Lemon Arugula Salad in Parmesan Cups
Updated Aug 12, 2025, Published Nov 11, 2020
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Lemon Arugula Salad in Parmesan Cups is a fresh, flavorful salad that’s as beautiful as it is delicious. Peppery arugula is tossed with crisp apple, crunchy pistachios, and a bright lemon-garlic dressing, then served in crispy Parmesan cups that are easy to make but impressive to serve.
The combination of tangy, sweet, and salty flavors makes this salad perfect for a special appetizer, a holiday table, or simply elevating a weeknight meal, just like this fennel and salad.
Why you’ll love this recipe!
These easy and fancy little salad cups add a little extra fabulous to any occasion! The fresh flavor and texture of the lemon arugula salad pair perfectly with the crunch of the Parmesan cups.
The dressing comes together in minutes and adds the perfect citrus garlic coating to the arugula, apples, and pistachios. It’s perfect to pick up with your hands as an appetizer, or eat with a fork and knife as a side to any meal.
For more salads with fruit, try this pear gorgonzola salad or the Italian classic, prosciutto and melon salad.
Made With AmorE,
Ingredients
- Baby Arugula: This green is tender, mild, and slightly peppery, that’s perfect for salads where you want a fresh bite without overpowering other flavors. Its delicate texture and balanced taste make it more versatile and crowd-pleasing than mature arugula, which has a sharper, spicier kick.
- Apples: I recommend using Honey Crisp or Pink Lady apples as they are sweet, slightly tart, and crunchy. This will ensure the perfect balance with the rest of the ingredients. Other apples to consider are Fuji, Braeburn, or Granny Smith.
- Pistachios: Salted and crunchy pistachios add an extra element to the salad that kicks it up a notch. You can also use toasted walnuts, almonds, hazelnuts, or pecans instead.
- Lemon Dressing for Arugula Salad: Made with just four ingredients, it comes together in minutes. Make sure to use a good quality olive oil, freshly squeezed lemon juice, and fresh garlic to infuse the best flavor into the dressing for your Italian arugula salad.
For the full list of ingredients and quantities of each one, see the recipe card.
If you love apple recipes, you will also enjoy these baked apple slices and this apple and butternut squash salad.
Variations and Substitutions
- Swap the greens. Other greens such as spinach, kale, or mesculin mix work well to make this arugula apple salad, but won’t have the same peppery flavor. Try this fall harvest salad with apples, too!
- Add some dried fruit. You can also chop up a few dried figs, prunes, or dates! It adds a sweet component, like in this baked brie recipe dish that uses figs. Add homemade candied pecans for a twist.
- Skip the cheese cups. If you don’t have time to make the cheese cups, you can easily skip the step and sprinkle the cheese on top of the prepared apple, arugula, and pistachio salad.
How to Make Lemon Arugula Salad
To get started, preheat the oven to 375°F, place a silpat mat or parchment paper on a baking sheet, and grab all your ingredients for the salad and Parmesan cups.
- Add the oil, lemon juice, garlic, and ¼ teaspoon each salt and pepper to a small bowl.
- Whisk together until blended.
- Use a 1/4 cup measure to divide the Parmesan cheese into 6 evenly spaced mounds on your baking tray. Gently tap down until each mound is flat. You want them to be approximately 5 inches in diameter.
- Bake the cheese until it’s golden and bubbly, approximately 8-10 minutes.
- Use a thin spatula to transfer each melted Parmesan mound onto the cup part of an upside-down muffin tin. Gently mold the cheese to fit the shape of the upside-down muffin tin cup. Use a spatula or glass to help if needed.
- Let the Parmesan cups cool until firm. This takes about 5-6 minutes.
- Gently toss the apples and arugula in the salad dressing.
- Place the salad mixture in prepared Parmesan cups and sprinkle each cup with the pistachios.
My Pro Tip
Recipe Tips
- Chop Ingredients. Aim for thin or small pieces so they more easily fit into the Parmesan cheese cups.
- Use Fresh Parmigiano. Be sure you grate fresh Parmigiano-Reggiano as pre-shredded blends won’t melt as evenly (or taste as good).
- Cook to Perfection. You want to aim for a light golden color with slightly browned edges when baking the cheese for the Parmesan cups. If it’s underbaked they will be soft and chewy, while if you bake too long, the cheese may become bitter. Also, make sure the cheese is evenly spread so it all melts the same.
- Store: The salad cups will not keep well once fully assembled as the cheese cups may soften and the arugula will wilt. For best results, store components separately and consume in 1-2 days. Keep the Parmesan cups at room temperature and the salad components in the refrigerator. The dressing will last up to a week.
