Looking for a vibrant salad that comes together quickly and feeds a crowd? This Spinach Arugula Salad with Honey Dijon Vinaigrette is packed with flavor, texture, and nutrients and is easy to make.
The combination of spinach and arugula as the base for this easy salad recipe brings freshness and flavor. Additionally, each element was carefully selected to bring a combination of sweet, tang, crunch, and earthiness to each and every bite.
In this recipe, you will learn how to quickly whip up a crowd-pleasing salad.
You’ll also learn how to make a quick Honey Dijon Vinaigrette to dress the salad using a quick emulsifying technique in a glass jar (psst… this is the same flavor profile I use in this Salmon Quinoa Bowl, so if you’re loving this combo, check that out next!).
As a mom managing her time with a passion for big flavors, sometimes I just need a tasty, satisfying meal without even turning on the oven.
Spinach Arugula Salad with Honey Dijon Vinaigrette Ingredient Highlights
You can use any berries in this salad- choose what’s in season! Blackberries, blueberries, strawberries, and raspberries are all delicious in this salad.
You can also go with any nuts of your choosing. Like pecans, walnuts, almonds, cashews, or pistachios. I used shaved almonds. If you want to elevate this salad, try adding these Candied Walnuts!
As for the simple vinaigrette, the Dijon mustard can be grainy or smooth, up to you! I used apple cider vinegar, but sherry vinegar, white wine vinegar, or champagne vinegar all work, too.
Spinach Arugula Salad Tips and Tricks
What to Add to a Salad with Spinach and Arugula
Peel, core, and slice your onions thin. You’ll also want to drain and rinse your canned chickpeas and rinse and dry your berries.
Leafy greens like spinach and arugula are usually sold pre-washed but check the packaging to make sure.
Combine the spinach and arugula in a large mixing bowl first. Then, add the red onion, chickpeas, berries, nuts, and cheese.
Use salad tongs to toss the salad, distributing the ingredients evenly throughout the leafy greens.
Oil and vinegar notoriously do not combine easily. My favorite way to make a vinaigrette is to add the olive oil, apple cider vinegar, Dijon mustard, and honey (or agave nectar or maple syrup) to a jar with a lid.
Secure the lid on the jar nice and tight and then shake vigorously to combine. When the oil and vinegar do combine, they create an emulsion, which will give the vinaigrette an almost creamy texture.
I highly recommend serving the Honey Dijon Vinaigrette on the side and allowing everyone to dress their own individual salad. For one, some people may like more dressing than others.
Even more importantly, the longer the salad sits with the vinaigrette on it, the more likely it is to get soggy.
And thirdly, leftover salad without the dressing will last much longer in the fridge than salad that is already dressed.
If you do wish to dress the entire salad, you can use up all of the vinaigrette. This recipe is designed to make just the right amount for this particular salad.
Additional Salad Serving Ideas
This salad is delicious enough as it is, but if you want to add some protein to elevate it to main dish status, consider adding roasted vegetables or fish!
My favorite fish and veggie recipes to add to this salad are:
Storing Leftover Spinach Arugula Salad
Salad without any vinaigrette will last on the counter at room temperature for about four hours. In an airtight container, it will last up to three days in the refrigerator.
If you have leftover Honey Dijon Vinaigrette, it can last in a sealed airtight jar for up to 3 months.
If your salad has vinaigrette on it, it’s best to enjoy it within a couple of hours before it gets too soggy.
Spinach Arugula Salad with Honey Dijon Vinaigrette
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Glass Jar with Lid (optional)
Ingredients
Quick and Simple Honey Dijon Vinaigrette
- ¼ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey or agave nectar
- 1 tablespoon Dijon mustard
Spinach Arugula Salad
- 5 ounces spinach
- 5 ounces arugula
- 6 ounces berries of choice
- 15 ounces chickpeas aka garbanzo beans (1 can = 15 ounces chickpeas)
- ½ large red onion
- ¾ cup nuts of choice
- 2 ounces crumbled feta
Instructions
Honey Dijon Vinaigrette
- Add the olive oil, apple cider vinegar, Dijon mustard, and honey (or agave nectar or maple syrup) to a jar fit with a lid. Close the lid tight and shake vigorously to emulsify.¼ cup extra-virgin olive oil, 2 tablespoons apple cider vinegar, 2 tablespoons honey or agave nectar, 1 tablespoon Dijon mustard
Spinach Arugula Salad
- Rinse and dry your leafy greens (if necessary) and berries. Slice your red onion and drain your chickpeas.5 ounces spinach, 5 ounces arugula, ½ large red onion, 15 ounces chickpeas aka garbanzo beans, 6 ounces berries of choice
- To a large mixing bowl, add the spinach and arugula and toss. Then, add the berries, onion, chickpeas, nuts, and feta and toss again.¾ cup nuts of choice, 2 ounces crumbled feta
- Add the Honey Dijon Vinaigrette to the salad just before serving or serve the vinaigrette on the side. Enjoy!
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