Recipe courtesy of Coolio

Wilted Arugula-Spinach Salad with Apple Dressing

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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1 pound arugula

1 pound baby spinach

1/4 cup almonds

1 cup apple juice

1/2 cup apple cider

2 apples, peeled and chopped

2 tablespoons agave

2 tablespoons brown sugar

Salt and freshly ground black pepper

1/4 cup dried sweetened cranberries

1/4 cup pine nuts

1/4 cup pumpkin seeds

1/2 cup red cherry tomatoes

1/2 cup yellow cherry tomatoes


  1. Preheat the oven to 200 degrees F. 
  2. Toss the arugula and spinach together on a large baking sheet. Bake in the oven until wilted, about 5 minutes, gently stirring halfway through baking. Remove from the oven. 
  3. Raise the heat to 350 degrees F and roast the almonds until toasted, about 5 minutes. Remove from the oven and coarsely chop. 
  4. Place the apple juice, apple cider and apples in a blender and puree until smooth. Add the agave and brown sugar and blend until combined. Taste and season with salt and pepper. 
  5. Transfer the greens to a large serving bowl and add the almonds, cranberries, pine nuts, pumpkin seeds and tomatoes. Toss with just enough dressing to coat the salad. Add more if needed.

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