Aperol-Orange Arugula Salad with Candied Walnuts

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant salad where Aperol's bright orange hue infuses a peppery arugula base, balanced by sweet candied walnuts and a zesty citrus dressing. This mediterranean-inspired salads (vegetarian) ready in about 20 minutes pairs arugula, Aperol, fresh orange juice into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 210 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups arugula
• 1 tbsp Aperol
• 2 tbsp fresh orange juice
• 2 tbsp extra-virgin olive oil
• 1 tsp honey
• 1/4 cup walnuts
• 1 tsp white balsamic vinegar
• 1 tsp orange zest
• 2 tbsp shaved Parmesan
• pinch salt

Instructions

1. Step 1: Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, then toss with 1/2 tsp honey and cook 1 minute more until caramelized. Set aside to cool.
2. Step 2: Whisk 1 tbsp Aperol, 2 tbsp orange juice, 2 tbsp olive oil, 1 tsp honey, 1 tsp white balsamic vinegar, and 1 tsp orange zest in a bowl until emulsified. Season with a pinch of salt.
3. Step 3: Toss 4 cups arugula with 2 tbsp of the dressing until evenly coated, then divide between plates.
4. Step 4: Top with cooled candied walnuts, 2 tbsp shaved Parmesan, and drizzle with remaining dressing until the greens are glistening and the dressing clings to the leaves.