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Enjoy this light and refreshing Spinach and Arugula Salad anytime! It’s made with fresh arugula, fresh spinach, cucumber, red onions, dried cranberries and a tangy honey mustard salad dressing. Top it with crumbled cheese and nuts or any of your favorite salad toppings.
Less is more with this beautiful, fresh and delicious salad! With easy-to-find ingredients and a simple, homemade dressing, this salad can be varied to suit your personal preferences. Mix together the homemade dressing, layer the salad ingredients in a large salad bowl and toss to coat.
Serve as a side dish or light meal.
Why You’ll Love This Salad
- Light and Refreshing – This salad contains easy to find ingredients with plenty of fresh flavor.
- Easily Adaptable – Customize this salad with any of the simple ingredient swaps listed below.
- Versatile – Enjoy the salad as a side dish, light lunch or a base for hearty protein like grilled chicken, salmon or shrimp. It’s the perfect summer salad and is a great addition to the holiday table.
- Make Ahead – Prepare the salad dressing the day before to save time.
Ingredient Notes and Substitutions
Enjoy this easy salad recipe packed with fresh ingredients and sweet and tangy honey-mustard dressing.
- Leafy Greens: Baby spinach and baby arugula are the key ingredients for this refreshing salad. Feel free to experiment by adding other fresh herbs like basil or mint, of desired.
- Add-ins: This salad combines sliced English cucumber, dried cranberries and thinly sliced red onion. You can add optional garnishes, as desired.
- Salad Dressing Ingredients: The salad dressing consists of extra virgin olive oil, white wine vinegar, Dijon mustard, honey, salt and black pepper. You can substitute the honey with maple syrup. Use white balsamic vinegar or lemon juice instead of the white wine vinegar if you prefer.
- Optional Garnish: Feel free to garnish the salad with finely crumbled feta cheese or goat cheese and toasted chopped pecans or walnuts. You can also try sliced almonds, pine nuts, pomegranate arils, sliced oranges, thin shavings of parmesan cheese, blue cheese, sunflower seeds and avocado slices.
- Optional Protein: Grilled chicken breast, grilled salmon or a plant-based protein, such as white beans, can help turn this simple spinach arugula salad into a hearty weeknight meal. This is completely optional and can be left out if you prefer.
Make Ahead
Prepare the honey mustard dressing up to 3 days in advance. Store in the refrigerator so it’s ready to use. Make sure to give the stored dressing a good shake before drizzling over the prepared salad ingredients to emulsify the flavors.
Alternatively, you can prepare the entire salad 12 to 24 hours in advance. We recommend storing the salad dressing separately, then mix it into the prepared salad ingredients just before serving.
Storage
This salad tastes best when enjoyed immediately. The fresh ingredients may soften and wilt quickly in a storage container. However, if you want to store the salad, it’s best to store the dressing and salad ingredients separately. Then mix everything together before serving. Store the salad ingredients and dressing in the fridge.
Serving Suggestions
Serve this salad with a variety of main dishes. Here are some ideas to get you inspired:
Did you try this Spinach and Arugula Salad recipe? Leave a recipe rating and review below.
Spinach and Arugula Salad
Ingredients
For the dressing:
- 3 to 4 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar, (or lemon juice)
- 1 tablespoon dijon mustard
- 1 teaspoon honey
- 1/4-1/2 teaspoon coarse salt, or to taste
For the salad:
- 3 cups baby spinach, loosely packed
- 2 cups baby arugula, loosely packed
- 1/2 English cucumber, sliced (about 1 cup)
- 1/2 cup dried cranberries
- 1/3 cup red onion, thinly sliced
- 1/4 cup feta or goat cheese, finely crumbled
- Toasted chopped pecans or walnuts, (optional)
Instructions
- Combine all of the ingredients for the dressing in a mason jar. Shake well to emulsify, then set aside. Alternatively, you can whisk ingredients together in a small bowl.
- Place spinach, arugula, cucumber, cranberries and sliced onion in a large mixing bowl. Drizzle half of the dressing over the salad and toss well to combine. Season with salt and pepper if desired.
- Divide salad between 4 bowls, garnish with crumbled cheese and toasted nuts. Serve immediately with remaining dressing on the side.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Forgot I added farmers market tomatoes.
Made it using yellow onion and olives instead of nuts, with feta cheese. Delicious.
Thank you so much for your feedback! I’m glad you enjoyed.
This salad is so fresh and flavorful! Love how easy it is to throw together!
Such a refreshing salad! Definitely a keeper.