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  • Writer's pictureShannon Crocker, RD PHEc

Arugula, Apple, Walnut Salad Board with Miso Dressing

Updated: Oct 10, 2020

This is the salad that made my husband say "I love this and I don't even like arugula!". Win for me because I love arugula salads! This salad is now on our pre-dinner salad rotation.

Salad is a standard supper starter and a super way to get more nutritious veggies into your life.

Typically, salad is served in a bowl, which is great for a weeknight supper. For times when you want to make salad a little more impressive, while still approachable (e.g. when friends come for dinner), layer basic salad ingredients artfully on a board.

The lively mix of ingredients on this salad board work in tandem and complements one another. The peppery arugula and the umami in the tangy miso dressing provide an counterbalance to the sweet cheese and apples. The walnuts add a rich, toasty taste and there's a satisfying crunch from the tart apples.

It's a simple, yet dinner party-worthy salad that's healthy and tasty. Add roasted turkey or chickpeas and a whole grain (e.g. barley or farro) for a supper salad.



Arugula, Apple Walnut Salad Board with Miso Dressing

Miso Dressing

3 tbsp apple cider vinegar

3 tbsp water

2 tbsp white miso paste (see note)

1 tsp honey

1 very small clove garlic, pressed

1/3 cup canola oil

Salad Board

1 small head of Bibb lettuce

3 cups arugula

1 cup shaved Black River Honey Cheddar Cheese

1/3 cup roughly chopped toasted walnuts

1/3 cup unsweetened dried cranberries (optional)

1 large tart, crisp apple (e.g. Cortland), cubed

How to Make

To make the Miso Dressing: to a small jar, add the cider vinegar, water, miso, honey and garlic and shake or whisk until miso is completely dissolved. (If you feel like cleaning your blender, use it – that’s an quick way to blend it together). Add the canola oil and whisk or shake until combined. Set aside.

To make the Salad Board: Rinse the bibb lettuce, dry carefully (air dry is best since these leaves are delicate) and tear into bite-size pieces. Rinse and dry the arugula (this can go in the salad spinner)

Place bib lettuce onto a wooden charcuterie board or a platter. Layer arugula over top.

Scatter the cheese, walnuts, cranberries (if using) and apple over the greens.

Serve with miso dressing on the side so everyone can drizzle their own desired amount of dressing.

Note: White miso is slightly sweet and used to add a complex, savoury flavour to dishes. In this recipe, white miso's salty bite pairs perfectly with the sweet cheese, apples and walnuts. Buy it in the refrigerated section at the grocery store -- likely in the health/specialty food section.

Make ahead: the dressing can be made ahead and kept in the fridge for a week. Make a double batch so you can drizzle over cooked rice or roasted veggies.

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