Zucchini-Apple Salad with Salty-Toasted Walnuts

A plate of an arugula and sliced zucchini and apple salad topped with walnuts, and a small bowl of lemon dressing on the side.
Our three Simple Feast chefs

Simple Feast

Our chefs

Serves 4

Active Time: 20 minutes

Total Time: 1 hour 10 minutes

The salty-toasted walnuts are the special something in this salad of arugula with sliced zucchini and apple drizzled with our lemon dressing. Try them here or make a batch to snack on.


  • ½ cup water

  • 1 tablespoon fine sea salt

  • ½ cup walnut halves

  • 1 medium zucchini, ends trimmed, cut in half lengthwise, then cut into thin slices

  • 1 apple, thinly sliced

  • 4 cups arugula

  • ⅓ cup Lemon Dressing


Preheat the oven to 325˚F.

Put the water and salt in a saucepan and bring to a boil. Add the walnut halves and boil for 3 minutes. Pour into a large strainer to drain. Run the walnuts under cold water to stop the cooking. Dry on paper towels, then spread on a baking sheet.

Toast in the oven until a rich golden brown, 15 to 20 minutes. Let cool completely. Coarsely chop.

Combine the zucchini and apple slices with the arugula in a medium bowl. 

Divide among plates and sprinkle with the walnuts. (You may have extra toasted nuts.) Add enough Lemon Dressing to lightly coat.