Spinach and arugula salad is one of those side dishes that looks like you put thought into it but takes about five minutes to pull together. Fresh baby spinach and peppery arugula are tossed with shaved Parmesan and a bright homemade lemon vinaigrette that ties everything together without overpowering the greens. It's the kind of salad that works alongside almost anything from a weeknight pasta to a holiday spread.
I'm a sucker for an arugula salad, and adding spinach to the mix was one of those small changes that just made sense. The two greens balance each other out; arugula brings a peppery bite, and spinach softens it. Together, they hold up to a bold, tangy dressing without wilting immediately, which makes this one of the few salads that still taste good if it sits on the table for a few minutes while everything else comes together.
I make this alongside heavier dinners more than anything else. It's one of the first things I reach for when I'm serving something rich like my Pasta al Forno. The bright lemon dressing cuts right through and keeps the whole meal from feeling too heavy.
Jump to:
Key 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. Buy a wedge with the rind on and use a vegetable peeler to shave it directly over the salad. The shaved pieces are thicker and more substantial than grated Parmesan, and they hold up in the salad without disappearing into the dressing.
- Dijon mustard. Dijon adds a bit of heat, tang and creaminess to the dressing. I always use mustard in homemade dressings.
- Olive oil. A simple vinaigrette has nowhere to hide, so use the best olive oil you have. It doesn't need to be expensive, just good quality.
- 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 arugula and spinach salad is one of my most-used side dishes because it genuinely goes with almost everything. The lemon and Parmesan combination makes it especially good alongside rich, cheesy pasta dishes. It's one of the first things I make when I'm serving my Chicken Milanese with Burrata, since the bright dressing cuts right through the richness of that crispy, cheese-topped chicken. It also pairs really well with simple proteins like grilled chicken breasts, seared shrimp, or salmon.
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.
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 with Lemon Vinaigrette
Save this Recipe!
Get the recipe link sent to your inbox!
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
- Wash and dry the greens. Wet greens dilute the dressing and make the salad soggy. Spin them fully dry before tossing.
- Shake the dressing in a sealed jar. It emulsifies better than whisking and gives you a creamier texture.
- Use good olive oil. A vinaigrette this simple has nowhere to hide - quality matters here.
- Dress right before serving. For the crispest salad, toss everything together just before eating.
- Taste and adjust. Too sharp? More olive oil. Not bright enough? A little more lemon.
Tools I Use for This Recipe
- 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!