ARUGULA SALAD

Arugula Salad with lemon vinaigrette is fresh, light, and full of flavor. It’s one of the quickest and easiest salads you can make, yet it pairs beautifully with almost any meal. Made with simple, fresh ingredients, the lemon honey vinaigrette brings everything together with a bright, sweet, and balanced finish.

We all need a simple, delicious salad we can turn to on busy nights. This arugula salad with lemon vinaigrette is one of my favorites for exactly that. This refreshing spring and summer salad is made with peppery arugula tossed in a lemon vinaigrette. Fragrant garlic, lemon juice, and a touch of honey add a light sweetness that balances the greens’ natural bitterness while still keeping their peppery flavor. A generous sprinkle of nutty shaved Parmesan cheese completes the dish.

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When it comes to arugula salad, this is the simplest and most flavorful version I know, and it’s so good! It’s a perfect side salad for weeknight dinners or special gatherings. It’s also light enough to enjoy at breakfast with eggs and easy to customize depending on what you’re serving it with.

I love to serve it with Blackened Chicken or as a quick side dish with Coconut Chicken or Turkey Meatballs. Check out the step-by-step recipe below, along with a few tasty variations to try!

ARUGULA SALAD INGREDIENTS

Simple Arugula Salad:

• Arugula (rocket) – You can use baby arugula or regular arugula leaves. Baby arugula has a milder flavor, while larger leaves are more peppery. You can also mix it with other greens like spinach or baby kale if you prefer something less bold.
• Parmesan Cheese – Ideally Parmigiano-Reggiano or Pecorino Romano. Shave it with a cheese slicer or vegetable peeler for ease.

Arugula Salad Vinaigrette:

• Olive Oil—Extra virgin olive oil works best here. Choose a good quality one if you can; it really makes a difference in flavor. You can also use avocado oil or your favorite neutral salad oil. 
• Honey – I use a little honey to balance the acidity of the lemon and the peppery taste of the arugula. You can adjust the amount to taste depending on how sweet you like the dressing.
• Lemon Juice – Use freshly squeezed lemon juice for the best flavor. Avoid bottled lemon juice—it can taste flat and overly acidic compared to fresh.
• Garlic – Fresh garlic for the best flavor. One clove is enough to add a light, savory kick without overpowering the dressing.
• Black pepper and kosher salt: I use freshly cracked black pepper and kosher salt, but sea salt works just as well. Adjust to taste as needed.

NOTE: See the printable recipe card below for full information on ingredients and quantities.

Wash the arugula well: The way arugula grows, it tends to carry dirt and sand. Rinse it under cool water to remove any grit, then dry it thoroughly or use a salad spinner to thoroughly clean. Then spin away the excess water in your salad spinner.

HOW TO MAKE THIS ARUGULA SALAD WITH LEMON HONEY VINAIGRETTE

1. Combine the freshly squeezed lemon juice, minced garlic, extra virgin olive oil, honey, salt, and pepper in a small bowl. Whisk until smooth and well combined, then taste and adjust the seasoning if needed. Set aside.
2. Rinse the arugula under cool water and remove any wilted or damaged leaves. Dry it well using a salad spinner or a kitchen towel so the leaves stay crisp.
3. Place the arugula in a salad bowl, pour over the lemon honey vinaigrette, and toss gently to coat the leaves evenly. Transfer to a serving platter, then top with fresh shaved Parmesan and a little more black pepper. Serve right away while the arugula is crisp and fresh.

TIPS FOR SUCCESS

• Adjust the dressing: Add a bit more honey if you like it slightly sweeter, or a little more lemon juice to suit your taste. For extra brightness, add about 1 teaspoon of fresh lemon zest.
• Honey Substitutions: The honey helps balance the acidity of the lemon juice and the peppery arugula. If you can’t use honey, you can swap it for another sweetener like a pinch of sugar or maple syrup.
• Dress before serving: You can whisk the dressing ahead of time, but it’s best to dress the salad just before serving. If the arugula sits in the dressing too long, the leaves can wilt and become soggy, so enjoy it right away.

RECIPE VARIATIONS

• Crunchy toppings: For extra flavor and crunch, try adding toasted pecans, pine nuts, walnuts, sliced almonds or sunflower seeds.
• Fresh fruit toppings: Add sliced strawberries or thinly sliced apples or pears to add natural sweetness. You also can add dried fruit like dried cranberries.
• Switch the cheese: You can use Parmesan or any other hard, salty cheese you like. For a different option, try feta, goat cheese, or even nutritional yeast for a plant-based alternative.
• Add vegetables: Add your favorite vegetables. I like to add radishes, roasted beets, or even sliced cucumber.
• Protein: Turn this salad into a full meal by adding grilled chicken, shrimp, salmon or even chickpeas. This is the perfect side dish for a protein.

STORAGE INSTRUCTIONS

This salad is best served the day you make it. If you have leftovers, store the arugula and dressing separately to keep it fresh. Place the greens in an airtight container in the refrigerator for up to 2 days. The dressing can be stored in a sealed glass jar in the fridge for up to 5–7 days. When ready to use, give the dressing a quick shake or stir and serve cold or at room temperature.

MORE SALAD RECIPES

• Radish Cucumber Salad
• Polish Cucumber Salad
• Sweet Corn Peach Salad
• Easy Greek Salad
• Watermelon Feta Berry Salad

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*Nutrition information is automatically calculated, so it should only be used as an approximation.