Spinach and Arugula Salad

This light and refreshing salad with spinach, arugula, cucumbers, dried cranberries and red onions is served with a homemade honey mustard dressing.

Course Salad

Cuisine American

Prep Time 20

Total Time 20

Servings

Calories 192kcal

Author Katie G.

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