Simple Arugula Salad with Homemade Vinaigrette

Bright. Peppery. Effortless. The Simple Arugula Salad with Homemade Vinaigrette is the kind of recipe I reach for when I want a salad that feels fresh, lively, and decisive — not fiddly or overworked. In this post I’ll walk you through everything you need to prepare this salad like a pro: ingredient choices, step-by-step preparation, multiple vinaigrette options, plating and serving ideas, smart make-ahead tips, and a handful of variations so the salad can be a side dish one night and a satisfying main the next.

This is written to be practical and chef-level precise while still being friendly and approachable. If you want a simple, day-to-day salad that tastes restaurant-fresh, you’ll find everything you need here.

Why this recipe works (and why arugula deserves the spotlight)

Arugula is a leafy green with a distinctive peppery bite and a hint of bitterness that adds personality to a plate. Unlike more neutral greens, arugula doesn’t get lost under a dressing — it stands up to bold flavors and pairs beautifully with bright acids (lemon, vinegar), salty cheeses (Parmesan, Pecorino), and crunchy nuts. A simple, well-balanced vinaigrette is all it needs to sing.

The Simple Arugula Salad with Homemade Vinaigrette is intentionally minimal so that each component contributes. That means good arugula, a clean vinaigrette with the right acid-to-oil ratio, and a couple of textural accents. The result is fresh, quick, and extremely versatile.

Ingredients (recipe yields 4 side-salad servings or 2 hearty main-plate servings)

Salad:

• 6–8 cups fresh arugula (about 5–6 ounces / 140–170 g), washed and thoroughly dried
• 1 small handful (¼–⅓ cup) shaved or thinly sliced Parmesan or Pecorino (optional)
• 2 tablespoons toasted nuts or seeds — pine nuts, sliced almonds, walnuts, or pumpkin seeds (pepitas)
• Freshly cracked black pepper, to finish
• Flaky sea salt, to taste (season at the end, not before)

Basic homemade vinaigrette (makes ~½ cup; enough for 4 side servings):

• 3 tablespoons extra-virgin olive oil (EVOO)
• 1 tablespoon acid — fresh lemon juice or a mild vinegar (champagne, white wine vinegar, or apple cider vinegar)
• 1 teaspoon Dijon mustard (helps emulsify and adds flavor)
• ½ teaspoon honey or maple syrup (optional — balances acidity)
• 1 small shallot, minced finely (optional) or ½ teaspoon minced garlic for a bolder flavor
• Salt & pepper to taste (start with ¼ teaspoon salt)

Chef’s note: the classic vinaigrette ratio is 3 parts oil to 1 part acid; for arugula you might prefer 2:1 if you like a punchier, tangier dressing. I’ll show both options in the instructions.

Tools you’ll want to have on hand

• Salad spinner (or very clean kitchen towels) — drying greens properly is critical.
• Small jar with lid or a whisk and mixing bowl — for emulsifying the vinaigrette. A jar makes shaking easy.
• Microplane or fine grater — for shaving Parmesan or zesting lemon.
• Nonreactive bowl for tossing salad (glass, ceramic, or stainless steel).
• Tongs or salad servers — for gentle flipping.

Step-by-step: Making the Simple Arugula Salad with Homemade Vinaigrette

1. Buy and select the best arugula

Look for bright green leaves without yellowing or slimy spots. Baby arugula is tender with a lively pepperiness; mature arugula has a stronger bite and slightly thicker stems. Either is fine; if the stems are large and fibrous, strip them off.

2. Wash and dry thoroughly

Rinse the arugula in cool water to remove grit. Use a salad spinner and spin until completely dry — water dilutes vinaigrette and causes the leaves to wilt faster. If you don’t have a spinner, lay greens on clean kitchen towels and pat dry gently.

3. Toast your nuts or seeds (optional but recommended)

Toast nuts in a dry skillet over medium heat, shaking frequently, until fragrant and lightly browned — 3–5 minutes depending on the nut. Remove to a plate to cool. Toasting boosts flavor and gives a lovely crunch against the soft leaves.

4. Make the vinaigrette

Choose your acid: lemon juice for brightness or white wine vinegar for tang. Two good approaches:

• Milder (classic): 3:1 oil to acid — in a jar combine 3 tablespoons olive oil, 1 tablespoon vinegar or lemon juice, 1 teaspoon Dijon, ½ teaspoon honey, minced shallot, and a pinch of salt and pepper. Close jar and shake vigorously until emulsified.
• Brighter (for stronger arugula): 2:1 oil to acid — use 2 tablespoons olive oil and 1 tablespoon acid, increase mustard to 1.5 teaspoons for stability, and adjust honey and shallot to taste.

