This Spinach Arugula Salad is crispy, refreshing, filling, and oh-so-easy to whip up, right down to the quick, 4-ingredient Honey Dijon Vinaigrette.
Apple Cider Vinegar
Avoid food waste when you can! Instead of throwing away the aquafaba (aka chickpea water), consider saving it and using it in another recipe altogether, such as this Chocolate Pie!
To make the vinaigrette, add the olive oil, apple cider vinegar, Dijon mustard, and honey to a jar fit with a lid. Close the lid tight and shake vigorously to emulsify.
Let's start the salad! Prep the leafy greens (if necessary) and berries. Slice the red onion and drain the chickpeas.
Add the spinach and arugula to a large mixing bowl and toss. Then, add the berries, onion, chickpeas, nuts, and feta and toss again.
Add the Honey Dijon Vinaigrette to the salad just before serving or serve the vinaigrette on the side. Enjoy!
Salad without any vinaigrette will last ~4hr on the counter at room temperature. It will last up to three days in the refrigerator in an airtight container.