My easy Arugula Spinach Salad recipe is made with peppery arugula leaves, baby spinach, shaved Parmesan, and a simple balsamic dressing that brings everything together. It uses a handful of everyday ingredients and comes together in under 10 minutes, making it perfect for busy days or last-minute meals.
This delicious salad has a fresh, bitter, and peppery flavor, and is a great side dish to serve with Chicken Parmesan Sandwich, Hamsi Tava - Crispy Fried Anchovies, or Turlu - Mediterranean Roasted Vegetables.
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What is Arugula?
Arugula is a delicious and peppery green plant from the Brassicaceae family, like broccoli, cabbage, or watercress. They originated from the Mediterranean and have a slightly nutty and strong spicy - peppery flavor.
Arugula is also known as Rocket, Rocca, Roka, and Italian Cress in different parts of the world. They are easy to grow, and readily available in most supermarkets.
Why This Recipe Works?
- Using both arugula and spinach gives a better mix than using just one. Arugula has a slight bite, while spinach is softer and milder, so the salad doesn’t feel too strong or too plain.
- Ready in just 10 minutes and you can make it with a few ingredients you already have in your fridge.
- Thin slices of red onion add a bit of crunch and a sharp note that helps balance the rest of the ingredients.
- This delicious salad made with spinach and arugula is very light and has a refreshing flavor that pairs perfectly many fish or meat dishes.
- The recipe is flexible, so you can adjust amounts or add extras without worrying too much about getting it wrong.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Arugula leaves - Arugula leaves are the most common salad leaves available in the shops, and you can buy them all year round.
- Parmesan cheese - Freshly shave the parmesan cheese with a peeler just before adding it to the salad. You can also use pecorino cheese.
- Red onions - I like using red onions for their sweetness and crunch.
- Olive oil - Always use a good quality extra virgin olive oil for salads and dressings.
- Balsamic glaze - It has a thick and syrupy consistency and a slightly sweet taste, which goes perfectly with peppery arugula leaves. You can use balsamic vinegar and add a pinch of sugar to the dressing instead of the glaze.
How to Make Salad with Arugula and Spinach Leaves
Wash the arugula and spinach leaves thoroughly and make sure they are totally dry.
Place those leaves in a large bowl. Make parmesan shavings using a vegetable peeler. Make long peels of the Parmesan block the same way you’re peeling a big carrot, and add the shavings to the bowl. Thinly slice the red onions and add them to the salad.
To make the dressing for the salad, whisk together the olive oil, balsamic glaze, and salt. Add the dressing to the salad mixture in the bowl.
Gently toss them together to combine with your fingertips. Transfer the salad to individual salad bowls or to a large salad bowl.
Recipe Tips From the Chef
- If your arugula and spinach leaves (or any other salad leaves, fresh herbs) are a bit wilted and not looking as fresh, the best way to make them revive is to put them in lukewarm water and soak them for 20 minutes. I have done it many times and works much better than cold or iced water.
- Make sure the leaves are totally dried after washing them. The quickest and most efficient way to dry salad leaves is to use a salad spinner. Alternatively, you can shake the salad leaves and drain them in a colander for about half an hour.
- Use a good olive oil since the dressing is simple and the flavor will stand out.
- Dress your Arugula Spinach Salad at the last minute to avoid the leaves from wilting or becoming soggy before serving.
Serving Suggestions
This salad works well as a side with Creamy Shrimp Risotto With Peas, Thai Fish Cakes (Tod Mun Pla), Hunkar Hegendi (Sultan's Delight), or Grilled Cheese Burrito (Taco Bell Copycat), adding something fresh to the plate.
It also pairs well with Creamy Shrimp Pasta, or Aubergine Meatball Wraps (Islim Kebabi), especially dishes that are a bit heavier, since this salad keeps things from feeling too rich.
For a quick lunch, you can serve it with bread and Cheesy Baked Shrimp (Karides Guvec) or Jamaican Style Pepper Steak.
Storage
This salad is best eaten right after it’s made. Once the dressing is added, the greens will start to soften.
If you want to get ahead, you can wash and dry the greens and store them in the fridge for up to 2 days in an airtight container. Keep the dressing separate and slice the onion fresh when you’re ready to serve.
If the salad is already mixed with dressing, it can be kept in the fridge for up to 1 day, but it won’t be as fresh.
Variations
You can change this salad in a few simple ways depending on what you have at home. Adding nuts like walnuts or almonds gives extra crunch and makes it feel a bit more filling.
If you want to turn it into a main dish, grilled chicken or chickpeas are easy additions that work well with the greens.
For a softer texture, sliced avocado fits in nicely and balances the sharper parts of the salad.
You can also swap the Parmesan for feta or goat cheese if you want a different taste. Each one gives the salad a slightly new feel.
If you like a bit of sweetness, sliced apples or pears go well with the balsamic and add a nice contrast.
Recipe FAQs
You can prep the ingredients ahead, but keep the dressing separate until just before serving.
Arugula has a slightly peppery taste, but when mixed with spinach, it becomes more balanced.
Yes, you can leave out the Parmesan or use a dairy-free option.
Related Recipes
For more healthy salad dishes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this healthy and delicious salad made with Arugula and Spinach leaves Salad as much as you enjoy eating it! 🙂
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Arugula Spinach Salad
Ingredients
- 1 ½ cups arugula leaves (washed and dried)
- 1 ½ cups baby spinach leaves (washed and dried)
- ¼ red onion (finely sliced)
- ½ teaspoon sea salt
- ¼ cup parmesan shavings
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic glaze
Instructions
- Wash the arugula and spinach leaves thoroughly and make sure they are totally dry.
- Place those leaves in a large bowl. Make parmesan shavings using a vegetable peeler. Make long peels of the Parmesan block the same way you’re peeling a big carrot, and add the shavings to the bowl.
- Thinly slice the red onions and add them to the salad.
- In a small bowl, mix the balsamic vinegar, olive oil, and salt until combined. It doesn’t need to be perfect, just mixed enough so the oil and vinegar come together.
- Add the dressing to the salad mixture in the bowl. Gently toss them together to combine with your fingertips.
- Transfer the salad to individual salad bowls or to a large salad bowl.
Notes
- If your arugula and spinach leaves (or any other salad leaves, fresh herbs) are a bit wilted and not looking as fresh, the best way to revive them is to put them in lukewarm water and soak them for 20 minutes. I have done it many times, and it works much better than cold or iced water
- Make sure the leaves are totally dry after washing them. The quickest and most efficient way to dry salad leaves is to use a salad spinner. Alternatively, you can shake the salad leaves and drain them in a colander for about half an hour.
- Use a good olive oil since the dressing is simple and the flavor will stand out.
- Dress your Arugula Spinach Salad at the last minute to avoid the leaves from wilting or becoming soggy before serving.
Michaela says
So simple and delicious! Thank you for sharing,