If you're looking for a side salad recipe or light lunch, this Spinach and Arugula Salad is the perfect choice! The combination of peppery arugula & tender baby spinach + creamy avocado is unbeatable and it's easy to throw together. 😊
As a dietitian, I try to eat my greens every day and this simple spinach arugula salad with lemon vinaigrette is one of the easiest ways to make sure I get them in! I chop the radish and cucumber and make the dressing ahead of time so I can throw it together when I'm hungry. It's a vibrant salad with tons of flavor and proof of how simple healthy eating can be. I hope you enjoy it as much as I do! 😊
Serve this easy salad recipe as a healthy side dish with your main course, or add your favorite protein and a slice of crusty bread to turn it into a main dish.
More Healthy Salad Recipes
- Super Greens Salad
- Kale & White Bean Salad
- Asian Crunch Salad
- Harvest Kale Salad
- Pear & Arugula Salad
- Beet Salad with Arugula & Goat Cheese
- Mediterranean Chickpea Salad
- Cucumber Tomato Salad (Greek)
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Key Ingredient Notes and Substitution Ideas
This arugula and spinach salad is made with simple ingredients. Below are notes and substitutions. Measurements are in the recipe card at the bottom of this post.
Salad Ingredients
- Fresh Spinach - leafy greens like fresh baby spinach have so many health benefits and provide important nutrients including fiber, vitamin K, manganese, and antioxidants that are important for brain health.
- Arugula - baby arugula has a slightly peppery flavor and contains iron, potassium, vitamin A, and calcium.
- Cucumber - crunchy cucumbers like English cucumber or small Persian cucumbers work best for this recipe. Both have fewer and smaller seeds and thinner skin than regular cucumbers. You can either dice, slice, or shred your cucumber.
- Radish - radish adds a pop of color and a bit of crunch.
- Avocado - to add some healthy fats and creaminess.
- Pine Nuts - toasted pine nuts are so delicious to add a nutty flavor with the spinach and arugula. If you prefer a different nut or seed, my suggestions are sunflower seeds, pumpkin seeds, pistachios, or sliced almonds.
- Feta Cheese - salty feta cheese balances out the tangy dressing in this recipe. If you don't like feta, some other options are parmesan cheese, blue cheese, or creamy goat cheese.
Homemade Salad Dressing Ingredients
- Fresh Lemon Juice - fresh lemons are key here for a bright lemon flavor.
- Honey - a touch of honey adds a little sweetness. You can use maple syrup if you prefer.
- Dijon Mustard - a little bit of dijon is my favorite way to add a tang and spice to the dressing and it pairs so well with the lemon & honey. It's also a natural emulsifier.
- Extra Virgin Olive Oil - extra-virgin olive oil balances out the flavor of the lemon juice. I like to use extra-virgin olive oil, but avocado oil works if you want a more mild flavor.
- Garlic Clove - grated or minced to add flavor. If you prefer to substitute with garlic powder, a quarter teaspoon will do the trick.
- Kosher Salt & Black Pepper - to tie everything together!
- Optional: Dried Oregano - fresh herbs are great for dressings, but I prefer dried oregano here because it is more concentrated.
How to Make a Spinach and Arugula Salad
Here are the directions for how to make this delicious salad with photos that I hope are helpful. The full recipe can be found in the recipe card at the bottom of this post.
- Step 1: Make the dressing by either blending the dressing ingredients or whisking them together in a small bowl. If using a whisk. add the olive oil last and whisk vigorously while drizzling it in to make sure the dressing emulsifies.
- Step 2: Add the spinach and arugula to a large bowl or serving dish. Give the two a toss to combine.
- Step 3: Add the cucumber, radish, pine nuts, feta, avocado and red onion if using.
- Step 4: Drizzle half the dressing on top and give it a good toss. Serve the remaining dressing on the side.
Hint: I suggest adding half the salad dressing right before serving and leaving the rest on the side so that everyone can decide how much dressing they want! If you're making this for the week for yourself, I would suggest storing the salad and dressing separately and add it when you are ready to eat your portion for the day.