Taste and correct: if the vinaigrette tastes flat, add a tiny pinch of salt; if it’s too sharp, a small drizzle of oil or a touch more honey balances it.

5. Dress the salad correctly

Place the arugula in your serving bowl. Add vinaigrette sparingly — start with 1½–2 tablespoons for the quantities above. With tongs, toss quickly and lightly: you want the leaves coated, not drenched. Taste a leaf and add more vinaigrette if desired.

6. Finish with accents

Scatter shaved Parmesan, toasted nuts, and a pinch of cracked black pepper over the salad. Serve immediately. If you salt before serving, do it after tossing — salt can draw water out of leaves and make them limp if left too long.

Timing & scaling

• Prep: 10–15 minutes (washing, drying, toasting nuts, making vinaigrette)
• Hands-on cook time: 5–7 minutes
• Total time: ~15–20 minutes

To scale up, multiply the vinaigrette roughly by the number of servings and taste as you go; vinaigrettes don’t always scale linearly because different acids and mustards behave differently. For a party, make vinaigrette ahead and toss greens just before serving.

Professional tips and technique

1. Dry your greens — you cannot overstate this. Dry greens hold dressing and stay crisp.
2. Taste as you go when you make the vinaigrette. Acids and oils vary; good oil can be peppery, lemon can be sweeter or more floral. Adjust salt and acid slowly.
3. Use the sharpest tools for cheese — a vegetable peeler or microplane gives better textures for finishing cheese than pre-grated bags.
4. Emulsify properly — mustard stabilizes emulsions. For a creamier vinaigrette, whisk mustard with the acid first, then stream oil in while whisking. Or shake in a jar.
5. Don’t overdress — the goal is to enhance the leaves, not submerge them. Start small, add more if needed.
6. Serve chilled plates — cold plates and bowls keep the salad fresher longer, especially in warm weather.
7. Balance textures — arugula’s tenderness benefits from a crunchy element (nuts, seeds, or crisp celery) and a salty component (shaved hard cheese, olives) to make the flavors pop.

Flavor variations (use these to adapt the Simple Arugula Salad with Homemade Vinaigrette)

1. Citrus & Fennel

• Swap lemon juice for a mix of orange and lemon; add thinly sliced fennel and segmented orange or grapefruit. Finish with toasted almonds.

2. Pear, Blue Cheese & Walnut

• Add thin slices of ripe pear, crumbled blue cheese, and toasted walnuts. Use a balsamic vinaigrette (3:1 oil to balsamic) with a touch of maple syrup.

3. Beet & Goat Cheese

• Roast small beets, cut into wedges, and toss with arugula, crumbled goat cheese, and pistachios. Lemon-honey vinaigrette complements this well.

4. Mediterranean

• Add halved cherry tomatoes, cucumber ribbons, crumbled feta, and kalamata olives. Use a red-wine vinaigrette with oregano.

5. Grain Bowl Upgrade

• Toss arugula with cooked warm farro or quinoa, roasted root vegetables, toasted seeds, and a lemon-garlic vinaigrette. Make this a satisfying vegetarian main.

6. Protein Boost: Chicken or Salmon

• Top the salad with grilled lemon-herb chicken or pan-seared salmon for a complete meal. The peppery arugula cuts through the richness.

Pairings and serving suggestions

Because arugula has character, it pairs best with rich or savory mains to provide contrast:

• Grilled steak (arugula salad cuts through the fat)
• Roasted salmon or tuna (freshness of the salad brightens fish)
• Pasta tossed with olive oil and garlic (serve the salad alongside as a palate cleanser)
• Pizza — a spoon of vinaigrette-dressed arugula on top of a hot pie is a classic finish
• Charcuterie boards — arugula salad adds a bright green element to cured meats and cheeses

Serve the Simple Arugula Salad with Homemade Vinaigrette in shallow bowls so the leaves sit lightly rather than being stacked in a deep mound.

Make-ahead, storage, and leftovers

• Vinaigrette: Store in an airtight jar in the refrigerator for up to 7–10 days. Shake or whisk to recombine before using. If using citrus in the dressing, consume within 4–5 days for best flavor.
• Arugula: Store unwashed arugula wrapped in paper towels and sealed in a plastic bag in the refrigerator’s crisper for up to 3–4 days. Freshness varies — use sooner for best texture.
• Assembled salad: Eat immediately. Salad loses its crispness quickly after dressing. If you must prepare in advance, keep greens and vinaigrette separate and toss just before serving.
• Leftovers: If you have dressed leftover salad, use it as a bed for warm protein (e.g., reheated chicken), or fold into cooked grains to make a different salad — the warm grains will mellow the pepperiness.

