This delightful combination of peppery arugula, nutty walnuts, and rich Parmesan cheese creates a salad that is not only delicious but also packed with nutrients.
Ingredients
Scale:
4 cups fresh arugula, washed and dried
1 cup cherry tomatoes, halved
½ cup thinly sliced red onion
¾ cup freshly grated Parmesan cheese
½ cup walnuts, roughly chopped and toasted
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
Preheat your oven to 350°F (175°C). Spread the walnuts on a baking sheet in a single layer, toast them for 8-10 minutes or until fragrant and lightly golden.
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and a pinch of salt and pepper.
In a large salad bowl, add the arugula, cherry tomatoes, and red onion. Toss gently to combine.
Sprinkle the grated Parmesan cheese over the salad mixture and gently fold it in.
Once the walnuts are done toasting and cooled, add them to the salad and mix gently.
Drizzle the prepared dressing over the salad and toss again to ensure everything is evenly coated.
Transfer the salad to individual plates or serve family-style in the bowl.
