Spinach Arugula Salad

Simple and flavorful, this salad includes toppings that perfectly complement spicy arugula and earthy spinach. It's all tossed in a homemade lemon mustard dressing!

Course Salad, Side Dish

Cuisine American, Italian

Prep Time 15

Cook Time 0

Total Time 15

Servings 2-cup servings

Calories 218kcal

Author Lizzie Streit, MS, RDN

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

US Customary - Metric

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.

Nutrition