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!
Servings: 4
Calories: 308kcal
Ingredients
Honey Dijon Vinaigrette:
- 2 tablespoons apple cider vinegar *
- 1 tablespoon Dijon mustard
- 1 tablespoon honey *
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 tablespoons extra virgin olive oil
Salad:
- 4 cups fresh arugula
- 4 cups fresh baby spinach
- 1 cup cherry tomatoes (halved)
- ¼ cup red onion (thinly sliced)
- ½ cup pecans (chopped)*
- ½ cup feta (crumbled)*
Instructions
- Make the dressing: add the apple cider vinegar, mustard, honey, salt, and pepper to a medium-sized bowl. Whisk together until combined. Then slowly whisk in the olive oil 1 tablespoon at a time until the dressing is well combined. Add more salt to taste if needed. Then set aside to let the flavors develop and meld.
- Make the salad: add the arugula, spinach, tomatoes, red onion, pecans and feta to a large bowl.
- Dress the salad: drizzle the dressing over the salad. Toss the salad gently until it is evenly coated with dressing.
- Serve: serve immediately alongside your favorite meal. Enjoy!
Video
Notes
- Apple cider vinegar: this can be substituted with a different vinegar of your choice. Red wine vinegar or balsamic vinegar are great options.
- Honey: you can use the same amount of maple syrup instead.
- Pecans: you can use a different nut of your choice. Chopped walnuts, almonds, or air fryer roasted peanuts would be delicious!
- Feta: this can be substituted with a different cheese of your choice, or omitted altogether for a dairy-free version. Gorgonzola, shaved parmesan, or burrata are great options.
- Switch up the toppings: have fun with adding toppings! You can sprinkle some pangrattato on top for some crunchiness. You can also add some protein like this air fryer chicken sausage.
- Use a different dressing: you can substitute the dressing with one of your choice. I love using this basil balsamic vinaigrette!
- Storage: once the salad is assembled and dressed, I recommend serving and enjoying it immediately. It will not store well after it's dressed because the ingredients may become soggy.
- Make ahead: the dressing can be made in advance and stored in an airtight container in the refrigerator for up to 3 days. You may need to shake or whisk the dressing before serving if the ingredients separate.
Nutrition
Serving: 2cups | Calories: 308kcal | Carbohydrates: 11g | Protein: 6g | Fat: 28g | Saturated Fat: 6g | Trans Fat: 0g | Cholesterol: 17mg | Sodium: 379mg | Potassium: 422mg | Fiber: 3g | Sugar: 8g | Vitamin C: 17mg | Calcium: 171mg | Iron: 1mg
