Arugula Spinach Salad: The Ultimate Guide to a Healthy and Delicious Meal

Arugula Spinach Salad: Prepare to tantalize your taste buds with a vibrant explosion of flavor and nutrients! This isn’t just another salad; it’s a culinary adventure that will leave you feeling refreshed and energized. Have you ever craved something light yet satisfying, a dish that dances on your palate with peppery notes and earthy undertones? Then look no further!

While the concept of combining leafy greens in a salad is ancient, the specific pairing of arugula and spinach offers a modern twist on a classic. Arugula, also known as rocket, has been enjoyed since Roman times, prized for its distinctive peppery bite. Spinach, on the other hand, gained popularity later, becoming a nutritional powerhouse championed for its health benefits. Together, they create a symphony of flavors that’s both sophisticated and incredibly easy to love.

People adore this Arugula Spinach Salad for its simplicity and versatility. It’s quick to prepare, making it perfect for busy weeknights or a light lunch. The combination of textures – the tender spinach and the slightly crisp arugula – is simply delightful. But the real magic lies in the taste. The peppery arugula perfectly complements the mild spinach, creating a balanced and refreshing flavor profile that pairs well with a variety of dressings and toppings. Whether you’re a seasoned salad enthusiast or just looking for a healthy and delicious meal option, this salad is sure to become a new favorite!

Ingredients:

• 5 ounces baby arugula
• 5 ounces baby spinach
• 1/2 cup shaved Parmesan cheese
• 1/4 cup toasted pine nuts
• 1/4 cup dried cranberries
• 1/4 cup crumbled goat cheese (optional)
• 1 small red onion, thinly sliced
• For the Lemon Vinaigrette:
• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or maple syrup
• 1 clove garlic, minced
• Salt and freshly ground black pepper to taste

Preparing the Lemon Vinaigrette

Okay, let’s start with the vinaigrette. This is what really brings the salad to life, so we want to make sure it’s bursting with flavor. It’s super easy, I promise!

1. Combine the ingredients: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey (or maple syrup), and minced garlic. Make sure you get a good whisk going to emulsify the oil and lemon juice. This will prevent the dressing from separating later.
2. Season to perfection: Now, season the vinaigrette with salt and freshly ground black pepper to your liking. I usually start with about 1/4 teaspoon of salt and a few grinds of pepper, then taste and adjust as needed. Remember, you can always add more, but you can’t take it away!
3. Taste and adjust: This is the most important step! Give the vinaigrette a taste. Does it need more lemon juice for a brighter flavor? A touch more honey for sweetness? Adjust the ingredients until it’s exactly how you like it. The beauty of making your own vinaigrette is that you can customize it to your preferences.
4. Let it rest (optional): If you have time, let the vinaigrette sit for about 15-20 minutes before using it. This allows the flavors to meld together and deepen. However, if you’re in a hurry, it’s perfectly fine to use it right away.

Preparing the Salad Ingredients

Now that our vinaigrette is ready, let’s get the salad ingredients prepped. This is where the vibrant colors and textures come into play!

1. Wash and dry the greens: This is crucial! Nobody wants a soggy salad. Thoroughly wash the baby arugula and baby spinach under cold running water to remove any dirt or grit. Then, use a salad spinner to dry them completely. If you don’t have a salad spinner, you can gently pat them dry with paper towels.
2. Shave the Parmesan cheese: Use a vegetable peeler to shave thin strips of Parmesan cheese. You can also use a cheese grater, but the shaved Parmesan looks more elegant and adds a nice textural element to the salad.
3. Toast the pine nuts: Toasting the pine nuts brings out their nutty flavor and adds a delightful crunch to the salad. You can toast them in a dry skillet over medium heat, stirring frequently, until they are golden brown and fragrant. Be careful not to burn them! Alternatively, you can toast them in the oven at 350°F (175°C) for about 5-7 minutes, or until golden brown. Let them cool completely before adding them to the salad.
4. Prepare the red onion: Thinly slice the red onion. If you find the red onion too strong, you can soak the slices in cold water for about 10 minutes to mellow out the flavor. Drain the onion slices well before adding them to the salad.
5. Crumble the goat cheese (optional): If you’re using goat cheese, crumble it into small pieces. This adds a creamy and tangy element to the salad.

Assembling the Arugula Spinach Salad

Alright, we’ve got all our ingredients prepped and ready to go. Now comes the fun part: putting it all together!

1. Combine the greens: In a large bowl, combine the baby arugula and baby spinach. Make sure the bowl is large enough to toss the salad without making a mess.
2. Add the toppings: Add the shaved Parmesan cheese, toasted pine nuts, dried cranberries, crumbled goat cheese (if using), and thinly sliced red onion to the bowl with the greens.
3. Dress the salad: Drizzle the lemon vinaigrette over the salad. Start with a small amount and add more as needed, tossing gently to coat the greens evenly. Be careful not to overdress the salad, as this can make it soggy.
4. Toss gently: Gently toss the salad to combine all the ingredients and distribute the vinaigrette evenly. Use a light hand to avoid bruising the greens.
5. Serve immediately: Serve the salad immediately after dressing it. This will ensure that the greens stay crisp and the flavors are at their best.

