Simple yet delicious, this spinach arugula salad is bound to become a go-to side dish or base for a main course. Arugula provides a spicy bite while spinach keeps the overall flavor in check. Both greens taste fantastic with the easy lemon Dijon vinaigrette and accompanying fix-ins of carrots, shaved parmesan, and walnuts.
Growing up, we almost always had salads with dinner. My mom loved making them with fresh romaine, carrots, cucumber, red onion, and Good Seasons Italian dressing mix. It wasn’t until I was older that I realized how convenient it is to have a go-to salad recipe on hand to whip up as a flavorful, nutrient-dense addition to meals when you need something fast.
My appreciation for a simple salad is what inspired this spinach arugula salad recipe. Adding arugula into the mix instead of just using baby spinach as a base is a wonderful way to add some interesting flavor without it overpowering the whole dish.
You can enjoy the recipe as a side to a lean protein, pasta dish, soup, or casserole. Or, why not bulk it up with chicken, beans, or fish for a wholesome meal? It’s oozing with versatility, this one.
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Ingredients and Substitutions
- Baby spinach and arugula: I prefer using baby versions of these leafy greens since they are easier to eat and taste better in my opinion. Feel free to chop up bigger versions if that’s what you have.
- Carrots: I like to use a swivel peeler to make thin shavings, but you can dice one up or even use a bag of pre-shredded carrots to save time.
- Parmesan: When it comes to parmesan cheese, I’m a bit of a snob. I love to buy a block of aged parmigiano regianno and use my swivel peeler (again) to get thick shavings. It’s my Italian heritage speaking. If you don’t want to do the same, of course you can use your preferred parmesan cheese, whether it’s pre-shredded or from a block that you shred with a hand grater. For a different flavor, try goat or feta cheese. If you want to make a dairy free or vegan spinach arugula salad, omit the cheese entirely.
- Walnuts: I love the fatty texture these contribute, but really any kind of nut or seed that you like in salads will work. Consider slivered almonds, sunflower seeds or pepitas (if you want to make it nut free), or pistachios.
- Extra virgin olive oil: If you’re a regular reader, you probably know about my affinity for Partanna brand olive oil by now.
- Lemon juice: Consider using red wine vinegar if you don’t have lemons.
- Dijon mustard: No Dijon? Try a whole grain or spicy brown mustard.
- Honey: Use maple syrup if you don’t have honey.
- Possible additions: Dried cranberries or cherries or fresh fruit like apples.
Instructions
The full recipe card for spinach arugula salad is at the bottom of the post. Here’s a preview of the (ridiculously easy) steps!
Prep the ingredients. Wash and dry the baby arugula and spinach if needed. Shave the carrot and parmesan, and roughly chop the walnuts. Combine in a mixing bowl.
Whisk together the dressing ingredients and pour over the salad. Toss until coated.
Make Ahead and Storage
Fresh salads are typically best when eaten right away. However, you can prep the ingredients in advance and keep them in the fridge for up to a day or two if desired. Put the salad ingredients in one container and the dressing in another. When you’re ready to serve the salad, give the dressing a good stir, pour it over the salad, and toss until coated.
Serving
Spinach arugula salad makes a great side to so many dishes, including pasta dishes like my Balsamic Caramelized Shallot Pasta, Ricotta Pumpkin Stuffed Shells, Italian Roasted Red Pepper Pasta, Mushroom and Lentil Ragu Recipe, and Parsnip Pasta with Garlic Thyme Breadcrumbs. You can also serve it alongside soup or risotto, such as Slow Cooker Butternut Squash Brown Rice Risotto or Zucchini Risotto with Shrimp.
Finally, consider using this recipe as the base for a complete meal. Serve with a lean protein, such as roasted or grilled chicken or salmon, tofu, or beans, for a fast main dish.
More Easy Salads
Love this spinach arugula salad? Check out these other ones while you’re here:
📖 Recipe
Spinach Arugula Salad
Ingredients
Salad ingredients
- 4 cups baby spinach
- 4 cups baby arugula
- 1 large carrot - peeled and shaved or diced
- ¼ cup shaved parmesan cheese
- ¼ cup roughly chopped walnuts
Dressing ingredients
- ¼ cup extra virgin olive oil
- 1 lemon - juiced, about 3 to 4 tablespoons
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
Instructions
- In a large bowl, combine the spinach, arugula, carrots, parmesan, and walnuts.
- In a measuring cup or small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
- Pour the dressing over the salad and toss until coated.
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- This is best enjoyed right away. If you want to make it ahead of time, keep the salad and dressing ingredients in separate airtight containers in the refrigerator. Stir the dressing and pour over salad just before serving.
- Possible additions include dried or fresh fruit, beans, tofu, and grilled or roasted chicken or salmon.
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