Arugula Spinach Apple Salad

Okay so let me say it out loud. I am made out of 90 % junk and 10% greens. Not even exaggerating. I will run 10 miles away if you offer me raw greens albeit being a vegetarian. So why eat salads and keep my life so boring has been my take on greens for years, for years mind well. But but hear me out. I discovered roquettes and the HBD vinaigrette. Yes, I did and I’m glad to say that this green has turned the tables for my take on salads and how!

Prep time : 10 mins | Assemble time : 10 mins

Ingredients:

• Arugula and Spinach mix
• Walnuts ( 10-12 Walnuts) roughly chopped
•  1/4 cup feta crumbles or 1/2 a cube of feta cheese
• 1/2 apple or  1/3 cup of sliced apples.

HBD Vinaigrette (Honey Balsamic and Dijon Mustard Vinaigrette)

• 1/3 cup balsamic vinaigrette
• 1/4 cup olive oil
• 1 tbsp honey
• 1 tsp dijon mustard
• Coarse salt and pepper

Whisk all the ingredients together until you get a fine consistency and a brown vinaigrette is seen.

Tip: Usage of high-grade olive oil which helps the salad not taste flat and brings out all the pepperiness from the roquettes.

Method:

1. Toss the Arugula and Spinach mix in a bowl.
2. Toast the roughly chopped walnuts on a medium heated pan.
3. Toss the toasted walnuts in the greens mixture.
4. Take half an apple and slice the apples approximately 1/4 cup. Throw the apples into the mixture.
5. Throw the feta cheese crumbles approximately  1/4 cup in the mixture.
6. Final step is to add the HBD vinaigrette, salt and pepper to taste and enjoy.

Tip: No oil is needed to toast the walnuts. Make sure to toast the heat on medium flame to keep it from burning since the walnuts have a tendency to burn pretty quickly.