Tips and Variations

This Arugula Spinach Salad is delicious as is, but here are a few ideas to customize it to your liking:

• Add protein: Grilled chicken, shrimp, or salmon would be a great addition to this salad. You could also add some chickpeas or lentils for a vegetarian option.
• Add fruit: Sliced apples, pears, or strawberries would add a touch of sweetness and freshness to the salad.
• Add nuts: In addition to pine nuts, you could also use walnuts, pecans, or almonds.
• Change the cheese: If you’re not a fan of Parmesan or goat cheese, you could use feta cheese, blue cheese, or mozzarella.
• Experiment with the vinaigrette: Try adding different herbs, spices, or citrus juices to the vinaigrette. For example, you could add some fresh dill, basil, or mint. You could also use lime juice instead of lemon juice.
• Make it a meal: Add some cooked quinoa or farro to the salad to make it a more substantial meal.

Serving Suggestions

This Arugula Spinach Salad is a versatile dish that can be served as a side salad, a light lunch, or a starter. Here are a few serving suggestions:

• Serve it with grilled chicken or fish for a healthy and delicious meal.
• Serve it as a side salad with pasta or pizza.
• Serve it as a starter for a dinner party.
• Pack it for lunch in a container with a separate container for the vinaigrette. This will prevent the salad from getting soggy.

Storage Instructions

If you have any leftover salad, store it in an airtight container in the refrigerator. It’s best to store the salad undressed, as the vinaigrette will make the greens soggy. The salad will keep for about 1-2 days. When you’re ready to eat it, simply toss it with some fresh vinaigrette.

I hope you enjoy this Arugula Spinach Salad as much as I do! It’s a simple, healthy, and delicious way to get your greens. Feel free to experiment with the ingredients and make it your own. Happy cooking!

Conclusion:

This Arugula Spinach Salad isn’t just another salad; it’s a vibrant explosion of flavor and texture that will redefine your perception of healthy eating. The peppery arugula perfectly complements the mild spinach, creating a base that’s both interesting and satisfying. But the real magic lies in the carefully chosen additions – the creamy goat cheese, the crunchy toasted pecans, and the sweet-tart burst of dried cranberries. All of this is brought together by a light and tangy vinaigrette that ties everything together beautifully. I truly believe this salad is a must-try for several reasons. First, it’s incredibly easy and quick to prepare, making it perfect for busy weeknights or when you need a last-minute dish for a potluck. Second, it’s packed with nutrients, offering a healthy dose of vitamins, minerals, and antioxidants. And third, and perhaps most importantly, it’s absolutely delicious! It’s a salad that even self-proclaimed salad haters will enjoy. But don’t just take my word for it – you have to experience the delightful combination of flavors for yourself!

Serving Suggestions and Variations

The beauty of this Arugula Spinach Salad is its versatility. It’s fantastic as a light lunch on its own, but it also makes a wonderful side dish to grilled chicken, fish, or steak. For a heartier meal, consider adding grilled shrimp or chickpeas for extra protein. Looking for variations? Here are a few ideas to get you started: * Fruit Forward: Swap the dried cranberries for fresh berries like strawberries, blueberries, or raspberries when they’re in season. The sweetness of the fresh fruit will add a whole new dimension to the salad. * Cheese Please: If goat cheese isn’t your thing, feel free to substitute it with crumbled feta, shaved Parmesan, or even blue cheese. Each cheese will bring its own unique flavor profile to the salad. * Nutty Adventures: Pecans are a classic choice, but you can easily swap them for walnuts, almonds, or even sunflower seeds for a nut-free option. Toasting the nuts is key to enhancing their flavor and adding a satisfying crunch. * Vinaigrette Variations: Feel free to experiment with different types of vinegar in the vinaigrette. Balsamic vinegar will add a touch of sweetness, while red wine vinegar will provide a more robust flavor. You can also add a touch of Dijon mustard or honey for extra depth. * Add Some Crunch: Consider adding some croutons for an extra layer of texture. Homemade croutons are always best, but store-bought croutons will work in a pinch.

Don’t Be Afraid to Experiment!

The most important thing is to have fun and make this salad your own. Don’t be afraid to experiment with different ingredients and flavors until you find the perfect combination that suits your taste. I’m so excited for you to try this recipe! I truly believe you’ll love the fresh, vibrant flavors and the ease of preparation. Once you’ve made it, I would absolutely love to hear about your experience. Did you make any modifications? What did you serve it with? What did your family and friends think? Please, give this Arugula Spinach Salad a try and share your thoughts in the comments below. Your feedback is invaluable, and I can’t wait to see what delicious creations you come up with! Happy salad making! Print