The Perfect Spinach Arugula Salad

here’s Why You’ll Love This Spinach Arugula Salad:

• A Textural Adventure: The peppery bite of arugula mingles beautifully with the smooth earthiness of spinach, creating a symphony of textures in every mouthful.
• Citrusy Zing: A light and refreshing citrus vinaigrette adds a touch of brightness to the salad, perfectly complementing the unique flavors of the greens.
• Endless Customization: This Spinach Arugula Salad is just the starting point! Personalize it with your favorite toppings. Think crumbled feta cheese for a salty richness, toasted nuts for a satisfying crunch, or juicy fruits for a burst of sweetness.

Ready to Create Your Spinach Arugula salad? Here’s what you’ll need:

Ingredients:

• 4 cups mixed baby spinach and arugula
• 1/4 cup thinly sliced red onion
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup toasted pine nuts (optional)
• For the Citrus Vinaigrette:
  • 2 tablespoons olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon freshly squeezed orange juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • Salt and freshly ground black pepper to taste

Directions:

Step 1

Prep the Greens: Wash and dry the mixed baby spinach and arugula thoroughly. Pat them dry with a clean paper towel to remove any excess moisture.

Step 2

Slice and Toast (Optional): Thinly slice the red onion. If using, toast the pine nuts in a dry skillet over medium heat until golden brown and fragrant.

Step 3

Craft the Citrus Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, orange juice, Dijon mustard, and honey. Season with salt and freshly ground black pepper to taste.

Step 4

Assembling: In a large salad bowl, combine the spinach and arugula (the stars of your Spinach Arugula Salad). Add the sliced red onion (if using) and toss gently to combine.

Step 5

Enhance with Elegance: Drizzle the citrus vinaigrette over the Spinach Arugula Salad, tossing to ensure all the leaves are evenly coated.

Step 6

Top it Off (Optional): If desired, sprinkle the crumbled feta cheese and toasted pine nuts over the salad for an extra layer of flavor and texture.

Serving Suggestions:

This Spinach Arugula Salad is perfect as a light lunch on its own or as a refreshing side dish to grilled chicken, fish, or pasta.

Tips:

• For a richer flavor, use a combination of extra virgin olive oil and walnut oil in your vinaigrette for your Spinach Arugula Salad.
• Don’t have fresh oranges? You can substitute the orange juice with an equal amount of grapefruit juice for a slightly tart twist in your Spinach Arugula Salad.
• Feeling adventurous? Add thinly sliced pears, apples, or dried cranberries to your Spinach Arugula Salad for a touch of sweetness.
• Leftovers? No problem! Store the leftover salad in an airtight container in the refrigerator for up to 2 days.

Made this Spinach Arugula Salad? Share your variations in the comments below!

ENJOYED THIS RECIPE? YOU’LL ALSO LOVE: