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Spinach Arugula Salad with Easy Maple-Dijon Vinaigrette

Spinach arugula salad in a wooden salad bowl.

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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)
  • 12 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)
  • 23 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

  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
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