Arugula and Spinach Salad
Last Sunday afternoon, I found myself standing in front of our open fridge, staring at bunches of fresh arugula and spinach that we’d picked up from the farmer’s market that morning. James was grilling chicken on the patio, and I wanted something vibrant and peppery to serve alongside it. That’s when I threw together what has now become our go-to Arugula and Spinach Salad.
The combination of peppery arugula with tender spinach creates such a beautiful balance of flavors and textures. Isla walked into the kitchen, took one bite, and immediately asked me to write down the recipe. Now, this Arugula and Spinach Salad appears on our dinner table at least twice a week.
It’s fresh, it’s healthy, and honestly, it takes less than ten minutes to prepare. Whether you’re looking for a quick weeknight side or an impressive dish for entertaining, this leafy green salad delivers every single time.
Why You’ll Love This Arugula and Spinach Salad
This Arugula and Spinach Salad combines the best of both worlds. First, you get the peppery bite from fresh arugula. Then, the mild sweetness of baby spinach balances everything out perfectly. Together, they create an incredible foundation for whatever toppings and dressings you choose.
Additionally, this salad comes together incredibly fast. We’re talking about five to ten minutes from start to finish. Liam always jokes that he can make this salad faster than he can order takeout.
Furthermore, the recipe is completely customizable. You can add nuts, fruits, cheese, or proteins based on what you have available.
Moreover, this Arugula and Spinach Salad works for literally any occasion. We’ve served it at casual family dinners, holiday gatherings, and summer barbecues. Everyone loves it.
The colors are vibrant and inviting. The flavors are fresh and satisfying. Plus, it’s packed with nutrients that make you feel good about what you’re eating.
Best of all, this recipe requires minimal ingredients. You don’t need fancy equipment or hard-to-find items. Just fresh greens, a simple dressing, and a few complementary toppings. That’s the beauty of a well-crafted Arugula and Spinach Salad.
Ingredients You’ll Need
Before you begin preparing your Arugula and Spinach Salad, gather these fresh ingredients. Quality matters here, so choose the freshest greens you can find. Here’s exactly what you’ll need:
| Ingredient | Amount |
|---|---|
| Fresh arugula | 4 cups |
| Baby spinach | 4 cups |
| Cherry tomatoes, halved | 1 cup |
| Red onion, thinly sliced | 1/4 cup |
| Parmesan cheese, shaved | 1/3 cup |
| Extra virgin olive oil | 3 tablespoons |
| Fresh lemon juice | 2 tablespoons |
| Dijon mustard | 1 teaspoon |
| Honey | 1 teaspoon |
| Garlic, minced | 1 clove |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Toasted pine nuts | 1/4 cup |
These ingredients create the perfect Arugula and Spinach Salad. However, feel free to adjust quantities based on your preferences. Some people prefer more arugula for extra pepper. Others want more spinach for a milder flavor.
Substitutions & Variations
One reason we love this Arugula and Spinach Salad is its versatility. You can easily adapt it to your dietary needs or what’s in your pantry.
For the greens, you can adjust the ratio. Use more arugula if you want a spicier salad. Add extra spinach for a milder version. You could even throw in some mixed baby greens for more variety.
Regarding the cheese, Parmesan works beautifully. However, crumbled goat cheese adds tanginess. Feta provides a salty kick.
Blue cheese offers bold flavor. Alternatively, skip the cheese entirely for a vegan Arugula and Spinach Salad.
For added protein, top your salad with grilled chicken, seared salmon, or boiled eggs. James particularly loves adding grilled shrimp to his Arugula and Spinach Salad. Chickpeas or white beans work great for vegetarian protein options.
Furthermore, switch up the nuts. Pine nuts are traditional, but walnuts, pecans, or sliced almonds work equally well. Toast them first for maximum flavor. Alternatively, use sunflower seeds or pumpkin seeds for nut-free options.
The dressing is also flexible. Substitute balsamic vinegar for lemon juice. Use maple syrup instead of honey.
Add more garlic if you love bold flavors. Mix in some fresh herbs like basil or parsley.
Step-by-Step Instructions
Creating this Arugula and Spinach Salad couldn’t be simpler. Follow these easy steps, and you’ll have a gorgeous salad in minutes.
