Crisp Apple Mushroom Salad

Crisp apples meet tender raw mushrooms in a fresh American lunch salad built for no-cook ease. Thin apple matchsticks and paper-thin cremini mingle with arugula, walnuts, and goat cheese under a honey-Dijon cider vinaigrette.

Serves 4 · 20 min prep

Estimate for one serving

• 285 cal
• 8g protein
• 22g carbs
• 20g fat
• 3g fiber

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Ingredients

• 2 large crisp apples (Honeycrisp or Granny Smith)
• 8 oz cremini mushrooms
• 5 cups baby arugula
• 1/2 cup fresh parsley leaves
• 1/4 cup fresh chives
• 1/2 cup toasted walnuts
• 3 oz crumbled goat cheese
• 3 tbsp extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 lemon

Instructions

1. 1Wash and dry the arugula, parsley, and chives thoroughly, then roughly chop the herbs and set the greens aside in a large serving bowl.
2. 2Core the apples and slice them into very thin matchsticks or half-moons, leaving the skin on for color and crunch; toss immediately with a squeeze of lemon juice to prevent browning.
3. 3Wipe the mushrooms clean with a damp towel and slice them paper-thin so they stay tender-raw and absorb dressing easily.
4. 4In a small jar or bowl whisk together the olive oil, apple cider vinegar, Dijon, honey, salt, and pepper until emulsified and glossy.
5. 5Add the apple matchsticks and raw mushroom slices directly to the arugula bowl.
6. 6Drizzle three-quarters of the dressing over the salad and toss gently with clean hands or tongs so every leaf and slice is lightly coated.
7. 7Scatter the toasted walnuts, crumbled goat cheese, chopped parsley, and chives over the top.
8. 8Give one final light toss, taste, and adjust with remaining dressing, a pinch more salt, or black pepper if needed.
9. 9Transfer to a wide platter or individual bowls so the colors show; serve at once while the apples stay crisp and the mushrooms stay cool and snappy.