SPRINGFIELD, Mo. (KY3) - This vibrant arugula apple salad from Chef Craig Von Foerster of Harvest Restaurant in Rogersville combines peppery greens with sweet Honeycrisp apples and creamy goat cheese for a perfect balance of flavors and textures. The homemade lemon-maple dressing adds a bright, tangy finish that complements the salad’s fresh ingredients.

The recipe serves four as a side dish or two as a light lunch. Preparation takes just 15 minutes, making it an ideal choice for busy weeknight dinners or weekend entertaining.

For the salad:

8 ounces fresh arugula

3 ounces Terrell Creek chevre (or other soft goat cheese)

1/4 cup toasted slivered almonds

1 Honeycrisp apple, cut into batonettes (thin matchsticks)

For the lemon-maple dressing:

1 small shallot, diced

1/2 cup fresh l

See Full Page