This simple Spinach and Arugula Salad recipe has fresh baby spinach and peppery arugula with a light balsamic vinaigrette. This is a great side salad, and can also be made into a light lunch!
A light salad like this simple spinach and arugula salad always makes a great side dish! Some of my other favorite salad side dishes are Kale Quinoa Salad with Orange Ginger Dressing or Easy Asian Cucumber Salad.
Jump to RecipeWhy this recipe works
- Simple and light green salad to pair with your favorite main course.
- Fresh and healthy ingredients
- Homemade salad dressing is always better than store bought!
- Ready in 5 minutes
- Vegan and vegetarian
Ingredients
Baby spinach and arugula
Regular spinach can also work in place of fresh baby spinach leaves. Sometimes you can find a pre-washed mix of the two at the grocery store.
Balsamic vinegar
For the dressing. Swap for white balsamic vinegar or red wine vinegar if needed.
Other optional ingredients
This is a very simple salad recipe that you can add to as you like. Try more veggies like red onion and red bell pepper, cheese like feta or goat cheese, and nuts or seeds like sunflower seeds or chopped walnuts.
See the recipe card below for a full list of ingredients and measurements.
Instructions
This spinach and arugula salad is so simple to throw together and only takes minutes!
To make the balsamic vinaigrette, combine olive oil, balsamic vinegar and salt in a small bowl and whisk together.
Add fresh spinach and arugula to a large bowl and toss gently with the vinaigrette. Top the salad off with a few cracks of black pepper and flakey sea salt!
Serving Suggestions
This simple arugula and spinach salad is the perfect addition to your dinner! I love serving it with these main courses:
- Lemon Pepper Pork Chops
- Panko Crusted Baked Cod
- Pork Tenderloin with Balsamic Fig Glaze
- Pan Seared Chilean Sea Bass with Herb Salsa Verde
These are other veggie side dishes to serve with your main course and salad:
- Gluten Free Mashed Potatoes
- Healthy Mexican Street Corn (Elotes)
- Vegan Couscous Salad
- Roasted Carrots with Pomegranate Balsamic Glaze
Make it a meal: To make this salad meal-worthy, add some protein in the form of seared salmon, chicken meatballs, turkey meatballs, or vegetarian/vegan protein of choice (I love halloumi or falafel as well!).
Variations
Swap the greens! Arugula and spinach is a great mixture, but you can always stick to just one, or use kale, romaine lettuce, or any other greens you might prefer!
Add extras: Adding cheese would be a great addition to this salad. Try freshly shaved parmesan cheese, blue cheese, creamy goat cheese, or feta cheese crumbles.
Add some texture: A crunchy element always makes a salad better! Try adding toasted pine nuts, pomegranate arils, apple slices, thinly sliced red onion, or sunflower seeds for a contrast in textures.
Substituting the vinegar: Balsamic adds a nice sweetness to the dressing. For another sweeter vinegar option, try apple cider vinegar or champagne vinegar. For a more tart dressing, try white or red wine vinegar. For a low-fat option, substitute for fresh lemon juice, orange juice or lime juice.
Customize the dressing: The perfect dressing ratio to me is 1:1 olive oil to vinegar/citrus for a simple vinaigrette, but if you prefer a more oily dressing, use a larger portion of olive oil. If you prefer a tarter dressing, use a larger portion of vinegar or citrus. You can swap the balsamic vinegar for lemon juice to make a lemon vinaigrette instead.
You can also try these delicious salad dressings instead!
- Lemon Chive Salad Dressing
- 3-Ingredient Fresh Grapefruit Salad Dressing
- Dill Mustard Salad Dressing
- Spicy Cashew Dressing (Oil Free!)
Expert Tips
- My secret to a perfect salad? Add extra black pepper and a good pinch of salt! With a simple dressing such as this, a pinch of good quality flakey salt and a crack of fresh pepper makes a huge difference. I love using pink and black peppercorns for this one!
- Storage instructions: Store greens and salad dressing separately in airtight containers in the refrigerator for 2-3 days.
Frequently Asked Questions
Are arugula and rocket the same thing?
Yes! Arugula is the same thing as rocket, and the terms can be used interchangeably. Arugula is a green with a peppery taste.
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Simple Arugula and Spinach Salad
Ingredients
Salad
- 1 cup baby spinach
- 2 cups arugula
- Pinch of flakey salt and fresh cracker black pepper optional
Dressing
- 2 teaspoons extra virgin olive oil
- 2 teaspoons balsamic vinegar
- ½ teaspoon salt
Instructions
- In a small bowl, whisk together the olive oil, balsamic vinegar and salt until combined.
- In a large bowl, mix together the arugula and spinach.
- Gently pour the dressing over the arugula-spinach mixture. Using hands or tongs, gently toss the salad over in the dressing to coat all greens.
- Split the salad evenly between plates.
- Sprinkle an extra pinch (and I mean small pinch) of good-quality flakey salt and a fresh crack of pepper to each serving of salad. (While optional, I highly recommend the little extra pinch to add some depth to this otherwise simple and delicious salad.)
Notes
- Swap the greens! Arugula and spinach is a great mixture, but you can always stick to just one, or use kale, romaine lettuce, or any other greens you might prefer!
- Substituting the vinegar: Balsamic adds a nice sweetness to the dressing. For another sweeter vinegar option, try apple cider vinegar or champagne vinegar. For a more tart dressing, try white or red wine vinegar. For a low-fat option, substitute for fresh lemon juice, orange juice or lime juice.
- Customize the dressing: The perfect dressing ratio to me is 1:1 olive oil to vinegar/citrus, but if you prefer a more oily dressing, use a larger portion of olive oil. If you prefer a tarter dressing, use a larger portion of vinegar or citrus.
- Make it a meal: to make this salad meal-worthy, add some protein in the form of seared salmon, chicken meatballs, sliced chicken breast, turkey meatballs, or vegetarian/vegan protein of choice (I love halloumi or falafel as well!).
- Extra salt and pepper: My secret to a perfect salad? With a simple dressing such as this, a pinch of good quality flakey salt and a crack of fresh pepper makes a huge difference. I love using pink and black peppercorns for this one!
- Storage instructions: Store greens and salad dressing separately in airtight containers in the refrigerator for 2-3 days.
Nutrition
Ever since she taught herself how to cook, Elise has been making simple recipes with fresh ingredients. She believes the best recipes highlight the ingredients by using the best of cooking techniques. She’s an avid juicer and has juiced each and every fruit and vegetable there is. She also creates savory recipes inspired by what’s available in California. Many of her authentic Mexican recipes are passed down from her from mother in law and is a huge influence on her cooking.
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