Lemon Arugula Salad Recipe FAQs
The easiest way to prevent tears is to allow the cheese time to cool slightly, about 20 seconds, before working with it. If it does begin to tear, press it back together and let it sit a bit longer so the edges can firm up a bit. If the cheese becomes too stiff to shape, pop it back in the oven for 30–45 seconds to soften before molding.
To keep the apple matchsticks looking fresh and crisp, toss them with a teaspoon of lemon juice right after cutting. The acid slows browning and keeps your salad bright.
You can bake the Parmesan cups up to 2 days in advance. Store in an airtight container at room temperature with a piece of paper towel to absorb moisture. If they soften, re-crisp in a 300 °F oven for 2–3 minutes.
Absolutely. Make the lemon dressing up to a week ahead and store it in the fridge. Grate the cheese and prep the pistachios 1-2 days in advance. You can chop the apples ahead of time on the day you plan to serve but be sure to submerge them in lemon water. Toss the salad just before filling the Parmesan cups to keep everything crisp.
Serving Suggestions
This lemon arugula salad with apples and pistachios in Parmesan cups make the perfect appetizer for any special occasion or pair the salad with any meal.
It goes well with pork tenderloin with fennel, pan fried chicken tenders, and baked cod with roasted tomatoes. It is also a great side dish with my Neopolitan-style homemade pizza and sauteed eggplant and tomatoes.
For parties, pair it with other Italian appetizers like white bean dip, bacon wrapped asparagus, and stuffed mushrooms.
More Italian Salad Recipes
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Lemon Arugula Salad in Parmesan Cups
Equipment
- Silpat mat Helpful but you can use parchment paper as well.
- Muffin tin
Ingredients
Lemon-Garlic Salad Dressing
- ⅓ cup olive oil
- 3 tablespoons fresh lemon juice
- 1 small clove crushed garlic
- crushed kosher salt and black pepper
Crispy Parmigiano Cups
- 2 cups Parmesan cheese, shredded
Salad
- 1 large Honey Crisp apple, or another variety is fine, cut Julienne style (in strips)
- 1 5-ounce package baby arugula salad, (you may also mix with Romain)
- 1 cup pistachios, salted and shelled
- 3 Tablespoons fresh basil leaves, torn with hands
Instructions
Lemon-Garlic Salad Dressing
- In a small bowl, whisk together the oil, lemon juice, garlic, and ¼ teaspoon each salt and pepper. Store the dressing for up to a week in a glass container or mason jar.
Crispy Parmigiano Cups
- Preheat oven to 375 degrees F.
- Place a silpatmat (or parchement paper) on a baking sheet.
- Place 6 (1/4 cup) mounds of Parmesan cheese on mat and gently tap down until each mound is flat (approximately 5 inches in diameter.)
- Bake until golden and bubbly (approximately 8-10 minutes.)
- Quickly use a thin spatula to transfer each melted parmesan mound onto the cup part of an upside down muffin tin.
- Gently mold parmesan cups to fit the shape of the upside down muffin tin cup (use a spatula or glass to help if needed.)
- Let cool until firm (approximately 5-6 minutes)
- Fill cups with prepared salad
Salad
- Gently toss apples and arugula in salad dressing
- Place salad mixture in prepared parmigiano cups
- Sprinkle each cup with pistachios
Notes
- Chop small: Cut salad ingredients into thin or bite-size pieces so they nestle neatly into the Parmesan cups.
- Grate fresh: Use freshly grated Parmigiano-Reggiano for the best melt and flavor—pre-shredded cheese often contains additives that affect texture.
- Bake just right: Aim for light golden with lightly browned edges. Underbaked cups stay soft; overbaked can taste bitter. Spread cheese evenly for consistent melting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love these! The Parmesan cups came out great, and so easy to make! The dressing is amazing! I will be making this often
Yes! Aren’t these fun? They taste just as great as they look. I am happy you loved them.
How far ahead can I make the parmesan cups?
1-2 days ahead and store in an airtight container.
This was delicious! I simplified it by putting parm in the salad instead of making the cups. My whole family loved it. I will be making this again.
This salad is so perfect for every occasion! We keep all the ingredients on hand and the dressing in the fridge to make as a side for any meal. I don’t make the parmesan cups very often due to time, but add some parmesan to the salad instead. So good! Everyone always asks for the recipe and are always shocked how few ingredients are in it.
It is a crowd pleaser! Thanks for making it and spreading the LOVE!!