Step 1: Rinse both the arugula and spinach thoroughly under cold water. Dry them completely using a salad spinner or clean kitchen towels. Wet greens will dilute your dressing and make your Arugula and Spinach Salad soggy.
Step 2: Place the dried arugula and spinach in a large mixing bowl. Gently toss them together to combine. This creates an even distribution throughout your salad.
Step 3: Prepare the dressing in a small bowl. Whisk together the olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk vigorously until the dressing emulsifies and becomes smooth.
Step 4: Add the cherry tomatoes and sliced red onion to the bowl with the greens. Toss gently to distribute them evenly throughout the salad.
Step 5: Drizzle the dressing over your Arugula and Spinach Salad. Start with half the dressing, then toss gently. Add more dressing as needed. You want to coat the leaves lightly without drowning them.
Step 6: Add the shaved Parmesan cheese and toasted pine nuts. Toss once more, very gently this time. You don’t want to break up the cheese shavings.
Step 7: Transfer your finished Arugula and Spinach Salad to a serving platter or individual plates. Serve immediately for the best texture and flavor.
Pro Tips for Success
After making this Arugula and Spinach Salad countless times, we’ve learned some valuable tricks. These tips ensure perfect results every single time.
First, always dry your greens completely. Excess moisture is the enemy of a good salad. Water prevents the dressing from adhering properly.
Invest in a salad spinner if you make salads regularly. It’s a game-changer.
Second, dress your Arugula and Spinach Salad just before serving. Dressed greens wilt quickly, especially delicate ones like spinach and arugula. If you’re meal prepping, keep the dressing separate until you’re ready to eat.
Third, taste your dressing before adding it to the salad. Adjust the seasoning as needed. Some lemons are more acidic than others.
Some people prefer sweeter dressings. Make it perfect for your palate.
Additionally, don’t overdress your salad. Start with less dressing than you think you need. You can always add more, but you can’t take it away. A lightly dressed Arugula and Spinach Salad tastes much better than a soggy one.
Moreover, serve your salad on chilled plates if possible. This keeps everything crisp and fresh for longer. Isla always pops our salad plates in the fridge for ten minutes before serving.
Finally, use room temperature olive oil for the dressing. Cold olive oil doesn’t emulsify as well. Let it sit on the counter for fifteen minutes before making your dressing.
Storage & Reheating Tips
Let’s be honest: this Arugula and Spinach Salad tastes best when served fresh. However, sometimes you need to prepare components ahead of time.
Store undressed greens in an airtight container lined with paper towels. The paper towels absorb excess moisture and keep the leaves crisp. Your arugula and spinach will stay fresh for up to three days this way.
Keep the dressing in a separate jar or container in the refrigerator. It will last for up to one week. Shake it well before using, as the ingredients may separate during storage.
Prepare your toppings in advance and store them separately. Keep the tomatoes, onions, cheese, and nuts in individual containers. This makes assembly quick and easy when you’re ready to eat.
However, never store a fully assembled and dressed Arugula and Spinach Salad. The greens will wilt and become unappetizing within an hour. Always combine everything just before serving.
Note that this salad doesn’t require reheating. It’s meant to be enjoyed cold or at room temperature. Reheating would destroy the fresh, crisp texture that makes this dish so appealing.
What to Serve with this Recipe
This versatile Arugula and Spinach Salad pairs beautifully with so many dishes. We’ve tested it alongside countless meals in our kitchen.
For protein, this salad complements grilled chicken perfectly. James often makes his famous lemon herb chicken to go with it. Grilled salmon works wonderfully too. The peppery greens cut through the richness of the fish beautifully.
Furthermore, this Arugula and Spinach Salad shines alongside pasta dishes. Serve it with creamy fettuccine alfredo for contrast. Pair it with lasagna for a lighter component. The fresh greens balance heavier Italian dishes perfectly.
Additionally, this salad works great with grilled steaks or burgers. The bright lemon dressing cuts through rich, fatty meats. Liam always requests this specific salad for our summer cookouts.
For lighter meals, serve your Arugula and Spinach Salad with soup. Tomato soup and this salad create a classic, satisfying combination. Minestrone or lentil soup also work wonderfully.
