Spinach and Arugula Salad

Enjoy this light and refreshing Spinach and Arugula Salad anytime! It’s made with fresh arugula, fresh spinach, cucumber, red onions, dried cranberries and a tangy honey mustard salad dressing. Top it with crumbled cheese and nuts or any of your favorite salad toppings.

A light and refreshing spinach and arugula salad sits in a white bowl for serving. The spinach and arugula is topped with cucumber, dried cranberries, red onion, pecans,. feta cheese and dressing.

Less is more with this beautiful, fresh and delicious salad! With easy-to-find ingredients and a simple, homemade dressing, this salad can be varied to suit your personal preferences. Mix together the homemade dressing, layer the salad ingredients in a large salad bowl and toss to coat.

Serve as a side dish or light meal.

Why You’ll Love This Salad

  • Light and Refreshing – This salad contains easy to find ingredients with plenty of fresh flavor.
  • Easily Adaptable – Customize this salad with any of the simple ingredient swaps listed below.
  • Versatile – Enjoy the salad as a side dish, light lunch or a base for hearty protein like grilled chicken, salmon or shrimp. It’s the perfect summer salad and is a great addition to the holiday table.
  • Make Ahead – Prepare the salad dressing the day before to save time.

Ingredient Notes and Substitutions

Enjoy this easy salad recipe packed with fresh ingredients and sweet and tangy honey-mustard dressing.

All of the ingredients for spinach and arugula salad in bowls on a white countertop including spinach, arugula, cucumber, dried cranberries, red onion, olive oil, white wine vinegar, dijon mustard, honey, salt and pepper.
  • Leafy Greens: Baby spinach and baby arugula are the key ingredients for this refreshing salad. Feel free to experiment by adding other fresh herbs like basil or mint, of desired.
  • Add-ins: This salad combines sliced English cucumber, dried cranberries and thinly sliced red onion. You can add optional garnishes, as desired.
  • Salad Dressing Ingredients: The salad dressing consists of extra virgin olive oil, white wine vinegar, Dijon mustard, honey, salt and black pepper. You can substitute the honey with maple syrup. Use white balsamic vinegar or lemon juice instead of the white wine vinegar if you prefer.
  • Optional Garnish: Feel free to garnish the salad with finely crumbled feta cheese or goat cheese and toasted chopped pecans or walnuts. You can also try sliced almonds, pine nuts, pomegranate arils, sliced oranges, thin shavings of parmesan cheese, blue cheese, sunflower seeds and avocado slices.
  • Optional Protein: Grilled chicken breast, grilled salmon or a plant-based protein, such as white beans, can help turn this simple spinach arugula salad into a hearty weeknight meal. This is completely optional and can be left out if you prefer.
All of the ingredients for spinach and arugula salad in a bowl before mixing in the salad dressing.

Make Ahead

Prepare the honey mustard dressing up to 3 days in advance. Store in the refrigerator so it’s ready to use. Make sure to give the stored dressing a good shake before drizzling over the prepared salad ingredients to emulsify the flavors.

Alternatively, you can prepare the entire salad 12 to 24 hours in advance. We recommend storing the salad dressing separately, then mix it into the prepared salad ingredients just before serving.

Storage

This salad tastes best when enjoyed immediately. The fresh ingredients may soften and wilt quickly in a storage container. However, if you want to store the salad, it’s best to store the dressing and salad ingredients separately. Then mix everything together before serving. Store the salad ingredients and dressing in the fridge.

Two bowls filled with spinach arugula salad on a white tabletop for serving. A bowl of crumbled feta and cracked black pepper sits to the side of the salad bowls.

Serving Suggestions

Serve this salad with a variety of main dishes. Here are some ideas to get you inspired:

Did you try this Spinach and Arugula Salad recipe? Leave a recipe rating and review below.

Spinach and arugula salad is in a white bowl ready for serving.

Spinach and Arugula Salad

Yield: 4
Prep Time: 20 minutes
Total Time: 20 minutes
This light and refreshing salad with spinach, arugula, cucumbers, dried cranberries and red onions is served with a homemade honey mustard dressing.
5 from 3 votes

Ingredients 

For the dressing:

  • 3 to 4 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar, (or lemon juice)
  • 1 tablespoon dijon mustard
  • 1 teaspoon honey
  • 1/4-1/2 teaspoon coarse salt, or to taste

For the salad:

  • 3 cups baby spinach, loosely packed
  • 2 cups baby arugula, loosely packed
  • 1/2 English cucumber, sliced (about 1 cup)
  • 1/2 cup dried cranberries
  • 1/3 cup red onion, thinly sliced
  • 1/4 cup feta or goat cheese, finely crumbled
  • Toasted chopped pecans or walnuts, (optional)

Instructions

  • Combine all of the ingredients for the dressing in a mason jar. Shake well to emulsify, then set aside. Alternatively, you can whisk ingredients together in a small bowl.
  • Place spinach, arugula, cucumber, cranberries and sliced onion in a large mixing bowl. Drizzle half of the dressing over the salad and toss well to combine. Season with salt and pepper if desired.
  • Divide salad between 4 bowls, garnish with crumbled cheese and toasted nuts. Serve immediately with remaining dressing on the side.

Notes

STORAGE: Do not leave this salad at room temperature for an extended period of time due to the cheese and fresh salad ingredients. Store the salad ingredients separately from the dressing, if possible. Stir together all of the ingredients before serving. Store in an airtight container in the refrigerator for 2-3 days. 
SUBSTITUTIONS: You can omit the cheese and nuts, if desired. Or use another type of garnish such as sliced almonds, pine nuts, thin shavings of Parmesan cheese, sunflower seeds or avocado slices.

Nutrition

Calories: 192kcal, Carbohydrates: 18g, Protein: 3g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Cholesterol: 8mg, Sodium: 317mg, Potassium: 260mg, Fiber: 2g, Sugar: 14g, Vitamin A: 2429IU, Vitamin C: 10mg, Calcium: 98mg, Iron: 1mg
Course: Salad
Cuisine: American
Author: Ashley C.
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.

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2 comments on “Spinach and Arugula Salad”

  1. This salad is so fresh and flavorful! Love how easy it is to throw together!

  2. Such a refreshing salad! Definitely a keeper.

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