Arugula and Spinach Salad
Whenever Liam and I host a dinner party at our home, I usually gravitate toward my favorite leafy greens. Last weekend, James and Ava came over for a casual Sunday brunch on our patio. The sun felt warm, and the breeze carried the scent of blooming jasmine from our garden.
I wanted to create a dish that felt elegant but took less than ten minutes to prepare. I reached into the crisper drawer and pulled out two bags of fresh greens. This Arugula and Spinach Salad became the accidental star of the entire meal.
James immediately asked for the recipe, while Ava noted how the peppery arugula perfectly balanced the mild, buttery spinach. At HSalad.com, we believe the best meals start with simple, high-quality ingredients that harmonize without much effort. This Arugula and Spinach Salad represents our philosophy perfectly.
It provides a nourishing base for any protein, yet it tastes sophisticated enough to serve at a holiday gathering. We love how the vibrant green colors pop against a white ceramic bowl. When you make this Arugula and Spinach Salad, you bring a burst of freshness to your dining table.
Liam often says that the secret lies in the contrast of textures and flavors. You get the crunch of toasted nuts, the creaminess of goat cheese, and the snap of fresh greens. Every bite of this Arugula and Spinach Salad offers a new experience for your palate.
Whether you are a seasoned home cook or a complete beginner, you will find joy in the simplicity of this dish. We designed this Arugula and Spinach Salad to fit into your busy lifestyle without sacrificing flavor or health.
Why You Will Love This Arugula and Spinach Salad Recipe
You will absolutely adore this Arugula and Spinach Salad because it strikes the perfect balance between nutrition and indulgence. Many people find arugula too spicy on its own, but the addition of spinach mellows the bite. This combination creates a complex flavor profile that keeps your taste buds engaged.
Furthermore, this Arugula and Spinach Salad takes almost no time to assemble. You do not need to turn on the oven unless you want to toast your walnuts for extra flavor. We love how this recipe uses accessible ingredients that you can find at any local grocery store.
It fits perfectly into a Mediterranean diet, and it naturally contains high levels of iron and antioxidants. Another reason to love this Arugula and Spinach Salad is its versatility. You can serve it as a light lunch or a side dish for a heavy pasta dinner.
The dressing we recommend cuts through the richness of cheeses and meats beautifully. Because we use sturdy greens, this Arugula and Spinach Salad holds up better than delicate butter lettuce or spring mixes. You will appreciate how the greens stay crisp even after you toss them with the vinaigrette.
This recipe truly celebrates the bounty of the earth in every forkful. If you want a dish that looks like it came from a high-end bistro, this Arugula and Spinach Salad is your answer.
Ingredients You’ll Need
To create the ultimate Arugula and Spinach Salad, you need fresh, crisp ingredients. We recommend buying organic greens whenever possible to ensure the best flavor. The quality of your olive oil also makes a significant difference in the final result.
Select a cold-pressed extra virgin olive oil for the dressing. For the cheese, a soft goat cheese adds a lovely tang, though feta works well too. Do not skip the nuts, as they provide the essential crunch that every Arugula and Spinach Salad requires.
| Ingredient | Amount | Notes |
|---|---|---|
| Baby Arugula | 4 cups | Washed and dried thoroughly |
| Baby Spinach | 4 cups | Stems removed if they are long |
| Toasted Walnuts | 1/2 cup | Roughly chopped |
| Goat Cheese | 4 oz | Crumbled into large chunks |
| Dried Cranberries | 1/3 cup | Provides a sweet contrast |
| Extra Virgin Olive Oil | 3 tbsp | High quality for best flavor |
| Balsamic Vinegar | 1 tbsp | Adds acidity and sweetness |
| Dijon Mustard | 1 tsp | Helps emulsify the dressing |
| Honey or Maple Syrup | 1 tsp | Balances the acidity |
| Salt and Pepper | To taste | Freshly cracked pepper is best |
Substitutions & Variations
We encourage you to make this Arugula and Spinach Salad your own by experimenting with different toppings. If you do not enjoy walnuts, try using toasted pecans or sliced almonds. For a nut-free version, pumpkin seeds or sunflower seeds offer a great alternative crunch.
You can also swap the goat cheese for shaved Parmesan or sharp white cheddar. If you want to add a fruity twist to your Arugula and Spinach Salad, toss in some fresh sliced strawberries or pear slices. During the autumn months, roasted butternut squash cubes make a hearty addition.
For those who prefer a different dressing, a lemon-tahini vinaigrette pairs exceptionally well with the greens. You can even add a protein boost to your Arugula and Spinach Salad by topping it with grilled shrimp or chickpeas. If you find the arugula too strong, simply increase the ratio of spinach.
