Description
A vibrant Arugula Spinach Salad with Parmesan, pine nuts, cranberries, and a tangy homemade lemon vinaigrette.
Ingredients
Scale
- 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
- 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
Instructions
- Prepare the Lemon Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey (or maple syrup), and minced garlic. Season with salt and pepper to taste. Adjust ingredients to your preference. Let rest for 15-20 minutes for flavors to meld (optional).
- Prepare the Salad Ingredients: Wash and dry the arugula and spinach thoroughly. Shave the Parmesan cheese. Toast the pine nuts in a dry skillet or oven until golden brown. Thinly slice the red onion (soak in cold water for 10 minutes to mellow the flavor, if desired). Crumble the goat cheese (if using).
- Assemble the Salad: In a large bowl, combine the arugula and spinach. Add the Parmesan cheese, pine nuts, cranberries, goat cheese (if using), and red onion.
- Dress and Serve: Drizzle the lemon vinaigrette over the salad, starting with a small amount and tossing gently to coat the greens evenly. Serve immediately.
Notes
- Add Protein: Grilled chicken, shrimp, salmon, chickpeas, or lentils can be added.
- Add Fruit: Sliced apples, pears, or strawberries can be added.
- Add Nuts: Walnuts, pecans, or almonds can be added.
- Change the Cheese: Feta cheese, blue cheese, or mozzarella can be used.
- Experiment with the Vinaigrette: Add different herbs, spices, or citrus juices to the vinaigrette.
- Make it a Meal: Add some cooked quinoa or farro to the salad to make it a more substantial meal.
- Serving Suggestions: Serve with grilled chicken or fish, as a side salad with pasta or pizza, or as a starter for a dinner party.
- Storage Instructions: Store leftover salad undressed in an airtight container in the refrigerator for 1-2 days.
- Prep Time: 20 minutes
- Cook Time: 5 minutes