Nutrition & healthy swaps

Arugula is low in calories and rich in vitamins A, C, and K, with a distinct peppery bite that can make a small portion feel satisfying. The main caloric contributor is the olive oil and any cheese, nuts, or add-ins.

Health swap ideas:

• Use less oil or replace some oil with plain low-fat yogurt for a creamier, lower-fat dressing (this changes flavor and texture, but works well with lemon and mustard).
• Swap honey for maple syrup or omit sweetener entirely.
• For nut-free diets, use toasted seeds (pumpkin or sunflower).
• For vegan diets, omit cheese and choose maple or agave in the dressing.

I avoid exact calorie counts here because ingredient brands and portion sizes vary widely, but a simple arugula salad with modest vinaigrette is generally a low-calorie side.

Troubleshooting common problems

My arugula tastes too bitter

• Choose baby arugula for milder flavor. Balance bitterness with a touch of sweetener in the dressing (honey or maple) and some salt — bitterness is often more pronounced when greens are past their prime.

The dressing split or separated

• Whisk the mustard with the acid first, then add oil in a thin stream while whisking. If already separated, add a teaspoon of warm water and whisk vigorously or use an immersion blender for a few seconds to re-emulsify.

Leaves went limp after dressing

• This usually happens because the leaves were wet or overdressed. Dry leaves thoroughly and dress right before serving. Use less dressing and toss lightly.

Salad tastes bland

• Add a pinch of coarse salt and freshly cracked black pepper. A tiny bit of acid (extra lemon or a splash of vinegar) livens flavors. Consider adding herbs like chopped parsley or basil for brightness.

Frequently asked questions

Can I use mixed baby greens instead of arugula?
Yes — mixed greens will be milder. If using a different green, adjust the vinaigrette acidity to taste.

Can I freeze the vinaigrette?
Not recommended. Freezing can break the emulsion and change texture. Refrigeration is best.

How do I make a thicker, creamier vinaigrette?
Increase the mustard to 1.5 teaspoons and whisk vigorously. Alternatively, add 1 tablespoon plain yogurt (for a creamy twist) and whisk until smooth.

What’s the best oil to use?
Use a good quality extra-virgin olive oil for flavor. For a lighter taste, a neutral oil (grapeseed) blended with a touch of EVOO works well. Avoid overly peppery or bitter oils if you want a delicate dressing.

Plating and presentation tips (chef touches)

• Use a chilled shallow bowl or plate so the leaves lie flat and show off their color.
• Toss gently — overhandling bruises leaves.
• Shave cheese over the top rather than mixing it in to create visual contrast.
• Scatter toasted nuts rather than burying them for texture contrast in every bite.
• Finish with a tiny drizzle of the best oil and a final grind of black pepper right before serving.

Final recipe: Simple Arugula Salad with Homemade Vinaigrette (printable)

Yield: 4 side servings (2 main servings)
Prep time: 10–15 minutes | Total time: 15–20 minutes

Ingredients:

• 6–8 cups fresh arugula (5–6 oz / 140–170 g), washed and dried
• 2 tbsp toasted nuts or seeds (pine nuts, walnuts, almonds, or pepitas)
• ¼–⅓ cup shaved Parmesan or Pecorino (optional)
• Freshly cracked black pepper
• Flaky salt, to finish

Vinaigrette:

• 3 tbsp extra-virgin olive oil (or 2 tbsp for a tangier dressing)
• 1 tbsp fresh lemon juice OR white wine vinegar (use 1.5 tsp Dijon if you reduce oil to 2 tbsp)
• 1 tsp Dijon mustard (or 1½ tsp for a stronger emulsion)
• ½ tsp honey or maple syrup (optional)
• 1 small shallot, minced (optional)
• Salt & pepper to taste

Method:

1. Wash and dry arugula thoroughly; chill briefly if desired.
2. Toast nuts in a dry skillet over medium heat, 3–5 minutes until fragrant; cool.
3. Make vinaigrette: in a jar combine acid, mustard, honey, shallot, salt & pepper. Add oil and shake vigorously until emulsified; taste and adjust.
4. Place arugula in a large bowl, add 1½–2 tbsp vinaigrette, and toss lightly to coat. Taste and add more dressing if needed.
5. Top with shaved cheese, toasted nuts, a final grind of pepper, and flaky salt. Serve immediately.

Parting thoughts

The Simple Arugula Salad with Homemade Vinaigrette is a small dish with big character. It’s fast to make, scales well, and is endlessly adaptable — from a refined side at a dinner party to a quick weekday lunch. The core lessons are simple: choose fresh greens, dry them completely, use a balanced vinaigrette, and add one or two textural accents. With those principles, you’ll turn a handful of arugula into a dish that feels thoughtful and satisfying every time.