Conversely, if you love a peppery kick, add more arugula. Some of our readers like to add thinly sliced red onions for a sharp, savory bite. No matter how you modify it, the base of the Arugula and Spinach Salad remains a reliable and delicious foundation for your culinary creativity.
We encourage you to make this Arugula and Spinach Salad your own by experimenting with different toppings. For more inspiration, check out our recipe for Arugula Quinoa Salad With Chicken and Beets.
Step-by-Step Instructions
Follow these simple steps to assemble your Arugula and Spinach Salad. We focus on technique to ensure your greens stay vibrant and your dressing stays perfectly blended. Preparation is the key to a professional-looking salad.
- Prepare the Greens: Start by rinsing your baby arugula and baby spinach in cold water. Use a salad spinner to remove every drop of moisture. Dry greens allow the dressing to adhere better to the leaves. Place the dry greens in a large wooden or ceramic bowl.
- Toast the Walnuts: Place the chopped walnuts in a small, dry skillet over medium heat. Stir them constantly for 3 to 5 minutes until they release a nutty aroma. Remove them from the heat immediately to prevent burning. Let them cool before adding them to your Arugula and Spinach Salad.
- Make the Vinaigrette: In a small glass jar or bowl, combine the olive oil, balsamic vinegar, Dijon mustard, and honey. Whisk vigorously until the mixture thickens and emulsifies. Taste the dressing and add salt and pepper as needed.
- Assemble the Salad: Drizzle about half of the dressing over the arugula and spinach mixture. Toss gently using salad tongs or clean hands to coat every leaf. Avoid over-mixing, as this can bruise the delicate spinach.
- Add the Toppings: Sprinkle the toasted walnuts and dried cranberries over the top. Carefully crumble the goat cheese over the greens. We prefer larger chunks of cheese for a better texture.
- Final Toss: Add the remaining dressing if the salad looks dry. Give it one final, very light toss to distribute the toppings. Serve your Arugula and Spinach Salad immediately to enjoy the peak freshness.
Pro Tips for Success
To elevate your Arugula and Spinach Salad to the next level, always use a salad spinner. Residual water dilutes the vinaigrette and makes the salad taste bland. Another tip involves the temperature of your ingredients.
We recommend serving the greens chilled, but let the goat cheese sit at room temperature for ten minutes before crumbling. This makes the cheese creamier and more flavorful. When you toast your nuts, stay vigilant.
They can turn from perfectly toasted to burnt in a matter of seconds. For the best flavor distribution, season your greens with a pinch of salt and pepper before you even add the dressing. This step ensures that the foundation of your Arugula and Spinach Salad is properly seasoned.
If you are serving this at a party, keep the dressing on the side until the very last moment. This prevents the spinach from wilting under the acidity of the vinegar. We also suggest using a wide, shallow bowl rather than a deep one.
A shallow bowl allows the toppings to stay visible rather than sinking to the bottom. Finally, always use high-quality balsamic vinegar. A syrupy, aged balsamic adds a depth of flavor that cheap vinegars simply cannot match. By following these small details, your Arugula and Spinach Salad will impress even the most discerning guests.
To elevate your Arugula and Spinach Salad to the next level, always use a salad spinner. For more tips on perfecting this dish, visit our detailed guide on Arugula and Spinach Salad.
Storage & Reheating Tips
You should ideally consume your Arugula and Spinach Salad immediately after dressing it. Leafy greens like spinach wilt quickly once they contact acid and salt. However, you can prepare the components ahead of time for easy assembly later.
Store the washed and dried greens in a large airtight container with a dry paper towel. The paper towel absorbs excess moisture and keeps the leaves crisp for up to three days. Keep the vinaigrette in a separate small jar in the refrigerator.
Before using the dressing, let it sit at room temperature for a few minutes and shake it well. The olive oil may solidify in the cold, so a quick warm-up brings it back to a liquid state. Store the toasted walnuts in a small container at room temperature to maintain their crunch.
If you have leftover Arugula and Spinach Salad that is already dressed, it will not store well overnight. The leaves will become soggy and lose their vibrant color. We do not recommend reheating this dish, as it is meant to be served cold or at room temperature.
If you find yourself with extra greens, you can sauté them with a little garlic for a completely different side dish the next day. However, for the best Arugula and Spinach Salad experience, only dress what you plan to eat in one sitting.
