Go Back
+ servings
Print Recipe
5 from 5 votes

Spinach and Arugula Salad with Tomatoes and Goat Cheese

This salad is bright, light, and peppery – the perfect summer salad! Pair it with any entree for an easy and healthy dinner.
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: American
Servings: 6 servings
Calories: 74kcal
Author: Anjali Shah


  • 3/4 cup Organic corn
  • 1 cup Cherry tomatoes quartered or halved
  • 5 cups Fresh arugula
  • 1 cup fresh baby spinach
  • 1/4 cup Goat Cheese Crumbles
  • 2 tbsp Sliced almonds
  • 1 tbsp extra virgin olive oil
  • 1 tsp balsamic vinegar
  • salt & pepper to taste
  • 1/2 tsp minced fresh garlic (optional)


  • 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.


Top tips for making Spinach and Arugula Salad
  • You can prepare the salad ingredients and salad dressing separately and keep them in the fridge for several hours before tossing the salad and serving.
  • Toss the salad 5-10 minutes before serving so the arugula doesn't wilt before people have a chance to eat it!
  • You can use any kind of cheese you like: parmesan would work great in this salad, as would a sharp cheddar
  • I recommend fresh corn if you can find some, but if not you can also use frozen & thawed or canned corn as well.
  • To make this dish vegan, simply omit the goat cheese or use a vegan substitute
  • Feel free to add chopped fresh herbs to this salad! Fresh basil, marjoram, parsley, or even chives would all work well.


Calories: 74kcal | Carbohydrates: 6g | Protein: 2.6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 4.2mg | Sodium: 53.6mg | Potassium: 144mg | Fiber: 1.5g | Sugar: 2g