Simple Arugula and Spinach Salad
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.
Servings: 2 servings
Calories: 48kcal
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
Calories: 48kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 600mg | Potassium: 163mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1881IU | Vitamin C: 7mg | Calcium: 49mg | Iron: 1mg