Moreover, this salad makes an excellent lunch on its own. Add grilled chicken, chickpeas, or hard-boiled eggs for protein. Include some crusty bread on the side. You’ve got a complete, nutritious meal.
FAQs
Can I make Arugula and Spinach Salad ahead of time?
You can prepare the individual components ahead of time, but don’t assemble the complete salad until just before serving. Wash and dry your greens, then store them in an airtight container with paper towels. Prepare the dressing and store it separately in the refrigerator.
Keep all toppings in individual containers. When you’re ready to eat, simply toss everything together. This method keeps your Arugula and Spinach Salad crisp and fresh.
How do I keep arugula and spinach from wilting?
The key is removing excess moisture and storing greens properly. After washing, dry your arugula and spinach thoroughly using a salad spinner. Store them in an airtight container lined with paper towels, which absorb any remaining moisture.
Keep the container in the refrigerator’s crisper drawer. Most importantly, don’t add dressing until immediately before serving. Dressed greens wilt quickly, ruining the texture of your Arugula and Spinach Salad.
What’s the difference between arugula and spinach?
Arugula has a distinctive peppery, slightly bitter flavor with a spicy kick. Its leaves are darker and more jagged. Spinach, on the other hand, tastes mild and slightly sweet.
Baby spinach has tender, smooth leaves. In our Arugula and Spinach Salad, arugula provides bold flavor while spinach adds sweetness and balances the pepper. Together, they create a more complex and interesting taste than either green alone.
Is Arugula and Spinach Salad healthy?
Absolutely! This salad is incredibly nutritious. Arugula contains high levels of vitamins K, A, and C, plus calcium and antioxidants.
Spinach provides iron, folate, and magnesium. Both greens are low in calories but high in fiber. The olive oil in the dressing provides healthy fats.
Adding nuts contributes protein and omega-3 fatty acids. This Arugula and Spinach Salad delivers excellent nutrition with minimal calories, making it perfect for healthy eating plans.
Can I use regular spinach instead of baby spinach?
Yes, you can definitely use regular spinach in this Arugula and Spinach Salad. However, you’ll want to remove the thick stems and tear larger leaves into bite-sized pieces. Baby spinach is more tender and requires no preparation, which is why we prefer it.
Regular spinach has a slightly stronger flavor and chewier texture. If you’re using mature spinach, consider increasing the arugula ratio slightly to balance the flavors. Either way, your salad will still taste delicious.
Nutrition Information (per serving)
This Arugula and Spinach Salad provides excellent nutrition without excess calories. Here’s the breakdown for one serving, assuming the recipe serves four people:
| Nutrient | Amount |
|---|---|
| Calories | 185 |
| Total Fat | 15g |
| Saturated Fat | 3g |
| Cholesterol | 8mg |
| Sodium | 380mg |
| Total Carbohydrates | 9g |
| Dietary Fiber | 2g |
| Sugars | 4g |
| Protein | 5g |
| Vitamin A | 85% DV |
| Vitamin C | 40% DV |
| Calcium | 18% DV |
| Iron | 15% DV |
This Arugula and Spinach Salad delivers substantial vitamins and minerals while remaining light and refreshing. The healthy fats from olive oil and pine nuts help your body absorb fat-soluble vitamins from the greens. It’s a nutritious choice that supports overall health and wellness. Whether you’re counting calories or just trying to eat more vegetables, this salad fits perfectly into a balanced diet.
Arugula and Spinach Salad
Ingredients
Method
- Rinse both the arugula and spinach thoroughly under cold water. Dry them completely using a salad spinner or clean kitchen towels.
- Place the dried arugula and spinach in a large mixing bowl. Gently toss them together to combine.
- Prepare the dressing in a small bowl. Whisk together the olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until smooth.
- Add the cherry tomatoes and sliced red onion to the bowl with the greens. Toss gently to distribute them evenly.
- Drizzle the dressing over your salad, starting with half and adding more as needed.
- Add the shaved Parmesan cheese and toasted pine nuts. Toss gently to combine.
- Transfer the salad to a serving platter or individual plates and serve immediately.