Simple Arugula Salad with Homemade Vinaigrette

A bright, peppery Simple Arugula Salad with Homemade Vinaigrette—ready in 15 minutes. Fresh arugula tossed with a tangy lemon-Dijon vinaigrette, toasted nuts, and shaved Parmesan for a quick, healthy side or light main.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Course Appetizer, Main Course

Cuisine Mediterranean

Servings 4

Calories 150 kcal

Ingredients

  

Salad

• 6 –8 cups fresh arugula 5–6 oz / 140–170 g, washed and dried
• 2 tablespoons toasted nuts or seeds pine nuts, walnuts, sliced almonds, or pepitas
• ¼ –⅓ cup shaved Parmesan or Pecorino optional
• Freshly cracked black pepper to finish
• Flaky sea salt to finish

Homemade Vinaigrette (yields ~½ cup)

• 3 tablespoons extra-virgin olive oil use 2 Tbsp oil + 1 Tbsp acid for a tangier dressing if preferred
• 1 tablespoon fresh lemon juice OR white wine vinegar
• 1 teaspoon Dijon mustard increase to 1½ tsp if using less oil
• ½ teaspoon honey or maple syrup optional — balances acidity
• 1 small shallot minced finely (optional) or ½ teaspoon minced garlic
• ¼ teaspoon fine salt adjust to taste
• Freshly ground black pepper to taste

Instructions

 

• Select and prep greens: Choose bright, crisp arugula. Strip any tough stems and discard discolored leaves.
• Wash & dry: Rinse arugula thoroughly in cool water; dry completely in a salad spinner or by gently patting with clean towels. Dry leaves hold dressing better and stay crisp.
• Toast nuts/seeds (optional but recommended): Heat a dry skillet over medium heat. Add nuts and toast, stirring or shaking frequently, until fragrant and lightly browned (3–5 minutes). Transfer immediately to a plate to cool.

Make the vinaigrette:

• In a small jar or bowl combine lemon juice (or vinegar), Dijon mustard, honey (if using), minced shallot (if using), salt, and pepper.
• If using a jar: add olive oil, secure the lid, and shake vigorously until emulsified.
• If using a bowl: whisk mustard and acid together, then stream in oil while whisking to form a smooth emulsion. Taste and adjust salt, acid, or sweetener as needed.
• For a tangier profile (good with peppery arugula), reduce oil to 2 Tbsp and keep acid at 1 Tbsp, increasing mustard to 1½ tsp to stabilize.

Dress the salad:

• Place arugula in a shallow serving bowl. Start with 1½–2 tablespoons vinaigrette for the quantity above.
• Toss gently with tongs to coat leaves lightly. Add more dressing only if needed — the leaves should be coated, not soggy.

Finish & serve:

• Scatter toasted nuts/seeds and shave Parmesan over the top.
• Finish with a few pinches of flaky sea salt and a crack of black pepper. Serve immediately.

Notes

• Tips
• Always dry greens thoroughly; wet leaves dilute dressing and become limp faster.
• Emulsify mustard with acid before adding oil for a stable vinaigrette. A jar makes shaking quick and foolproof.
• Taste and adjust: olive oils and lemons vary — add tiny adjustments of salt, sweetener, or acid until balanced.
• Don’t overdress: start small and add more; you can always add vinaigrette but you can’t remove it.
• Storage
• Vinaigrette: refrigerate in an airtight jar for up to 7–10 days. Shake or whisk before using. If dressing contains fresh citrus, use within 4–5 days for best flavor.
• Arugula: store unwashed wrapped in paper towels inside a resealable bag in the crisper for up to 3–4 days. Use sooner for best texture.
• Assembled salad: serve immediately. Leftover dressed greens will wilt; instead keep components separate and toss before serving.
• Variations (quick ideas)
• Citrus & fennel: add thinly sliced fennel and orange segments; swap pine nuts for sliced almonds.
• Pear & blue cheese: add sliced pear, crumbled blue cheese, and walnuts; use a balsamic-maple vinaigrette.
• Grain bowl upgrade: toss with warm cooked farro or quinoa and roasted vegetables for a heartier main.
• Protein add-ins: top with grilled chicken or seared salmon to make it a filling entrée.
• Dietary swaps
• Nut-free: use toasted pumpkin or sunflower seeds.
• Vegan: omit cheese and use maple syrup in place of honey.
• Lower-fat: reduce oil amount and add a tablespoon of plain Greek yogurt (changes texture) or increase acid slightly.