This arugula salad recipe is simple yet entirely delicious. We love whipping up this salad as a go-to for a variety of dishes, as it works well as an appetizer or side dish to many different entrées.
For a healthy dinner, we often whip up this arugula salad recipe with a piece of baked salmon. The salad comes together in less than 10 minutes and contains a delightful mix of baby greens and peppery arugula.
Our favorite toppings for this arugula salad include freshly grated parmesan, cherry tomatoes, and pine nuts, but you can use whatever toppings you like.
In general, the mix of baby greens and arugula are a pleasant combination and make a great base for any mix of toppings. The arugula has a peppery quality to it, while the baby greens have a slight sweetness that pairs well with the sweet balsamic vinaigrette.
The vinaigrette we’ve shared here is easy to whisk together and, most importantly, healthy. Feel free to substitute the cane juice in the dressing with orange juice or apple juice if that’s what you have on hand.
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Cook time: 0 minutes
Prep time: 10 minutes
Idle time:
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Ingredients
- 2 cups baby arugula
- 2 cups mixed baby greens
- 1/3 cup olive oil
- 3 tbsp balsamic vinegar
- 1/2 tsp dried basil
- 1/4 tsp dried oregano
- 1 tsp granulated cane juice
- A few dashes of grated parmigiano reggiano
- 1/4 cup pine nuts
- 1/2 cup cherry tomatoes cut in half
- salt to taste
Instructions
- Combine olive oil, balsamic vinegar, basil, oregano and cane juice.
- Coat greens with dressing.
- Transfer to salad bowls and top each with parmigiano reggiano, pine nuts and cherry tomatoes.
Additional information
Updated by Beeta Hashempour on 6/22/2018
