This spinach arugula salad with easy maple dijon vinaigrette is my go-to salad when I need something nutritious yet delicious! And just like any good salad, the dressing is what takes it to a whole new level. I usually toss only half the salad with dressing so it doesn’t get soggy—then the next day, lunch is done. Add a boiled egg, some tuna, beans, or even a little bacon and it turns into a perfectly filling bowl.
Why This Spinach Arugula Salad with Dijon Dressing Works
This one’s become a regular in our house. My teens love it too—it’s one of those gateway salads that actually gets eaten. I’ve seen them top it with their favorite proteins (usually eggs or tuna) when they’re feeling hungry or just want to bulk it up. Versatile, fast, and full of flavor.
I credit just how delicious this salad is to the maple-dijon vinaigrette. With just a quick shake in a jar you get a silky vinaigrette that’s tangy, slightly sweet, and completely addictive! The combination creates a salad that’s both light enough for a side dish and substantial enough when topped with protein for a complete meal.
Ingredients You Need
For the Salad
- Baby Spinach: Spinach has loads of nutrients but also balances out the flavors of the peppery arugula.
- Arugula: For a distinctive peppery bite! If you prefer, you can use mixed greens and get additional greens in there, too.
- Shallots: Milder than red onions but more complex than green onions, they add the perfect gentle bite!
- Cherry Tomatoes: These add sweet little bursts of acidity that brighten the whole salad.
- Shaved Parmesan: Use a vegetable peeler to shave the parmesan right off the block!
For the Dressing
- Dijon Mustard: Dijon mustard acts as an emulsifier to create a creamy texture, but also adds a tangy flavor.
- Maple Syrup: To balance out all the flavors with a touch of sweetness.
- Garlic: For a depth of savory flavor!
- Lemon Juice: Lemon juice is the acid here! I prefer it to apple cider vinegar for its light yet tangy flavor.
- Avocado or Olive Oil: Use a high quality avocado oil or extra virgin olive oil.
- Fine Sea Salt & Black Pepper: To taste!
How to Make Easy Arugula and Spinach Salad with Maple Dijon Dressing
- Make the Homemade Salad Dressing: Add all vinaigrette ingredients to a small jar with a lid. Shake until smooth and creamy. Taste and adjust—more lemon if you want it zippier, more maple if it needs a touch of sweet.
- Place Salad Ingredients in Bowl: Add the spinach, arugula, shallots, tomatoes, and parmesan to a big bowl.
- Mix with Dressing: Drizzle with a few spoonfuls of vinaigrette (you probably won’t need all of it), then toss gently and serve. Or skip the toss and let everyone dress their own—makes for better leftovers.
- Store Dressing for Later: Leftover vinaigrette keeps in the fridge for up to a week. Just shake before using again.
Tips for Success
- Dress right before serving. For maximum crispness, dress the salad just before you’re ready to eat. I will sometimes store the salad for later with some of the dressing on it, which is okay for one day. But if you want to eat the salad over a few days, definitely store the salad separate from the dressing until you are ready to eat.
- Taste the dressing before adding it to the salad! It is important to taste test and make sure you like the taste of the dressing. Add more salt if too tangy and add more lemon if too salty or sweet.
- Layer, don’t toss. For a prettier presentation, layer your ingredients rather than tossing them. Start with greens, add toppings, drizzle with dressing, and finish with shaved parmesan.
Recipe Variations
Here are some optional add-ins (aka clean-out-the-fridge material):
- Sliced avocado
- Radishes, cucumber, or bell peppers
- Roasted sweet potatoes or butternut squash
- Cooked lentils or white beans
- Soft-boiled or jammy eggs
- Flaked tuna or leftover salmon
- Crispy bacon or prosciutto
- Croutons (store-bought or the random heel of bread toasted in a pan)
- Toasted nuts or seeds
- Goat cheese
- Leftover grilled chicken, steak, or shrimp
- A scoop of quinoa, farro, or couscous
- Even a handful of tortilla chips or crushed pita chips for some crunch
Frequently Asked Questions
The dressing can be made up to a week ahead. For the salad, you can prep all components and store them separately, then assemble just before serving. If you want to pre-assemble, leave the dressing off until serving time.
Honey works wonderfully as a 1:1 substitute if you don’t have maple syrup on hand. It will have a slightly different flavor, though!
This salad doesn’t ask for much and plays nice with whatever’s going on. We eat it alongside grilled cheese, paninis, soup, or leftover pasta—it’s kind of become the default “something green” on the table.
More Recipes to Try
- Iced Dirty Matcha Latte
- Roasted Asparagus & Carrots with Pesto
- Spicy Tuna Sandwich
- Garlic Hot Honey Chicken Wings
- Strawberry Matcha Banana Pudding
Spinach Arugula Salad with Easy Maple-Dijon Vinaigrette
Ingredients
For the salad:
- 3 cups baby spinach (about half a 5 oz bag)
- 3 cups arugula (about half a 5 oz bag)
- 1–2 shallots, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup shaved parmesan (or more if you want it extra)
For the vinaigrette:
- 2 teaspoons Dijon mustard
- 2 teaspoons maple syrup (or honey)
- 2 garlic cloves, minced (or less if you’re not a garlic person—we love it around here)
- 2–3 tablespoons lemon juice (1 large lemon)
- 1/3 cup avocado oil or extra virgin olive oil
- 1/4 teaspoon fine sea salt, more to taste
- A few cracks of black pepper
Instructions
- Add all vinaigrette ingredients to a small jar with a lid. Shake until smooth and creamy. Taste and adjust—more lemon if you want it zippier, more maple if it needs a touch of sweet.
- Add the spinach, arugula, shallots, tomatoes, and parmesan to a big bowl.
- Drizzle with a few spoonfuls of vinaigrette (you probably won’t need all of it), then toss gently and serve. Or skip the toss and let everyone dress their own—makes for better leftovers.
- Leftover vinaigrette keeps in the fridge for up to a week. Just shake before using again.
Notes
Optional add-ins (aka clean-out-the-fridge material):
- Sliced avocado
- Radishes, cucumber, or bell peppers
- Roasted sweet potatoes or squash
- Cooked lentils or white beans
- Soft-boiled or jammy eggs
- Flaked tuna or leftover salmon
- Crispy bacon or prosciutto
- Croutons (store-bought or the random heel of bread toasted in a pan)
- Toasted nuts or seeds
- Leftover grilled chicken, steak, or shrimp
- A scoop of quinoa, farro, or couscous
- Even a handful of tortilla chips or crushed pita chips for some crunch
