Spinach Arugula Salad

about the recipe

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.


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

– Place the spinach, arugula, onion, pomegranate or blueberries, goat cheese, and pecans in a large bowl.

– Stir to combine.

– 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.

– Serve immediately.