppery arugula and candied nuts in an orange citrus vinaigrette. Join me on a culinary adventure proving once and for all that salads can be exciting and utterly irresistible.
Jump to:
- Pam's Best Tips
- What you'll need
- How to make Apple Manchego and Arugula Salad
- What is Manchego cheese and what does it taste like?
- Selecting the best Manchego cheese
- Storing Manchego cheese
- Apple Manchego and Arugula Salad Recipe
- Common questions asked about this Apple Manchego and Arugula Salad Recipe
- Related
- Pairing
Pam's Best Tips
This is one of my favorite salads to make in the fall during apple harvest or in the dead of winter when I am craving the crisp crunch of fruit in my salads. Once you make this easy salad, I am convinced you will put it on repeat.
Apple Manchego is a signature salad at Bacio in Minnesota and is the inspiration to recreating this dish at home.
First up is to make a really good orange citrus vinaigrette to compliment the nutty Manchego cheese, crisp yet tart apples and the peppery arugula. Be sure to make the whole recipe so you’ll have leftovers – it’s great not only on this salad but on a piece of grilled fish.
Select an apple you enjoy eating on its own. I opt for a honey crisp, an apple developed by the University of Minnesota. The flavor is sweet with very little trace of acidity a perfect balance to the other salad ingredients.
To add a bit of crunch, garnish with sweet and spicy nuts.
For those days when you are not up for the peppery arugula, swap in baby spinach or better yet a mix of arugula and baby spinach is another way to switch it up!
What you'll need
Here are the ingredients you will need on hand to make this Apple Manchego and Arugula Salad Recipe:
- Apple – I opt to use a honey crisp, but any apple you like to eat on its own is what I would put into this salad.
- Arugula – the peppery notes of this green compliment the crisp and tart apple flavors. If you are not a big fan of arugula I have mixed in spinach or omitted the arugula altogether and substituted baby spinach.
- Dried cherries
- Aged Manchego cheese – if you can’t find Manchego substitute pecorino-romano. Also made from sheep’s milk, pecorino-romano has a firm and flaky texture with a delicate balance of nutty, buttery and tangy flavors.
- Sweet and spicy nuts – another great option is to toast thinly sliced almonds or substitute a candied walnut, pecan or almond.
- Honey citrus champagne vinaigrette salad dressing – I love this homemade salad dressing, so much I always have some in the refrigerator – ready to add to a salad or a grilled piece of fish.
See recipe card for quantities.
How to make Apple Manchego and Arugula Salad
Now that we’ve covered the ingredients you need to make this apple Manchego salad, let’s get started assembling the salad.
First, whisk together my favorite Honey Citrus Champagne Vinaigrette ingredients in a small bowl, and set aside.
Place arugula in a serving bowl. If the vinaigrette has separated (oil from the juice), give it another vigorous whisk. Now, little by little add the dressing to the salad until the greens are well dressed. You may have some vinaigrette leftover – no worries, when stored in an airtight container will last up to 7 days.
Right before you’re ready to serve, cut the apples into 2 ¾ -inch 7cm-long, ¼-inch/1/2 cm-wide batons, about ½ cup.
Add apples and cherries to the salad and give them a gently toss.
Arrange the salad on individual plates. Sprinkle with grated Manchego cheese and nuts over the top and serve!
Tip: Mix the together right before ready to serve, otherwise it will get too soggy and the apples will brown.
Love this recipe? Please leave a star rating and review in the comments below! And don't forget to subscribe to Our Table 4 2 for even more cooking for two recipes and tips.
What is Manchego cheese and what does it taste like?
Rooted in the La Mancha wilderness of central Spain, Manchego is from the milk of manchega sheep. Fostered on the pastures in the heartland of Spain, this semi-hard cheese is identified by its distinctive herringbone rind and nutty flavor.
Another interesting fact, this Spanish sheep's milk cheese has PDO (protected designation of origin) status, meaning that it can be produced only in certain provinces within the region of La Mancha south of Madrid.
Manchego flavors sharpen with age and so does the texture. Past the inedible rind, the ivory-colored body crystallizes as seasons pass, going from open to granular and flaky in the span of a year. Tiny pores lace the interior, adding to the granular texture as it ages. As the consistency hardens, the flavors deepen, becoming more rounded and toastier.
Selecting the best Manchego cheese
When selecting the best Manchego cheese give the rind and texture some attention! The rind should be firm, without any signs of mold or excessive dryness. It should have a slightly rough texture, indicating proper aging.
