Arugula Spinach Salad with Simple Lemon Dressing

Arugula Spinach Salad with Easy Lemon Dressing

Arugula Spinach Salad with Simple Lemon Dressing

A fresh and simple Arugula Spinach Salad tossed with juicy cherry tomatoes, shaved Parmesan, and a bright homemade lemon dressing. Ready in just 10 minutes, this easy salad is perfect for weeknight dinners, lunches, or serving alongside your favorite main dish.

Course Salad, Side Dish

Cuisine American, Italian Inspired

Diet Gluten Free, Vegetarian

Keyword arugula spinach salad, arugula spinach salad recipe, easy salad recipes, green salad, healthy salad recipe, lemon dressing, simple lemon dressing, simple side salad, spinach arugula salad

Prep Time 10

Total Time 10

Servings

Calories 170kcal

Equipment

Citrus juicer or lemon reamer
Microplane or zester
Small bowl
Whisk
Salad spinner (optional)
Large salad bowl
Sharp knife
Cutting board

Ingredients

For the Lemon Dressing

1 large lemon zested and juiced (about 2 tablespoons juice)
4 tablespoons extra virgin olive oil
1 teaspoon whole grain mustard
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Salad

2 heaping cups fresh arugula
2 heaping cups fresh baby spinach
1 cup cherry tomatoes halved
¼ cup shaved Parmesan cheese

Instructions

Make the lemon dressing

In a small bowl, whisk together the lemon juice, lemon zest, extra virgin olive oil, whole grain mustard, honey, salt, and black pepper until well combined. Taste and adjust the seasoning if desired.

Prepare the greens

Rinse the arugula and baby spinach and dry thoroughly using a salad spinner or paper towels. Excess water can dilute the dressing.

Assemble the salad

Add the arugula, baby spinach, halved cherry tomatoes, and shaved Parmesan to a large salad bowl.

Dress the salad

Drizzle the lemon dressing over the salad and gently toss until the greens are evenly coated.

Serve

Serve immediately for the freshest flavor and texture.

Notes

Dry the greens well: This helps the lemon dressing cling to the greens instead of sliding off.
Dress just before serving: Arugula and spinach are delicate, so the salad is best dressed right before eating.
Make it ahead: The dressing can be prepared up to 3 days ahead and refrigerated. Bring it to room temperature and whisk well before using.
Add some crunch: Toasted pine nuts, almonds, walnuts, or sunflower seeds would be delicious additions.
Make it a meal: Add grilled chicken, salmon, shrimp, or chickpeas for a more substantial salad.
Cheese options: Freshly shaved Parmesan gives the best texture, but Pecorino Romano would also be delicious.

Nutrition