Arugula: Autumn Salad


  • 1/4 of a medium head of red cabbage
  • 3 cups washed spinach
  • 1 cup washed arugula
  • 1 Granny Smith apple, thinly sliced
  • Salt and pepper
  • Dressing Ingredients
  • 1/4 cup extra virgin olive oil
  • 1 1/2 Tbsp. red wine vinegar
  • 3/4 tsp. sugar


Start by making the salad dressing. In a small bowl dissolve the sugar in the vinegar. Slowly drizzle the olive oil into the vinegar, blending it with a whisk as you work. Set the dressing aside and start on the salad. Begin by tearing the spinach leaves into bite-size pieces. Next cut the cabbage into very thin slices. In a large bowl combine the apple slices with the greens and the red cabbage. Add the dressing to the salad and toss until the greens and apples are well coated. Finish with a little salt and pepper to suit your tastes. If you feel like adding a few calories this salad is good with a little goat cheese sprinkled on top!

Recipe from P. Allen Smith’s Veggies & Herbs card collection, featuring 27 of Smith’s favorite herbs and vegetables, as well as corresponding recipes for a true garden-to-table experience. Browse this and other P. Allen Smith books and publications at

Posted in: Recipes