Arugula and Spinach Salad

Name: Arugula and Spinach Salad
Prep time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Palestinian/American
Ingredients: 2 cups pre-washed baby arugula; 2 cups pre-washed baby spinach; ¼ of red onion; ¼ cup of toasted slivered almonds; 2 tablespoons feta cheese; 1-2 juice of a lemon (adjust to taste); ¼ teaspoon sea salt (adjust to taste); 2-3 tablespoons extra virgin olive oil

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This Arugula and Spinach Salad is a light, vibrant, and nutritious simple recipe that combines the peppery bite of arugula with the mild, slightly sweet flavor of spinach topped with lemony olive oil dressing and a sprinkle of tangy sumac

This salad is a flexible base that pairs well with various toppings and dressings, making it an excellent choice as either a side dish or a satisfying main meal.

Arugula Spinach Salad, with a small plate of sumac on the side and another plate of silvered almonds.

For more salad options try my arugula avocado salad, radish green salad, arabic salad or tahini salad. For more filling salads try vegan freekeh salad, or maftoul salad. For traditional salads try fattoush and tabbouleh.

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Why You'll Love This Recipe
Equipment
Ingredients
Instructions
Variation and Substitution
Storage and Pro Tips
Frequently Asked Questions
More Delicious Salads
Arugula and Spinach Salad

Why You'll Love This Recipe

Fresh & Flavorful: The combination of arugula’s peppery kick and spinach’s mild sweetness creates a delicious balance of flavors with added toppings of feta cheese and silvered almonds adding extra layers of taste and texture.
Quick & Easy: This salad comes together in just a few minutes, making it perfect for busy days or when you want a healthy, no-fuss meal.
Nutrient-Rich: Both arugula and spinach are packed with vitamins (like Vitamin K, A, and C), minerals (iron, calcium), and antioxidants, making this salad a super healthy choice for boosting your immunity and overall well-being.
Perfect for Any Occasion: Whether you’re looking for a light lunch, a side dish for dinner, or a refreshing addition to a potluck, this salad fits perfectly into any meal plan.

Equipment

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Cutting Board - This is for chopping fresh vegetables.
Knife - For cutting all the vegetables.
Large Bowl - For mixing and serving all salad ingredients.

Ingredients

Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

Arugula - A leafy green with a peppery, slightly bitter flavor, commonly used in salads and sandwiches.
Spinach - A nutrient-rich leafy green vegetable with a mild, slightly sweet flavor, often used in salads, smoothies, and cooked dishes, high in iron.
Red Onions - I like to use red onions with this recipe, it pairs well with the rest of the ingredients.
Feta Cheese - This is a tangy, salty, and crumbly white cheese.
Toasted Slivered Almonds - Toasted slivered almonds are thinly sliced almond pieces that have been lightly browned in a dry pan or oven, enhancing their nutty flavor and adding a crunchy texture to the salad.
Fresh Lemon Juice - Fresh lemon juice is highly recommended to use for dressing.
Sea Salt - I like to use sea salt.
Extra Virgin Olive oil - Good quality extra virgin olive oil makes a big difference in the taste.
Sumac - This is a tangy, citrusy spice made from ground dried berries of the sumac plant, commonly used in Palestinian and Middle Eastern dishes, most popular with musakhan and musakhan rolls. A touch of sumac complements all the other ingredients beautifully, adding an additional tangy flavor that elevates the dish.

Instructions

Chopping Arugula Spinach and slicing onions on cutting board

Step 1 | Give the arugula and spinach a rough chop, and slice the onions into wedges.

Step 2 | Place the arugula, spinach, and onions in a large bowl. Pour in lemon juice, olive oil, and a pinch of salt, then toss gently to combine.

Step 3 | Sprinkle feta cheese and toasted slivered almonds on top for a finishing touch.

Variation and Substitution

Swap out the arugula or spinach for other leafy greens like kale, baby romaine, or watercress for a different flavor profile.
Add creamy avocado slices for richness.
Add other vegetables, red cabbage, and beets.
Replace feta cheese with goat cheese, halloumi cheese, or blue cheese. Or omit the cheese for a vegan option.
Instead of almonds, add pecans or sunflower seeds. Omit for a nut-free option.
Add grilled chicken, turkey breast, or salmon. For vegan options add black beans or chickpeas.

Storage and Pro Tips

If arugula and spinach are not pre-washed, cut the stems and wash well before using.
You can chop the vegetables the day before and place them in an airtight container. Pour the dressing before serving.
If you prefer large pieces of spinach and arugula, don't chop them and leave them as is.
Feta cheese is naturally salty, so you might want to skip adding salt to the salad and adjust to taste after mixing.
Salad doesn't keep very well once it's dressed. Always add the dressing just before serving.
Another way to prepare the salad dressing is by placing all the dressing ingredients in a mason jar mixing well and then pouring over the salad.

Frequently Asked Questions

1. What is the best dressing for this salad?

The best dressing depends on your personal preference. A simple olive oil and balsamic vinegar vinaigrette works wonderfully, but you can also try lemon vinaigrette, honey mustard, or a tahini dressing for variety. A touch of honey or maple syrup can add a nice sweetness to the dressing.

2. Is this salad suitable for special diets?

Vegan: Yes, just omit the cheese or use a vegan cheese alternative.
Gluten-Free: This salad is naturally gluten-free, just be sure to use a gluten-free dressing.
Low-Carb/Keto: This salad is perfect for a low-carb/keto diet.

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More Delicious Salads