…with tangy sun-dried tomatoes, buttery pine nuts, punchy red onion and the tastiest lemon, dill & feta dressing. All that and it is also insanely easy to put together.
Spinach Arugula Salad. Simple, quick, easy, but let’s also make it unboring, yes? Let’s make it exciting. Can a salad be exciting? If I’m making it, then yes, it sure as heck better be.
Self-Indulgent foodie Chatter…
I am all about an easy salad, but it cannot, under any circumstances, be boring. It needs to be a well balanced mix of textures and flavours. The right amount of acid, herbs/onions/garlic for depth and there is never, ever, too much crunch. This salad checks all the boxes and is so good you might just sit down and eat the entire thing to yourself. Which is what I do when I make it, but if you’re more generous than me you are more than welcome to share yours.
spinach arugula salad, the details…
As far as salads go, this one is one of the easiest. These green are pre-washed and I can even buy a pre-packaged blend of spinach and arugula. I hope your store is as well stocked as mine!
Step 1: dump all the dressing ingredients into a bowl and whisk. That’s it. No blending or food processing required. Nothing heavier than a little cheese crumbling and garlic squishing.
Step 2: add the spinach and arugula to a bowl and add in some sun-dried tomatoes and sliced red onion. Toss all of that with the dressing and…
Step 3: Sprinkle over a few pine nuts, freshly ground black pepper and, if you want, a little extra feta. Serve.
Ingredients, Substitutions, Tips, etc.
Baby Spinach & Arugula – the combination of leafy, tender baby spinach and peppery arugula is really special, but I’ve made this salad using other greens ant it works with just about anything… butter lettuce, romaine, kale, even iceberg all work well.
Sundried Tomatoes – oil-packed sun-dried tomatoes are what I use. If you only have the dried ones you’ll have to rehydrate them first. Here’s the best way to do that.
Olive Oil – extra virgin olive oil is my oil of choice in this salad dressing, but use whatever you normally use.
Feta – if you don’t have feta you could sub in any crumbly cheese. Goat or even blue would work.
Dill – fresh dill is much better than dried in this salad.
Pine Nuts – if you’re not feeling like spending all your savings right now feel free to sub in a different nut. Walnuts would be good, or flaked almonds. or even sunflower seeds.
Looking for more exciting salad recipes? Try these…
- Orzo Pesto Salad with Quick Popped Tomatoes
- Roasted Carrot Avocado Salad with Harissa Yogurt
- Kale Cucumber “Seaweed” Salad
Spinach Arugula Salad
For the dressing:
- 2 Tbsp lemon juice
- 2 Tsp dijon mustard
- 1 small garlic clove minced
- 2 tsp honey
- 1 Tbsp fresh dill finely chopped
- 1/4 cup crumbled feta
- 1/3 cup olive oil
For the salad:
- 6 cups baby spinach and arugula
- 1/4 cup Red Onion thinly sliced
- 1/4 cup Sun-dried Tomatoes chopped
- 2 Tbsp Pine Nuts
- To make the dressing whisk together the lemon, dijon, garlic, honey, dill, feta and olive oil. Season well with S&P.
- Add the spinach and the arugula with the red onion, tomatoes and the dressing. Toss well and top with the pine nuts and extra feta, if desired.
Let me know what you think below and if you like this Spinach Arugula Salad Recipe, please try my Rocca Salad with Bulgur, Strawberries & Honey Sumac Dressing Recipe. I know you’ll love it because Rocca is fancy for Arugula. 😉