Rustically simple with incredible flavor, this Spinach Arugula Salad is the perfect side to accompany any dish! With peppery arugula and nutritious baby spinach, plus homemade croutons, big shavings of Parmesan cheese, and a quick shake of honey red wine vinaigrette, it's our go-to salad!
- A Basic Salad that's so Good! - Just a few ingredients lets the spinach and arugula be the star! Tossed with the most delicious homemade vinaigrette, this salad a staple!
- Versatile! - Arugula Spinach Salad is that quick basic side salad you need for pizza, soup, or pasta night, it really goes with anything!
- If you Love this Salad, try my Italian Mixed Greens Salad with Crispy Prosciutto, Pear Arugula Salad, and this Blueberry Goat Cheese Salad.
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Ingredients & Substitutions
Earthy baby spinach paired with peppery sharp arugula creates this simple salad, tossed with just a few extras and a bold dressing that you'll want to pour over everything!
- Spinach & Arugula - These two pair beautifully, bold and peppery arugula with mellow sweet baby spinach. You can often find them sold as a mix, or buy a bag or box of each, but really any mix of greens will work for this salad. Arugula and spinach are also really easy to grow in the garden!
- Baguette - Any crusty loaf of bread will work. Just cut them into cubes and toss with olive oil and seasoning. I used fresh thyme throughout this salad, on the croutons, in the dressing, and over the top to garnish. If you don't have fresh, you can just used dried thyme on the croutons.
- Parmesan Cheese - I always buy a block of Parmesan cheese. It keeps longer in the fridge than anything shredded, and is usually a better value. Use a vegetable peeler to get those gorgeous big shavings and then crumble them over the salad with your fingers for that country rustic feel!
- Red Onion - A few slices of sharp red onion are probably my favorite salad ingredient. They just add so much flavor! If you aren't an onion fan, you can use a milder shallot, scallions, chives, or just leave them out.
- Red Wine Honey Vinaigrette - The real star of any salad, the dressing. This one is easy, quick and so incredibly delicious! The secret ingredients are that one minced clove of fresh garlic, and the honey. The perfect balance of savory and sweet. Regular or whole grain dijon mustard emulsify the dressing, just shake it together in a jar!
See recipe card below for quantities.
Instructions
A quick batch of homemade croutons, a vinaigrette made and shaken in the jar, and this salad is ready to put together!
Step 1 - Preheat the oven to 400°F and prep your ingredients. Cut the bread into cubes, slice the onions, shave the Parmesan cheese, and shake the dressing in a jar.
Step 2 - Toss the bread cubes on a sheet pan with olive oil, garlic powder and fresh or dried thyme.
Step 3 - Bake about 10 to 12 minutes, flipping and tossing half way through and in the final minutes until crisp and golden.
Step 4 - Toss the spinach and arugula in a bowl with just some of the croutons, onions, cheese and dressing.
Add to a serving platter or use the same bowl, and top with the rest of the ingredients so everything doesn't get buried!
Helpful Tips
- Making your own Vinaigrette - Once you start making your own homemade vinaigrette, you'll probably never go back to store-bought dressings, it's just so easy. This is my basic Vinaigrette in a Jar, always in the door of the fridge, and this recipe is just a variation of it. A clove of fresh chopped garlic really makes a difference, and that sharpness is nicely balanced with honey or real maple syrup.
- Fresh Herbs - If you have them, fresh herbs elevate any dish! I used fresh thyme in the croutons, a few leaves in the vinaigrette, and to garnish the salad. Basil, parsley, oregano, sage or rosemary would be nice variations.
- Adjust the Size - You can really make this salad for any amount of people, large or small! Just eye-ball the amounts, nothing needs to be precise.
Serving Suggestions and Pairings
This basic spinach arugula salad goes well with really any main course that needs a side salad!
- Main Courses - Especially nice with pastas like Grandpa's Spaghetti and Meatballs, Bacon Mushroom Green Bean Pasta, or Manicotti with Meat Sauce. We love it with Homemade Pizza or alongside Pasta Fagioli Soup, Sausage Gnocchi Soup, Ham and White Bean Soup, or Simply Perfect Beef Roast.
- Add Protein - Serve it with Simple Roasted Salmon or Cast Iron Skillet Chicken Breast for a complete meal!
- Additional Toppings - Make this salad your own by adding extras like cherry tomatoes, cucumbers, kalamata olives, avocado, bacon or crispy prosciutto.
Recipe FAQs
Leftover spinach has such mild flavor it can easily be tossed into smoothies, soups, or pasta sauces. Arugula is delicious on sandwiches and salads like this Ciabatta Steak Sandwich, or this Tomato Feta White Bean Salad.
You can use a baguette or really any kind of rustic French, Italian or country style loaf. My Overnight Dutch Oven Bread makes great croutons!
The homemade croutons can be made a day in advance and kept in an airtight container on the counter. The dressing can also be made ahead anytime and will keep in the fridge for up to a month. Just let it come to room temperature and shake well before using. The bowl of salad could be arranged with the onions and Parmesan and kept in the fridge, then just toss with the croutons and dressing just before serving.
More Salads to Try!
If you made this recipe, I'd love to hear how you liked it! Be sure to leave a star rating by clicking the stars in the recipe card, or leave a comment below!
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Spinach Arugula Salad
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Print Pin RateIngredients
For the Croutons
- 2 to 3 cups baguette cubed (any crusty loaf)
- 1 Tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon thyme fresh or dried
For the Dressing
- ½ teaspoon kosher salt
- 8 grinds fresh black pepper
- 1 small clove garlic minced
- 1 teaspoon dijon mustard
- 1 Tablespoon honey
- 2 Tablespoons red wine vinegar
- 3 Tablespoons olive oil
For the Salad
- 5 ounces baby spinach and arugula mix
- ⅛ cup red onion thinly sliced
- ⅓ cup Parmesan cheese shaved with a vegetable peeler and crumbled
Instructions
- For the Croutons, preheat the oven to 400℉. Add the cubed baguette to a sheet pan and drizzle with olive oil, garlic powder, and thyme. Toss well with your hands to coat. Bake 10 to 12 minutes, flipping about half way through and as they reach the end, until crisp and golden. Allow to cool.
- For the Dressing, add all ingredients to a small jar with a lid and shake well to emulsify. Or whisk together in a small bowl.
- For the Salad, toss the arugula and spinach with the dressing and some of the red onion, Parmesan cheese shavings, and croutons, saving the remainder to add over the top. Garnish with more fresh thyme leaves if you like.
Notes
- Fresh Herbs - If you have fresh thyme, you can use some on the croutons, add a few leaves to the dressing and use the fresh leaves to garnish the salad. If you are using dried, just use them on the croutons.
- Parmesan Cheese - Use a vegetable peeler to shave big pieces from a block of Parmesan cheese, then crumble the shavings with your fingers over the salad. You can also buy it this way, but it's usually cheaper if you buy a block and will last longer.
- Vinaigrette - The red wine vinegar could be subbed with lemon juice or white wine vinegar. Regular or whole grain dijon mustard will work. Honey could be substituted with real maple syrup.
- Extra Dressing - You may or may not use all the dressing. Extra will last in the fridge for 1 month.
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