Spinach Arugula Salad with Easy Maple-Dijon Vinaigrette

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.

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.

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

Recipe:

Spinach Arugula Salad with Easy Maple-Dijon Vinaigrette

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• Author: Lauren Phelps

Ingredients

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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

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Instructions

1. 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.
2. Add the spinach, arugula, shallots, tomatoes, and parmesan to a big bowl.
3. 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.
4. 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

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