Arugula Salad
on May 09, 2024
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The bright peppery taste of arugula is paired with bold parmesan cheese, sweet craisins, crunchy sliced almonds, and a homemade lemon balsamic vinaigrette for a classic side salad. Arugula Salad is delicious, timeless, and pairs well with almost anything!
Arugula can be a tricky ingredient to work with due to its distinct, bold, peppery and sometimes bitter taste. However, you don’t have to feel intimidated because this salad brings the best flavors together to leave you with a salad that is bright and fresh. What really completes this salad is the lemon and balsamic vinaigrette that you can quickly throw together before drizzling on top of the salad.
I love that I can prepare this salad in 10 minutes or less, so it makes the easiest yet most nutritious side dish for any meal. You can serve this salad alongside steak, easy baked potato soup, or oven baked chicken thighs. The fresh and tangy flavor of the salad contrasts the rich and filling main dish wonderfully. This salad looks professional and poised and will impress anyone you serve it to!
Table of Contents
Why You’ll Love This Recipe
- It is a classic and effortlessly delicious salad full of hearty ingredients that will leave your body feeling great.
- Goes with any meal and is the perfect side dish.
- Is easy to throw together and you can use whatever ingredients you have on hand.
- Has a bright, bold, and fresh flavor.
Recipe Ingredients
- Arugula—Creates the base of your salad. You can use baby or full grown, whatever you prefer.
- Parmesan Flakes—Adds a sharp, salty flavor to the top of the salad.
- Craisins—To add a tart sweetness that balances the savoriness of the parmesan cheese!
- Sliced Almonds—For a nice crunch.
- Olive Oil— The base of your balsamic vinaigrette.
- Balsamic Vinegar— Gives your dressing flavor.
- Lemon Juice—Freshly squeezed or bottled.
See the recipe card for full information on ingredients and quantities.
How to Make Arugula Salad
Step #1. Combine the arugula, Parmesan cheese, almonds, and craisins in a large mixing bowl. Fold the ingredients together until evenly distributed. Set aside. Whisk together the olive oil, balsamic vinegar, and lemon juice in a small bowl.
Step #2. Drizzle the vinaigrette over the salad and fold to combine.Transfer the salad to a serving bowl or dish. Serve and enjoy!
Recipe FAQs
Arugula has a very distinct taste and texture that can add immense flavor to any dish. The flavor can be described as bright, peppery, and sometimes bitter depending on the maturity of the arugula. The leaves are generally soft and tender while the stem adds a nice crunch. You will find that baby arugula is more mild and as it matures it becomes more bitter and has a sharp taste. This ingredient is rarely eaten on its own and is always paired with other ingredients to support or balance the unique flavor it carries.
Despite it being a green plant that is often used in salads it is actually not a type of lettuce at all. This leafy green is a vegetable that is more closely related to broccoli or cabbage.
Popular Substitutions and Variations
This salad can be modified to use your favorite toppings, or whatever you have on hand! You can substitute any of the original ingredients as long as you still have each component for an even and well rounded flavor!
Cheese
- Goat cheese
- Feta
- Manchego
- Blue cheese
Nuts
- Pecans
- Pine nuts
- Sunflower seeds
- Walnuts
Fruit
- Grapes
- Diced apples
- Blueberries
- Sliced pears
How to Store Arugula Salad
If you happen to have any leftover arugula salad, you can store it in the fridge for up to 5 days in an airtight container. I recommend storing the salad and dressing separately to prevent the arugula from getting soggy. If you store the dressing separately then it will be good in the fridge for about 2 weeks. You may need to give the dressing a quick stir since the oil and vinegar will separate as it sits.
Expert Tips
- You can usually find Parmesan flakes near the deli section of your local grocery store. If you can’t find them you can either slice your own Parmesan or use grated cheese.
- After rinsing your arugula, be sure to completely dry it off with a towel or salad spinner. This will ensure that your greens don’t get soggy when you add the dressing.
- You can also use half arugula and half baby spinach to give your salad more texture and dimension.
- I love the tang and acidity that the vinaigrette brings to this salad, but you are welcome to switch it out for your favorite salad dressing.
More Salad Recipes To Consider
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Arugula Salad
Ingredients
- 4 cups arugula
- 1/3 cup Parmesan flakes
- 1/2 cup craisins
- 1/4 cup sliced almonds
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
Instructions
- Combine the arugula, Parmesan cheese, almonds, and craisins in a large mixing bowl. Fold the ingredients together until evenly distributed. Set aside.
- Whisk together the olive oil, balsamic vinegar, and lemon juice in a small bowl.
- Drizzle the vinaigrette over the salad and fold the combine.
- Transfer your salad to a serving bowl or dish. Serve and enjoy!
Notes
- You can also have arugula and half baby spinach for a different texture.
- We like the tang and acidity that the vinaigrette brings to this salad, but you are welcome to switch it out for your favorite salad dressing.
- You can usually find Parmesan flakes near the deli section of your local grocery store. If you can’t find them then you can either slice your own Parmesan or use grated cheese.
- You can use either freshly squeezed or bottled lemon juice in this recipe.
- The dried cranberries add a tart sweetness that balances the savoriness of the cheese.
- You can store this salad in the fridge for up to 5 days in an airtight container. I recommend storing the salad and dressing separate to prevent your arugula from getting soggy.
