Arugula Spinach Salad

A bowl of mixed green salad with spinach, arugula, cherry tomatoes, and cheese slices, with vinaigrette in a small bowl beside it.

5 from 1 vote

This Lemon-Arugula & Spinach Salad is a quick, light, and vibrant dish that will brighten up any meal. With fresh, nutrient-packed ingredients and a tangy lemon dressing, it’s a perfect side salad for any occasion.

Prep Time10

Cook Time0

Total Time10

Course: Salad, Side Dish

Servings:

Calories: 139kcal

Author: Sophie Viau

Equipment

Small bowl (for making the dressing)
Whisk (for combining the ingredients)
Salad spinner or paper towels (for drying the greens)
Large salad bowl (for assembling the salad)

Ingredients

For the Simple Lemon Dressing:

1 large lemon you’ll need about 2 tablespoons of juice and the zest
3 tablespoons extra virgin olive oil
½ teaspoon black pepper
1 teaspoon salt
1 teaspoon honey
1 teaspoon whole grain mustard

For the Salad:

2 heaping cups fresh arugula
2 heaping cups fresh baby spinach
¼ cup shaved Parmesan
1 cup cherry tomatoes sliced in halves

Instructions

In a small bowl, combine the freshly squeezed lemon juice, lemon zest, extra virgin olive oil, black pepper, salt, honey, and whole grain mustard. Whisk until all ingredients are well combined. The honey helps balance out the tartness from the lemon, and the mustard adds a touch of depth to the flavor.
Taste your dressing and adjust seasoning if needed. Add a little more honey for sweetness or a bit more salt for extra flavor. If you prefer a tangier dressing, add a bit more lemon juice or zest.
Let the dressing sit while you prepare the salad. This allows the flavors to meld together beautifully.
Rinse the fresh arugula and spinach in cold water. A salad spinner works best to ensure the greens are dry, but if you don’t have one, gently pat them dry with paper towels.
In a large salad bowl, toss together the arugula, spinach, shaved Parmesan, and halved cherry tomatoes. The Parmesan adds a creamy, savory touch, while the tomatoes bring a burst of juiciness.
Pour the lemon dressing over the salad.
Gently toss the salad until all the greens and toppings are evenly coated in the dressing. Be sure not to over-toss—just enough to mix everything lightly without bruising the delicate spinach and arugula.
This salad is best served fresh, right after tossing. It makes an excellent side dish to grilled chicken, roasted vegetables, or seafood. You could also enjoy it as a light, refreshing main dish if you're looking for something quick and healthy!

Notes

For added texture and flavor, try topping this salad with roasted nuts or grilled chicken, making it a more substantial meal option.
Keep the dressing on the side if you're preparing the salad ahead of time to ensure the greens stay crisp and fresh.
Perfect for any season, this salad pairs beautifully with summer barbecues or cozy winter meals, offering a refreshing contrast.

Nutrition