Spinach and Arugula Salad

5 from 14 votes

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.

Prep Time10

Total Time10

Course: Salad

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 74kcal

Author: Anjali Shah

Ingredients

¾ cup fresh or canned corn if using canned corn, rinse & drain
1 cup cherry tomatoes quartered or halved
5 cups fresh arugula
1 cup fresh baby spinach
¼ cup goat cheese crumbles
2 tbsp sliced almonds
1 tbsp extra virgin olive oil
1 tsp balsamic vinegar
salt & pepper to taste
½ tsp minced fresh garlic (optional)

Instructions

Add your arugula, spinach, corn, tomatoes and goat cheese to a salad bowl and toss gently.
Make your salad dressing by combining 1 tbsp olive oil, 1-2 tsp balsamic vinegar, salt and pepper to taste. You can also add 1/2 tsp fresh minced garlic for even more flavor!
Whisk the salad dressing ingredients together until combined.
Toss the dressing with the salad ingredients, and then top with slivered toasted almonds.

Notes

My #1 Tip for making the best spinach and arugula salad is to fully dry the greens before adding the dressing. I used to rush through this step and end up with a watery, diluted salad, but once I started taking the time to pat them dry or use a salad spinner, my salads became so much crisper and more flavorful. Trust me, it makes all the difference!
Prepare in Advance: I love making this salad even easier by prepping the ingredients and dressing ahead of time. I just store them separately in the fridge, so when it’s time to eat, all I have to do is toss everything together.
Avoid Wilting: I’ve learned the hard way that tossing the salad too early can lead to sad, wilted greens. Now, I always wait until 5-10 minutes before serving so the arugula stays crisp and fresh.

Nutrition