Arugula and Spinach Salad

This arugula and spinach salad is bursting with bright flavors! It's made with fresh greens, sweet cherry tomatoes, creamy feta, and crunchy pecans. The salad is tossed in a honey dijon vinaigrette that adds the perfect amount of sweetness and tang. It's easy to make and will complement any meal!

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A fresh salad done right is simply the best. This salad with arugula and spinach is my go-to for quick lunches, busy weeknight dinners, and as the starting course for big holiday dinners. It has the perfect balance of fresh, bright flavors.

The honey dijon vinaigrette is the star of this salad. It has a hint of sweetness and tang that highlights the fresh greens. I believe taking the time to make a homemade salad dressing is truly worth it. The flavor is amazing and it's made with all simple ingredients, which can be very difficult to find in store bought dressing.

Pasta and salad is one of my favorite dinner combinations. This salad is delicious when served with bucatini pomodoro, rigatoni al forno, mushroom pappardelle, and pasta al pesto. I also love serving it with Ligurian focaccia, as the fresh greens complement the richness of the bread. For a well-rounded meal, this salad goes great with a protein like chicken limone, with the bright and savory sauce complementing the fresh salad. If you're looking for more salad recipes, I recommend checking out this burrata caprese. It's delicious, with fresh heirloom tomatoes and creamy burrata cheese.

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Ingredients
Substitutions and Variations
Instructions
Storage
Expert tips
FAQ
Related
Pairing
Recipe
Reviews

Ingredients

Ingredient Notes

Arugula: this is an Italian vegetable that has a peppery, nutty flavor. You can use the variety of your choice. I love using baby arugula, which has tender, delicate leaves and a milder flavor. Other delicious options include bold and spicy wild rocket or red dragon that is mild and sweet. Arugula can also be a good source of certain antioxidants and vitamins!
Spinach: I prefer using baby spinach because it has smaller, more tender leaves than regular spinach. It has a sweeter taste that pairs well with the peppery arugula. And like arugula, it's also packed full of antioxidants and vitamins.
Feta: I like to use authentic, 100% sheep's milk feta that is made in Greece. It has a rich, creamy flavor that adds depth to the salad. Authentic feta can have up to 30% goat milk added, which is a great option if you like a tangier and sharper flavor. I always buy feta whole in blocks and hand crumble it myself for the freshest taste. The flavor of authentic feta is incomparable, so I highly recommend using the real deal! Similar to other cheeses like Parmigiano-Reggiano, the European Union has declared feta to be a protected designation of origin (PDO) product. To ensure feta is authentic, I recommend looking for the yellow and red PDO logo on the packaging.
Apple cider vinegar: this is a key component of the honey dijon vinaigrette. I love making dressings with this vinegar because it has a sweet and fruity flavor that brings out the brightness of the arugula and spinach.

See recipe card for quantities.

Substitutions and Variations

Use a different cheese: if authentic feta isn't available, feta-style cheese is a delicious option. It can be made with cow's milk and may have a milder flavor with less tanginess. You could also use gorgonzola, shaved parmesan, or burrata.
Use a different nut: instead of pecans, you can use a different nut of your choice. Chopped walnuts, almonds, or air fryer roasted peanuts would be great options.
Use a different vinegar for the dressing: you can substitute the apple cider vinegar with another type. Red wine vinegar or balsamic vinegar would be delicious.
Use maple syrup instead of honey: instead of using honey in the dressing, you can instead use maple syrup. This will add a hint of caramel and vanilla that pairs well with the bright, tangy flavors of the salad.
Add more toppings: have fun with the toppings! Add freshness with some chopped cucumbers or carrots. Sprinkle some pangrattato on top for a hint of crunch. You could also add protein to make the salad more filling. I love topping it with this air fryer chicken sausage for a fresh and easy dinner.
Use a different dressing: you can substitute the honey dijon vinaigrette with a dressing of your choice! I love using this basil balsamic vinaigrette. The rich, tanginess of the dressing pairs well with the fresh spinach and arugula! It also goes amazing with this white balsamic vinaigrette that has a complex sweetness and tang.

Instructions

The dressing ingredients are whisked together until well combined.

Step 1: in a medium-sized bowl, whisk together the apple cider vinegar, mustard, honey, salt, and pepper until well combined. Then whisk in the olive oil 1 tablespoon at a time until the ingredients are fully combined. Add more salt to taste if needed. Then set aside to let the flavors develop.

Arugula, spinach, tomatoes, onion, pecans, and feta are placed in a bowl.

Step 2: place the arugula, spinach, tomatoes, red onion, pecans, and feta in a large bowl.

Step 3: drizzle the dressing over the salad. Then gently toss the salad until it is evenly coated.

Arugula and spinach salad served on a plate.

Step 4: serve immediately with your favorite meal. Enjoy!

Storage

Once the salad is assembled and tossed in the dressing, I recommend enjoying it immediately. In my experience, the dressed salad doesn't store well because the ingredients can become soggy over time.

You can make the dressing ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Although I find that this dressing stays emulsified when stored, you may need to shake or whisk it before use if the ingredients separate.

For more information about how to store food safely, check out this USDA Leftovers and Food Safety guide.

Expert tips

To best emulsify the salad dressing, first make a base by whisking together all the ingredients except the olive oil. Once the base is well combined, slowly drizzle in the olive oil while whisking continuously. This technique creates a stable emulsion by evenly distributing the oil throughout the dressing.
Make the dressing first and then set it aside while you make the salad. This allows the flavors to develop, resulting in a delicious and well-rounded dressing. It also gives the ingredients time to emulsify properly, resulting in a dressing that evenly coats and flavors the salad.

FAQ

How do I serve spinach and arugula salad?

This spinach arugula salad can be served in a wide variety of ways. It's great as a light lunch or dinner, especially when adding protein like this air fryer chicken sausage. It's also a great starter to any meal. I love to serve it with rich pasta dishes, like this rigatoni al forno, because it pairs well with the hearty meat sauce. For a delicious, vegetarian meal I love to serve this salad alongside air fryer diced potatoes!

Do I need to chop the arugula and spinach for this salad?

The arugula and spinach leaves do not need to be chopped for this salad. I prefer leaving them whole because they are beautiful and give the salad a lighter texture. If you like smaller leaves you can tear them into bite sized pieces for a rustic appearance. You can also chop them into even-sized pieces for a more uniform texture. Chopped or torn leaves create a denser salad with a more consistent bite.

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Pairing

Here are my favorite dishes to serve with this salad:

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