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.
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.