When it comes to Arugula Salad, this is the simplest, most balanced and satisfying version I know. With just 6 simple ingredients, plus salt and pepper, it's the kind of salad that's likely to become a house recipe that you'll know by heart.
A dab of honey softens the sharp acidity of the lemon juice based dressing while enhancing the peppery arugula. And a shower of nutty, shaved parmesan cheese and buttery pine nuts rounds everything out.
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Ingredients you need to make Arugula Salad
- Baby Arugula: Ideally washed and dried, for convenience.
- Pine Nuts: You can use raw pine nuts or toast them in a dry skillet.
- Parmesan Cheese: Ideally Parmigiano-Reggiano or Grana Padano.
- Lemon: Look for a bright yellow lemon that's heavy for its size (extra juicy!).
- Honey: Just a teaspoon, but it makes the dressing.
- Olive Oil: A flavorful, extra virgin olive oil is best for this dressing.
Baby arugula is ideal here. The small, tender leaves are easy to eat and have a milder flavor than mature arugula leaves. They're also convenient, typically pre-washed and dried, so you can assemble this salad in just 10 minutes. The ideal side salad for weeknight dinners because it goes with just about any main dish you can think of. It also happens to be gluten free and with just 4 grams of carbohydrates per serving is great for those following low carb or keto diets.
How to Toast Pine Nuts
Toasting pine nuts for this recipe is optional, but easy. The simplest and most reliable way to toast pine nuts is in a dry skillet on the stove top. Place the dry skillet over medium-low heat until hot. Add pine nuts; cook and stir for 2-3 minutes until golden and fragrant. Immediately transfer to a bowl to cool. (They burn easily, so don't leave them to cool in the hot skillet.)
Recipe Options
Though I love this simple salad recipe as is, it takes well to alternatives and embellishment. No pine nuts? Pecans make a great substitution. Want to add heft? Avocado slices, crumbled goat cheese (or rounds of crispy Baked Goat Cheese) or feta are excellent additions (You might also enjoy my Watermelon and Arugula Salad).
Pair With
- Pan-Fried Lamb Chops (Serve alongside these lamb chops and you'll have a gorgeous dinner on the table in less than 30 minutes.)
- Chicken Thigh Piccata (A quick, easy and succulent take on classic Italian piccata.)
- Grilled Chicken Thighs (Crispy skin, tender, juicy chicken with just 3 ingredients and 5 minutes of prep!)
- Bucatini all'Amatriciana (Deeply savory pastas like this pair perfectly with the brightness of this salad!)
- Lemon Garlic Pasta (Double down on simplicity and freshness with this pairing - makes me think of spring!)
- Lemon Garlic Shrimp Pasta (Like the recipe above, but embellished with succulent shrimp! Or for a lighter meal, with Lemon Garlic Butter Shrimp.)
- Lemon Garlic Chicken Pasta (Another riff on the pastas above, but for chicken lovers!)
- Bacon Wrapped Pork Chops (Juicy pork chops wrapped in crispy bacon made in just 30 minutes.)
How to Make Arugula Salad
Step 1: Combine dressing ingredients (olive oil, lemon juice, honey) in a small bowl; whisk until emulsified. Season to taste with salt and pepper.
Step 2: Place arugula in a salad bowl and pour dressing over; gently toss to coat. Transfer to platter; sprinkle with parmesan shavings and pine nuts. Serve.
Arugula Salad
Ingredients
- 5 ounces baby arugula
- ¼ cup extra virgin olive oil
- 1 tablespoon fresh lemon juice about ½ lemon
- 1 teaspoon honey
- kosher salt and freshly ground black pepper to taste
- ½ ounce parmesan cheese thinly shaved with a vegetable peeler
- 2 tablespoons pine nuts toasted if desired, see recipe note
Instructions
- Place arugula in a large bowl.
- Whisk together olive oil, lemon juice, and honey in a small bowl until emulsified. Season to taste with salt and pepper. Drizzle dressing over arugula and gently toss to coat.
- Transfer salad to serving platter if desired and top with parmesan shavings and pine nuts. Serve.
Notes
- If you prefer toasted pine nuts: Place a small dry skillet over medium-low heat until hot. Add pine nuts; cook and stir 2 to 3 minutes until nuts are fragrant and lightly golden. Transfer to a small bowl to cool. (Don't leave the nuts in the hot skillet to cool as they burn easily.)
Shopping for the ingredients for this wonderful salad as we speak. Going to be part of my Mother’s Day Crab Cake dinner! Thanks for all your wonderful recipes, Marissa.
Sally, you are so kind. Thank you! Hope you have a wonderful Mother's Day!
Best arugula salad ever!!!
Thank you, Mary! So glad it was a hit.
Made this last night for the first time but definitely not the last. So light and delicious! This will be a weekly regular on the dinner table. Another fabulous recipe, Marissa!
aww...thank you so much, Sally! I'm so glad you enjoyed this!
We are in such a salad kick lately, can’t wait to make this one!
Yay! I hope you love it, Matt!
The strong flavor of arugula is delicious, but so much better with honey to balance it. I really love this simple combination of ingredients. And yes, I'll know it by heart soon. 🙂 ~Valentina
aww...you know I love to hear that, Valentin! xo
We always have arugula in our fridge. It's one of those greens that both my hubby and I like for quick salads, so I always make sure we are stocked. This is a great simple salad idea! Arugula pairs so nicely with parmesan and I love that you added pine nuts!
Thank you, Leanne! The pine nuts and that little bit of honey in the dressing elevate this one for sure. 🙂
I absolutely love a good arugula salad! The ingredients are so simple, but it's a great way to highlight a good quality olive oil. And big shavings of Parmesan cheese = yum! This salad made me laugh, though. You might remember me telling the story, but in our previous house I grew arugula. It grew well. So well that it migrated into the yard and started taking over a whole section of the grass. Oops. 🙂
I remember that, David! Who would have guessed that arugula could be invasive...lol!
I've recently taken a strong liking to arugula! I've always liked it but now I'm loving it for sandwiches and just a simple side salad too! Yours looks wonderful!
Isn't it delicious, Katherine!?
I've been eating a salad for lunch every single day (ever since self-isolation started and I find myself now making time for an actual lunch since my hubby is home). Needless to say, I am in much need of all the salad recipes!! I love arugula and actually have a container of it hanging out in my fridge. I know what I'm eating tomorrow!! I can't wait because this simple beauty sounds just perfect!!
P.s. don't be fooled into thinking I'm a crazy health junky. I eat fries (or something else similarly naughty) with my salad! 😉
haha, it's all about balance, right? I hope you love this one, Cheyanne!
This is easy, yet so GOOD with quality ingredients like pine nuts and Parmesan.
Thank you, Angie!
Marissa
I have always struggled eating Arugula, but your salad calls for a try especially because you have used pine nuts and I'm assuming it will add some crunch to beat the peppery flavour of the leaves.
Thanks
Hi there! Yes, the peppery flavor is balanced by the tangy sweet dressing, pine nuts and parmesan. if you're on the fence about arugula, be sure to use baby arugula for this. It has a milder flavor than mature leaves.
I have always loved the peppery taste of arugula Marissa! And we all need an easy, delicious salad recipe like this in our repertoire! So easy for weekend guests at the beach. Pinned!
ahh...love how you think, Mary Ann! Weekends at the beach with delicious food sound wonderful...