This spinach and arugula salad is fresh, flavorful, and fitting for everyday meals! Soft yet crisp, it offers a delightful contrast of textures and flavors that make it extra fabulous.
A Note From Kristen
Salads don’t have to be complicated to be interesting — and this one proves it! I love how simple it is to make, yet every bite feels like something you’d get at a fancy café. It strikes the right balance of greens, toppings, and vinaigrette, and you can easily dress it up depending on your mood — and what’s in your refrigerator. This simple salad is naturally vegetarian and gluten-free, but it can easily be made vegan with a few substitutions. Happy eating!
~Kristen
Ingredient Notes
Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!
- Fresh Spinach Leaves: Acts as a soft, leafy base that helps create a well-rounded salad. You can also use fresh baby spinach.
- Fresh Arugula: Adds a slightly peppery and bitter flavor, giving the salad its signature taste. Baby arugula can work, too.
- Carrot: Offers a sweet crunch and a pop of color to the dish.
- Red Onion: Adds a sharp flavor that cuts through the richness of the feta cheese and dressing. Feel free to use white, yellow or green onions instead.
- Celery Stalk: Adds crunch and a mild, subtle flavor.
- Roasted Sunflower Seeds: Impart a bit of nuttiness and toasty crunch. If you aren’t a fan, any seed or nut will do.
- Feta Cheese: Provides a creamy, tangy richness that complements the fresh greens. You can use vegan feta to make this dish dairy-free.
- Extra Virgin Olive Oil: Acts as the base of the dressing that carries the flavors of the ingredients.
- Apple Cider Vinegar: Gives this salad a bright acidity that sharpens its flavor profile. If needed, you can use red wine vinegar or lemon juice as substitutes. If you like the salad to taste sweeter, you can also use balsamic vinegar instead.
- Dijon Mustard: Helps emulsify the dressing while adding a subtle tang and heat.
- Maple Syrup: Provides sweetness to balance the acidity and spice in the spinach salad. If you aren’t vegan, honey can be used instead.
- Garlic Clove: Infuses the dish with savory depth. If you do not have fresh garlic, use a pinch of garlic powder instead.
- Salt: Enhances the natural flavors of the ingredients.
- Ground Black Pepper: Adds gentle warmth with a hint of spice.
How to Make Spinach Arugula Salad
01
MAKE DRESSING
Whisk together the wet ingredients along with garlic, salt, and pepper in a small bowl or jar until well combined. Set aside.
02
COMBINE
In a large bowl, combine the vegetables and sunflower seeds.
03
TOSS
Pour the vinaigrette over the greens. Toss gently to coat.
04
SERVE
Sprinkle with feta cheese just before serving. Enjoy!
Serving Ideas
- Serve with a side of garlic bread or a baguette slice for a light lunch.
- Pair with a creamy pasta dish.
- Serve as a side dish for soup.
- Top the dressed salad with crispy tofu, tempeh, avocado slices, fresh berries, goat cheese, or candied pecans.
Expert Tips
- If you have raw sunflower seeds instead of pre-roasted, toast them in a hot skillet for 2-3 minutes.
- Make sure the greens are dry before using them in this recipe to prevent the salad from becoming soggy. You can use a salad spinner or a paper towel to pat them dry.
- If needed, tear the spinach and peppery arugula by hand instead of cutting them up so they won’t bruise and create perfectly-sized bites.
Spinach and Arugula Salad
A fresh, flavorful spinach and arugula salad that’s easy to throw together and perfect for everyday meals.
Author: Kristen Wood
Servings: 4 servings
Prep Time: 10minutes minutes
Cook Time: 5minutes minutes
Total Time: 15minutes minutes
Course: Appetizer, Main Course, Salad, Side DishCuisine: AmericanDiet: Gluten Free, Vegetarian
Ingredients
- 3 cups fresh spinach leaves loosely packed
- 2 cups fresh arugula loosely packed
- 1 medium carrot julienned or grated
- 1/2 red onion very thinly sliced
- 1 celery stalk thinly sliced
- 3 tablespoons roasted sunflower seeds
- ¼ cup crumbled feta cheese use vegan feta if necessary
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1 small garlic clove finely grated or minced
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions
- In a small bowl or jar, whisk together the olive oil, vinegar, mustard, maple syrup, garlic, salt, and pepper until well combined. Set aside.
- In a large salad bowl, combine the spinach, arugula, carrot, onion, celery, and sunflower seeds.
- Pour the vinaigrette over the salad and sprinkle with feta just before serving. Toss gently to coat.
- Enjoy!
Notes
If you have raw sunflower seeds, simply toast them in a hot skillet for 2-3 minutes.
Storage
Keep leftovers in an airtight container and then store them in the fridge.
For best results, store the greens and dressing separately since the liquid will wilt the spinach and arugula quickly. Consume within 2-3 days for optimal flavor and texture.
Nutrition
Serving: 1serving | Calories: 143kcal | Carbohydrates: 5g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 323mg | Potassium: 74mg | Fiber: 1g | Sugar: 2g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 0.5mg
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Previously Published on moonandspoonandyum
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