Looking for a fresh salad with an Italian twist? This arugula and spinach salad is one of my most simple recipes when I want a light and healthy dish that’s different than typical green salads.
This salad is topped with my lemon vinaigrette dressing that is super versatile and flexible. And yes, it’s all incredibly easy to make!
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Recipe Summary
This arugula and spinach salad comes together in just 15 minutes and serves about 4 people as a side dish, or 2 people for a light lunch. Simply toss it all together and you’re ready to eat.
Ingredients
For this recipe you just need a few simple ingredients.
- Arugula and spinach mix. You can buy these from the store.
- Green apple (like Granny Smith)
- Pine nuts
- Parmesan cheese. I like to use shavings, but even grated is fine.
Dressing: - Extra virgin olive oil
- Fresh lemon juice
- Salt
- Black pepper
Step by Step Instructions
For exact measurements check out the recipe card below. These steps will explain what’s involved in making this delicious Italian salad.
Keep in mind that this is a very flexible salad. Use what you have and adjust where needed.
Step 1. Wash the greens (I like to wash them even if the package says pre-washed) and put through a salad spinner to remove excess moisture/water.
Step 2. Place the greens in a medium salad bowl.
Step 3. Thinly slice or chop the green apple and add it to the salad.
Step 4. Add the pine nuts as well.
Now we’re going to create the vinaigrette.
Step 5. In a small jar or bowl, combine the olive oil, lemon juice, salt and black pepper. Mix well until emulsified, then pour immediately onto the salad and toss well.
Pro Tip: Use a small mason jar with a lid to shake well without creating a mess. Otherwise, Use a small whisk to emulsify the dressing. Emulsify simply means to mix until there is no separation of the liquids.
Step 6. Shave the parmesan with a vegetable or cheese peeler. If you prefer not to shave the parmesan, just add some chunks to your liking, or even a dash of grated will work.
Step 7. Serve and enjoy!
Recipe Video
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Recipe Tips & Modifications
Here are some tips for making this salad amazing every time.
- If your lettuce has started to wilt, add it to a bowl of ice water which will help revive it. I actually did that for my video above.
- If you don’t have any fresh lemon, use fresh lemon juice from a bottle.
- Subsitute the lemon juice with apple cider vinegar or white wine vinegar.
- Use your favorite apple if you don’t like tart apples.
- Add some sliced prosciutto for an added layer of flavor.
What Goes with Arugula Spinach Salad
Here are some ideas for what to serve this with.
Pasta with olive oil and cheese. We call this midnight pasta because it’s so fast and easy to make.
Italian bread. This is my homemade recipe and it’s makes amazing Italian rustic bread.
Additional Salad Recipes
For a full list of Italian salads go here. Otherwise, check out these below!
I hope you’ve enjoyed this recipe! If you’ve tried it and made any changes to make it your own (or kept it all the same), let me know in the comments below!
Liz
Recipe Card
Arugula and Spinach Salad
Ingredients
- 2 cups fresh arugula leaves
- 2 cups fresh spinach leaves
- 1 green apple chopped or sliced
- 1/4 cup pine nuts
- 1/4 cup Parmesan cheese shaved
- 3 Tbsp extra virgin olive oil
- 1.5 Tbsp freshly squeezed lemon juice
- 1 dash salt optional
- 1 dash cracked black pepper optional
Instructions
- Wash the greens (I like to wash them even if the package says pre-washed) and put through a salad spinner to remove excess moisture/water.2 cups fresh arugula leaves, 2 cups fresh spinach leaves
- Place the greens in a medium salad bowl.
- Thinly slice or chop the green apple and add to the salad.1 green apple
- Add the pine nuts as well.1/4 cup pine nuts
- In a small jar or bowl, combine the olive oil, lemon juice, salt and black pepper. Mix well until emulsified, then pour immediately onto the salad and toss well.3 Tbsp extra virgin olive oil, 1.5 Tbsp freshly squeezed lemon juice, 1 dash salt, 1 dash cracked black pepper
- Shave the parmesan with a vegetable or cheese peeler. If you prefer not to shave the parmesan, just add some chunks to your liking, or even a dash of grated will work.1/4 cup Parmesan cheese
- Serve and enjoy!
Video
Notes
- Use a small mason jar with a lid to shake well without creating a mess. Otherwise, Use a small whisk to emulsify the dressing. Emulsify simply means to mix until there is no separation of the liquids.
- Substitute green apples with your apple of choice
- Use lemon juice from a jar (not concentrate) if you don’t have fresh lemons.
- I do not recommend making this salad ahead unless you keep the vinaigrette separate until serving.
- Adjust quantities to your taste and serving needs. To double quantity, just double the ingredients.