What to Serve with this Recipe
This Arugula and Spinach Salad pairs wonderfully with a wide variety of main courses. For a light and healthy dinner, serve it alongside a piece of grilled lemon-herb salmon. The acidity of the salad cuts through the fattiness of the fish beautifully.
If you prefer meat, a pan-seared steak or roasted chicken thighs complement the peppery notes of the arugula. We also love serving this Arugula and Spinach Salad with a warm bowl of tomato basil soup or a hearty minestrone. The contrast between the cold salad and the hot soup creates a satisfying meal.
For a vegetarian option, pair the salad with a mushroom risotto or a creamy pasta primavera. If you are hosting a brunch like we did with James and Ava, serve the Arugula and Spinach Salad with a crusty baguette and a vegetable frittata. The fresh greens provide a necessary brightness to a heavy breakfast spread.
You can also turn this into a full meal by adding a scoop of quinoa or farro directly into the bowl. This adds a chewy texture and extra protein. No matter what you choose, this Arugula and Spinach Salad acts as the perfect supporting character to your culinary creations.
This Arugula and Spinach Salad pairs wonderfully with a wide variety of main courses. For a delightful side, consider trying our Blueberry Salad that complements it beautifully.
FAQs
Is an arugula and spinach salad healthy?
Yes, this Arugula and Spinach Salad offers an incredible amount of nutrients. Spinach provides high levels of Vitamin A, Vitamin C, and iron. Arugula contributes Vitamin K and calcium.
Together, they create a low-calorie, high-fiber base that supports heart health and bone strength. Using healthy fats like olive oil helps your body absorb the fat-soluble vitamins found in the greens.
How do you stop an arugula and spinach salad from getting soggy?
The best way to prevent a soggy Arugula and Spinach Salad is to ensure the greens are bone-dry before assembly. Use a salad spinner and then pat them with a paper towel if necessary. Additionally, only apply the dressing right before you serve the dish. If the salad sits in the dressing for too long, the salt and acid will break down the cell walls of the leaves, leading to wilting.
Can I make this salad ahead of time?
You can prepare all the individual components of the Arugula and Spinach Salad in advance. Wash and dry the greens, toast the nuts, and whisk the dressing up to two days before serving. However, do not combine them until you are ready to eat.
This keeps the textures distinct and the flavors fresh. If you are bringing it to a potluck, transport the dressing in a separate container.
What dressing goes best with arugula and spinach?
A classic balsamic vinaigrette is the most popular choice for an Arugula and Spinach Salad. The sweetness of the balsamic balances the bitter arugula perfectly. However, a lemon-garlic dressing or a raspberry vinaigrette also works beautifully. We recommend avoiding heavy, creamy dressings like ranch, as they can overwhelm the delicate flavor of the baby spinach.
Are arugula and spinach better raw or cooked?
While both greens are delicious when cooked, they are exceptionally nutritious when eaten raw in an Arugula and Spinach Salad. Raw greens retain more Vitamin C and enzymes that heat can sometimes destroy. Eating them raw also preserves the distinct peppery flavor of the arugula and the crisp texture of the spinach, which provides a refreshing culinary experience.
Arugula and spinach are both nutrient-rich leafy greens that can be combined to create a refreshing salad. This combination not only offers a variety of textures but also provides a range of health benefits, making it a popular choice for those seeking nutritious meals. Learn more about these greens in this leafy green overview.
Nutrition Information (per serving)
This nutritional profile is an estimate based on a single serving of the Arugula and Spinach Salad. This recipe typically serves four people as a side dish or two people as a main course. We focus on providing a balanced mix of healthy fats, fiber, and vitamins.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 245 kcal |
| Total Fat | 18g |
| Saturated Fat | 5g |
| Cholesterol | 15mg |
| Sodium | 210mg |
| Total Carbohydrates | 12g |
| Dietary Fiber | 3g |
| Sugars | 7g |
| Protein | 6g |
| Vitamin A | 45% DV |
| Vitamin C | 30% DV |
| Calcium | 12% DV |
| Iron | 15% DV |
Arugula and Spinach Salad
Ingredients
Method
- Rinse baby arugula and baby spinach in cold water and dry thoroughly using a salad spinner.
- Toast chopped walnuts in a small, dry skillet over medium heat for 3 to 5 minutes until fragrant, then let cool.
- In a small jar or bowl, combine olive oil, balsamic vinegar, Dijon mustard, and honey. Whisk until emulsified and season with salt and pepper.
- Drizzle half of the dressing over the greens and toss gently to coat.
- Top with toasted walnuts, dried cranberries, and crumbled goat cheese.
- Add remaining dressing if needed and give a light toss before serving.