Dietitian Tip
One of the best ways to ensure you'll eat (and enjoy!) a simple salad is to make sure they taste great by choosing fresh ingredients that pair well together. And my secret to a crave-worthy salad is a great dressing. Making a homemade dressing that contains nutrient-rich ingredients like the Honey Lemon Dressing used in this Spinach and Arugula Salad is a double win: flavor + nutrition. 😊
Video of How to Make Spinach and Arugula Salad
Here's a video showing how to make this recipe that I hope is helpful!
Variations
The best thing about making this spinach and arugula salad at home is you can customize it according to your taste! Below are some ideas.
- Deluxe - green salad is a great chance to use up leftovers so throw in whatever you have that you think will be good in it. Some options are raw vegetables like cherry tomatoes, green onions, diced bell pepper, carrots, broccoli, romaine lettuce, or snap peas. Roasted sweet potato, sesame seeds, pomegranate arils, apple slices or sunflower seeds are great too.
- Switch up the Homemade Vinaigrette - use a Lemon Dijon Maple Dressing, Balsamic Maple Dressing, or Maple tahini dressing instead if you are looking for something a little different.
- Protein - add baked chicken, grilled chicken, roasted chickpeas, salmon, turkey meatballs, or Greek Chicken Meatballs for protein!
- With Sourdough Croutons - if you have leftover sourdough bread that's going stale, make some homemade croutons for a crunch factor!
Meal Prep and Storage for Spinach and Arugula Salad
- Meal Prep - you can make the dressing and chop the veggies in advance. Everything will be ready to go when you want to assemble the salad!
- Storage - store leftovers of this salad in the refrigerator in an airtight container for up to 3-4 days. Store the salad ingredients separately from the dressing so the salad doesn't get soggy. The dressing will stay good in the fridge for about 1 week.
Expert Tips
- I suggest combining the spinach and arugula first before adding the other veggies.
- When it comes to how to chop the veggies for this salad, I like to dice the cucumber and avocado and slice the radish.
- If you like a creamier dressing, blend it in a food processor or blender.
- Wait to add the dressing, avocado, and feta until right before serving the salad.
FAQ
Totally! Use your own favorite cheese. Some others that pair well with the spinach and arugula are goat cheese, blue cheese, or parmesan.
Absolutely! Another option is spring mix.
You for sure can! If making in advance, I suggest waiting until right before serving to add the dressing, avocado, and feta.
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Spinach and Arugula Salad:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Simple Spinach and Arugula Salad, Lemon Vinaigrette
Equipment
- 1 salad bowl
Ingredients
- 4 cups spinach
- 3 cups arugula
- 1 cup English cucumber, diced
- ½ cup radish, sliced
- ½ cup crumbled feta cheese
- ¼ cup toasted pine nuts
- 1 small avocado, diced (or ½ large)
Salad Dressing Ingredients
- ¼ cup extra virgin olive oil
- ¼ cup fresh lemon juice (about 2 large lemons)
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 1 clove garlic (or ¼ teaspoon garlic powder)
- ½ teaspoon kosher salt (more to taste)
- dash black pepper
- pinch dried oregano (optional)
Instructions
- Make the dressing by either blending the dressing ingredients or whisking them together in a small bowl. If using a whisk. add the olive oil last and whisk vigorously while drizzling it in to make sure the dressing emulsifies.
- Add the spinach and arugula to a large bowl or serving dish. Give the two a toss to combine.
- Add the cucumber, radish, pine nuts, feta, avocado and red onion if using.
- Drizzle half the dressing on top and give it a good toss. Serve the remaining dressing on the side.
- Hint: I suggest adding half the salad dressing right before serving and leaving the rest on the side so that everyone can decide how much dressing they want! If you're making this for the week for yourself, I would suggest storing the salad and dressing separately and add it when you are ready to eat your portion for the day.
Video
Notes
- I suggest combining the spinach and arugula first before adding the other veggies.
- If you like a creamier dressing, blend it in a food processor or blender.
- When it comes to how to chop the veggies for this salad, I like to dice the cucumber and avocado and slice the radish.
- Wait to add the dressing, avocado, and feta until right before serving the salad.
- Meal Prep - you can make the dressing and chop the veggies in advance. Everything will be ready to go when you want to assemble the salad!
- Storage - store leftovers of this salad in the refrigerator in an airtight container for up to 3-4 days. I suggest storing the salad ingredients separately from the dressing so the salad doesn't get soggy. The dressing will stay good in the fridge for about 1 week.
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