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Arugula and Spinach Salad

Arugula and Spinach Salad

This Arugula and Spinach Salad is a vibrant and nutritious dish that combines peppery arugula with mild spinach, topped with toasted walnuts, goat cheese, and dried cranberries, all drizzled with a balsamic vinaigrette.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings servings
Course: Salad
Cuisine: Mediterranean
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 4 cups Baby Arugula, washed and dried thoroughly
  • 4 cups Baby Spinach, stems removed if they are long
  • 1/2 cup Toasted Walnuts, roughly chopped
  • 4 oz Goat Cheese, crumbled into large chunks
  • 1/3 cup Dried Cranberries
  • 3 tbsp Extra Virgin Olive Oil, high quality for best flavor
  • 1 tbsp Balsamic Vinegar
  • 1 tsp Dijon Mustard
  • 1 tsp Honey or Maple Syrup
  • Salt and Pepper to taste

Method
 

  1. Rinse baby arugula and baby spinach in cold water and dry thoroughly using a salad spinner.
  2. Toast chopped walnuts in a small, dry skillet over medium heat for 3 to 5 minutes until fragrant, then let cool.
  3. In a small jar or bowl, combine olive oil, balsamic vinegar, Dijon mustard, and honey. Whisk until emulsified and season with salt and pepper.
  4. Drizzle half of the dressing over the greens and toss gently to coat.
  5. Top with toasted walnuts, dried cranberries, and crumbled goat cheese.
  6. Add remaining dressing if needed and give a light toss before serving.

Notes

Ensure greens are completely dry before dressing to prevent sogginess. Serve immediately for best freshness.