A simple Spinach and Arugula Salad recipe to whip up any time! An easy salad recipe with fresh spinach, peppery arugula and shaved parmesan dripping with a homemade lemon vinaigrette.
A simple salad doesn't mean a boring salad. Simple but fresh ingredients combined to make a delicious salad in just minutes! This recipe is perfect for a quick side dish, lunch or snack.
I am a sucker for a simple arugula salad and since I had some spinach I thought why not add in another leafy green. This is the perfect quick salad to whip up at the last minute or to pair with a more intricate main course such as pasta al forno.
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Why You'll Love this Recipe
- Light and fresh salad. Fresh arugula and spinach drizzled with a simple zesty vinaigrette for light and refreshing flavor.
- Simple ingredients. You'll most likely already have everything at home or need a quick run to the grocery store for missing ingredients.
- Pairs well with any protein. The simplistic style of this salad works with any protein like seared shrimp, spicy African-inspired chicken or easy pork loins.
- Versatile green salad. Add your favorite salad toppings, mix up the dressing and pair with your favorite meals.
Ingredients
- Fresh arugula and spinach. I used baby spinach and baby arugula for this recipe. They sell a combo package at most stores which is great for this!
- Parmesan. Parmesan on the rind for perfect shaved pieces or opt to buy it shaved. I like to use a vegetable peeler to do this at home.
- Dijon mustard. Dijon adds a bit of heat, tang and creaminess to the dressing. I always use mustard in homemade dressings.
- Olive oil. Using extra virgin olive oil is a crucial part of a well-balanced dressing.
- Fresh lemon. Lemon adds a touch of acidity to brighten the dressing.
See the recipe card below for the remaining ingredients and quantities.
Substitutions & Variations
- Swap the greens. The homemade dressing will pair with romaine lettuce, mixed greens or your favorite leafy greens.
- Different cheese. Any cheese would pair well with this salad like blue cheese, creamy goat cheese or feta cheese.
- Add more texture. Adding nuts, seeds or fruit to salads adds a bit of texture to each bite. I like pine nuts, apple slices, sunflower seeds or avocado slices. Try a pear and cranberry salad or a summer strawberry salad.
- Customize the dressing or try another. You can use any dressing you like on this salad! Pair with a white balsamic vinegar dressing, maple syrup vinaigrette, or a red wine vinaigrette.
Instructions
- Step 1: Add your spinach and arugula to a bowl. Combine your dressing ingredients into a mason jar or measuring cup and whisk to combine.
- Step 2: Pour the dressing over the salad, add shaved parmesan and toss to combine. Serve and enjoy!
Sarah's Top Tips
- Use the best ingredients. A simple vinaigrette is where high-quality ingredients shine! Use your best extra-virgin olive oil, a fresh lemon and spicy dijon to ensure the best flavor.
- Balance your flavors. The right proportions matter in a simple dressing that's meant to enhance what you're pairing it with, not overpower it.
- Wash and dry the greens. Be sure to always wash your vegetables, especially leafy greens. I like to use a tablespoon of vinegar and warm water in a salad spinner to soak and then spin to dry. Be sure to dry your greens fully for a crisper salad.
- Shake the dressing. I like to shake my dressings in a mason jar for a creamy texture.
Serving Spinach & Arugula Salad
This delicious side salad is perfect for the holiday table, an easy lunch or with a weeknight dinner. Eat this Arugula and Spinach salad alongside Cajun chicken sandwiches, a simple bolognese, or a tender pot roast.
Storage
I recommend storing this salad for later consumption if the dressing has not been mixed in. If that's the case, store it in an airtight container in the refrigerator for up to 4 days.
Leftover salad dressing can be stored in the fridge for a few weeks.
More Salad Recipes to Try
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Spinach and Arugula Salad
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See the full post for extra tips and photos
Ingredients
- 2 ½ ounces baby spinach, or buy a pre-made mix
- 2 ½ ounces arugula
- ⅓ cup shaved parmesan cheese
Vinaigrette
- 1 tablespoon Dijon mustard
- ¼ cup lemon juice
- ½ cup extra virgin olive oil
- Salt and black pepper, to taste
Instructions
- Add the spinach and arugula mix to a bowl.2 ½ ounces baby spinach, 2 ½ ounces arugula
- Make the vinaigrette by combining the ingredients in a small bowl or jar.1 tablespoon Dijon mustard, ¼ cup lemon juice, ½ cup extra virgin olive oil, Salt and black pepper
- Pour a few tablespoons of the vinaigrette over the greens, just enough to lightly coat and top with shaved Parmesan cheese. Store leftover dressing in an airtight container in the fridge.⅓ cup shaved parmesan cheese
- Toss and enjoy.
Sarah's Tips
- Use the best ingredients. A simple vinaigrette is where high-quality ingredients shine! Use your best extra-virgin olive oil a fresh lemon and spicy dijon to ensure the best flavor.
- Balance your flavors. The right proportions matter in a simple dressing that's meant to enhance what you're pairing it with, not overpower it.
- Wash and dry the greens. Be sure to always wash your vegetables, especially leafy greens. I like to use a tablespoon of vinegar and warm water in a salad spinner to soak and then spin to dry. Be sure to dry your greens fully for a crisper salad.
- Shake the dressing. I like to shake my dressings in a mason jar for a creamy texture.
- I recommend storing this salad for later consumption if the dressing has not been mixed in. If that's the case, store it in an airtight container in the refrigerator for up to 4 days.
- Leftover salad dressing can be stored in the fridge for a few weeks.
KITCHEN TOOLS NEEDED
- 1 Mixing Bowl
- 1 Mason Jar
Diane says
Very tasty but in my opinion the dressing could be cut down to 1/4th of what the recipe calls for.
Sarah Hill says
Hi Diane, the dressing recipe makes enough to be able to store for later. Realized I didn't make that clear, so I will update the recipe. Glad you enjoyed it!