Ingredients
Scale
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