Crisp and peppery, this Spinach Arugula Salad is perfect for a light lunch and makes a refreshing dinner side. With hearty greens, creamy goat cheese, toasty pecans, and sweet pomegranate seeds all brought together with a tangy dressing, you’ve got an irresistible salad you'll turn to again and again.
This Arugula and Spinach Salad is super-easy to make and sure to make your taste buds dance!
Whether you're looking for a light lunch, a dinner side, or a healthy snack, this easy salad is a perfect choice.
So, grab your favorite salad bowl, and let's get started!
Ingredients
Salad Ingredients
- Baby Spinach: You can substitute it with baby kale or romaine lettuce.
- Arugula: Also known as "rocket," arugula brings a delightful peppery kick to our salad.
- Red Onion: Thinly sliced red onion adds a sweet, sharp crunch. If you prefer a milder onion flavor, try using Vidalia onions instead.
- Pomegranate Arils or Blueberries: These little gems provide a burst of sweetness and color. Feel free to use dried cranberries or raisins if desired. Apple slices are also a great option.
- Goat Cheese: Creamy goat cheese is a real treat in this salad. Feta cheese, parmesan cheese, or blue cheese would also work wonderfully here.
- Toasted Pecans: Chopped and toasted, these pecans add a delightful crunch. Other nuts, like walnuts or almonds, would also be great substitutes.
Vinaigrette Ingredients
- Extra Virgin Olive Oil: This forms the base of our salad dressing, adding richness and smoothness. This is the time to bring out the good stuff!
- Apple Cider Vinegar: White wine vinegar, balsamic vinegar, or lemon juice can be used in its place.
- Maple Syrup: This gives our dressing a hint of natural sweetness. Honey or agave nectar can be used if maple syrup isn't available.
- Dijon Mustard: You could use grainy brown mustard if you prefer.
- Sea Salt: Kosher salt or table salt will work as well.
- Cayenne Pepper: This gives our dressing a little kick. If you're not a fan of heat, I’d recommend using black pepper in its place.
Step by Step Instructions
For the full arugula and spinach salad recipe with measurements, see the recipe card at the end of the post.
Blend until smooth. Toss the salad with the desired amount of dressing and serve immediately.
Tips and Tricks
- Dressing on Demand: Dress your salad right before serving to keep the greens crisp. If you're prepping ahead of time, pack the dressing separately in an airtight container and toss it when you're ready to eat.
- Toasted Pecans Tip: Toasting pecans is easy and enhances their flavor dramatically. Just spread them out on a baking sheet and toast in the oven at 350°F (175°C) for 5-8 minutes until they're golden and fragrant.
- Raw Onions Not Your Thing?: I love the punchy flavor of raw red onion, but if you don’t like it, you have two options. The first is to make this salad with spinach and arugula without the onion. Alternatively, you can soak the sliced onion in ice water while you are preparing the rest of the salad. This will mellow the flavor considerably.
- Make it a Meal: Want to turn your salad into a full meal? Just add some grilled chicken, seared salmon, or chickpeas for a protein boost.
- No Blender?: A blender makes the dressing super-easy, but if you don’t have one handy, just put the dressing ingredients in a mason jar. Close the lid and shake until combined. Alternatively, you can whisk the dressing together in a bowl.
More Salad Recipes to Try
- Kale Pomegranate Salad: A vibrant, nutrient-packed dish, this Kale Pomegranate Salad is a beautiful blend of hearty kale and sweet, juicy pomegranate arils - it's like a little party in your mouth!
- Broccoli Cauliflower Salad: Hearty and satisfying, our Broccoli Cauliflower Salad takes these often underappreciated veggies and turns them into the star of the show, with a little help from a creamy, tangy dressing.
- Cranberry Chicken Salad: Elevating salad to main-course status, the Cranberry Chicken Salad combines tender chicken, tart cranberries, and crunchy veggies for a meal that's easy and delicious. This recipe also makes a great appetizer on your brunch buffet.
- Broccoli Slaw Salad: Crunchy, colorful, and oh-so-tasty, the Broccoli Slaw Salad is a wonderful way to enjoy this green veggie in a whole new light.
10-Minute Spinach Arugula Salad
Ingredients
Salad
- 6 cups baby spinach
- 6 cups arugula
- ½ small red onion sliced thin
- ½ pomegranate arils or blueberries
- ⅓ cup goat cheese crumbled
- ⅓ cup toasted pecans chopped
Dressing
- ½ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- ½ teaspoon sea salt
- ¼ teaspoon cayenne pepper
Instructions
- In a large bowl, combine the spinach, arugula, onion, pomegranate or blueberries, goat cheese, and pecans.
- Make the dressing by combining the oil. vinegar, maple syrup, dijon mustard, salt, and pepper in a blender. Process until smooth.
- Toss the salad with the desired amount of dressing and serve immediately.
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