Spinach and Arugula Salad

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Attention, salad fans! My Spinach and Arugula Salad is fresh, light, and packed with flavor you’ll love. With juicy cherry tomatoes, creamy goat cheese, and a homemade balsamic vinaigrette, it’s ready in just 10 minutes. It’s the perfect side for any meal or a quick, refreshing lunch.

I could seriously eat salad every single day, and I’m not even kidding! All year round, no exceptions. Ha! I love them all, from a fresh vegan orzo salad to a sweet fruit salad for breakfast. It’s hands down one of the most amazing meals ever.

So if you’re anything like me, you’re going to absolutely love this spinach and arugula salad! I made it with so much love, inspired by those warm, sunny days, but the best part? I can enjoy it all year round! What more could I ask for?

🥘 Ingredients

This vibrant spinach and arugula salad comes together with simple ingredients that deliver big flavor. Here is all you’ll need:

Salad Ingredients:

Corn: I love using organic corn for a sweet, crunchy bite. Fresh corn is my favorite when it’s in season, it adds the best flavor.

Cherry Tomatoes: These little gems bring a juicy pop of color to the salad. When quartered, they blend perfectly with the greens and add the best burst of flavor.

Fresh Arugula: The peppery bite of arugula is what makes this salad stand out. It’s packed with nutrients and pairs beautifully with the other ingredients.

Fresh Baby Spinach: Spinach adds a mild, nutrient-rich boost and gives the salad more volume.

Goat Cheese Crumbles: Creamy and tangy, goat cheese adds richness and depth to every bite. It melts into the salad, making it extra delicious.

Sliced Almonds: I love the crunch and nuttiness that almonds bring to this salad. Plus, they add healthy fats to keep things balanced.

Homemade Dressing:

Extra Virgin Olive Oil: A light drizzle of olive oil adds a smooth, rich taste and helps tie all the flavors together.

Balsamic Vinegar: Just a splash of balsamic brings the perfect sweet and tangy balance to the greens and tomatoes.

Salt & Pepper: A little salt and pepper go a long way in bringing out the natural flavors of the salad.

Garlic: Totally optional, but if you’re a garlic lover like me, a little minced garlic adds a bold, flavorful kick to the dressing.

🍲 Substitutions

Corn: Fresh corn adds the best flavor, but if it’s not available, frozen (thawed) or canned corn works just as well.

Cheese: I love switching up the cheese, parmesan, sharp cheddar, or even blue cheese all work great.

Nuts: Almonds are my go-to, but pine nuts or pecans make delicious substitutes.

🔪 How To Make

Craving a light lunch or a healthy side dish? Here’s how to make my easy spinach arugula salad.

Combine Greens: I start by tossing my fresh arugula and baby spinach into a large salad bowl. It’s the perfect base for this vibrant, flavorful salad.

Add Other Veggies: I make sure my corn is cooked, cooled, and ready to go before adding it to the bowl. Then, I toss in cherry tomatoes for a burst of color and sweetness. To finish it off, I add creamy goat cheese for the perfect contrast in textures.

Combine Dressing Ingredients: I whisk together extra virgin olive oil and balsamic vinegar in a small bowl, adjusting the amount to taste. Then, I add a pinch of salt and black pepper for balance. If I’m in the mood for an extra flavor boost, I mix in a little fresh minced garlic!

Whisk Dressing: I whisk everything together until the dressing is smooth and well combined.

Toss Salad With Dressing: I drizzle the dressing over the salad and gently toss everything together to coat each leaf. This step brings all the flavors to life and makes every bite delicious.

Top With Almonds: I finish the salad by sprinkling slivered toasted almonds on top for the perfect crunch. They add just the right amount of nuttiness and texture, making this salad a fresh and flavorful addition to any meal. Time to dig in and enjoy!

📖 Variations

There are so many delicious ways to change up this easy spinach and arugula salad! These are my favorites:

Plant-Based Protein Boost: When I want to make this salad more filling, I toss in cooked quinoa or chickpeas. They add great texture and a boost of plant-based protein to keep me satisfied.

Extra Crunch: I love toasting nuts or seeds in a pan until they’re golden, it makes them extra flavorful and crunchy. Diced sweet onions, sliced radishes, or cucumbers also add a fresh, crispy bite.

Sweet and Savory: I’m a huge fan of sweet and savory combos, so I love adding sliced apples, pomegranate arils, and thin red onions. A light drizzle of maple syrup or a touch of brown sugar in the dressing makes the flavors pop in the most unexpected and delicious way.

🍽 Serving Suggestions

My delicious arugula salad with spinach is a versatile dish that can easily find its place alongside any meal. Here are some of my favorite ways to serve it:

Italian Dishes: I love serving this salad with Italian favorites like tofu pasta, or my healthy veggie lasagna. Sometimes, I even sprinkle a little on top of my pizza for a fresh, peppery twist.

BBQ Nights: This salad is the perfect refreshing side for BBQ nights. It pairs so well with my high protein veggie burgers and grilled corn on the cob.

Side Dish or Appetizer: I serve this as a light, healthy side to balance out hearty main courses. It’s amazing with grilled vegan dishes or a creamy, comforting healthy risotto.

With Sandwiches: This zesty, crisp salad makes the perfect side for sandwiches. I love it with my vegan chicken sandwich or my Greek pita sandwich.

🫙 Storage Directions

Refrigerating: I store any leftover salad in an airtight container in the fridge, where it stays fresh for up to two days. To keep the greens crisp, I always store the dressing separately in a glass jar and toss it in just before serving.

❓Recipe FAQs

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