As for the cheese itself, a young Manchego will be smooth and creamy, while an aged one will have a crumbly texture that melts in your mouth. Look for a cheese that suits your preferences, whether you enjoy the creaminess or the crumble.
Storing Manchego cheese
Wrapping Manchego cheese properly will protect its flavor and prevent it from drying out or absorbing unwanted odors.
Manchego cheese has a delicate flavor that can easily be influenced by its surroundings. To keep it at its best, make sure to store it away from strong-smelling foods like onions or garlic. Similarly, it’s important to keep it separate from other types of cheese to prevent cross-contamination.
One popular option is to wrap it in cheese paper or wax paper, which allows the cheese to breathe while providing a protective barrier. Alternatively, you can use cheese bags or containers specifically designed for storing cheese. Bottom line, use one of these items to protect the delicate flavor of your Manchego cheese from taking on unwanted odors.
Apple Manchego and Arugula Salad Recipe
Save This Recipe To Your Recipe Box
You can access your saved recipes on this device and generate a shopping list for recipes in your collections.
Equipment
Ingredients
- 3 ounces baby arugula spinach or a mix of greens
- ½ apple such as honeycrisp fuji or granny smith, cut into 2 ¾ -inch7cm-long, ¼-inch/1/2 cm-wide batons, about ½ cup
- 2 tablespoons of dried cherries
- ¼ cup nuts sweet and spicy, toasted or candied
- 1 ½ ounces Manchego cheese grated
- ⅓ cup orange vinaigrette try this honey orange citrus champagne vinaigrette.
Instructions
- In a small bowl, whisk together the ingredients for the honey orange citrus champagne vinaigrette. Refrigerate in airtight container until ready to use.
- Place arugula in a serving bowl. Whisk the vinaigrette until well combined, then add to the salad, little by little, until the greens are well dressed; you may have some vinaigrette leftover. Right before serving, cut the apples into 2¾ -inch 7cm-long, ¼-inch/½cm-wide batons, about ½ cup. Add apples and cherries to the salad ang give them a gentle toss.
- Arrange the salad on individual plates. Sprinkle with grated Manchego cheese and nuts over the top and serve!
Notes
Your Notes, Tips and Tricks
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Common questions asked about this Apple Manchego and Arugula Salad Recipe
You've got questions...I've got answers! If you have a question about this recipe that isn't answered below, feel free to leave it in the comments, and I'll jump in there to help you out.
Manchego cheese can be found at Whole Foods, Trader Joes and most local supermarkets, in their specialty cheese counter.
Typically, you can expect cut Manchego cheese to last for about 2-3 weeks in the refrigerator. However, it's crucial to keep it properly wrapped and stored in a plastic wrap, cheese paper or wax paper to prevent it from drying out or absorbing unwanted odors. Give it a gentle sniff – if it smells funky or off, it’s time to toss it out. Next, check the texture. Keep an eye out for any mold growth. While a little mold on the rind is normal, excessive mold or mold of a different color is a signal the cheese may have gone bad.
Also made from sheep’s milk, Pecorino-Romano displays creamy touches of roasted nuts, offering a delicate balance of buttery and tangy flavors. Also praised for its firm and flaky texture. Pecorino-Romano makes a great substitute when you can't find Manchego cheese.
Related
Looking for other salad and condiment recipes for two? Try these:
Pairing
These are my favorite dishes to serve with Apple Manchego and Arugula Salad Recipe:
Betsy Werley says
Definitely a keeper recipe! It's such a creative & tasty ingredient combination. Thanks for the intro to Manchego cheese and a new inspiration for winter salads.
Cherie Handberg-Davis says
Love this variation of one of our favorite restaurant salads! The arugula and cherries bring an added dimension that's fantastic!
Sydney Sagehorn says
Fantastic salad! Flavorful and refreshing.
Diane Tigner says
Love this salad! The crispy apples, dried cherries, and citrus vinaigrette make this such a tasty and refreshing salad combination! Can't wait to serve it at our next family meal.
Kim says
I served this to 22 people at a church lunch and they loved it! The dressing is so light and flavorful. For the apples I used Honeycrisps and the ever wonderful Pizzaz. I made two small changes that were just to my taste:
In addition to the called-for dressing ingredients, I added a splash of Nakano Seasoned Rice Vinegar to up the acid bite just a bit. In the sweet and spicy pecans, I cut down the cumin amount a little. That's all. This will be going into my rotation!