Spinach Arugula Salad with Balsamic Basil Dressing is perfect for a simple weekday meal. It also makes a gorgeous salad to serve when hosting.
Spinach Arugula Salad
Here's how I love to make salad using spinach and arugula. This is a quick throw-it-together salad that works deliciously as a healthy lunch, and as a dinner salad when hosting friends.
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Restaurant Like Salad to Make at Home
I'm a salad person when I go out to eat. Salads are one of the few dishes that can showcase various textures and flavors, all in in one bite. At restaurants, the first thing I do is to check the menu for salads. There are endless combinations you can make with a salad, so they never get old.
At home, I often find salads a bit tedious to make because they require many ingredients and steps. Honestly, I go through a lot of bagged salad kits. I don't love them, but I appreciate the ease and convenience.
This Spinach and Arugula Salad with Balsamic Basil Vinaigrette came to me when I had a craving for a restaurant-like salad. It's actually very easy to make, and it really does transport me to a cafe's outdoor patio.
Ingredients for Spinach and Arugula Salad
- Baby spinach
- Baby arugula
- Pecans
- Avocado
- Tomatoes
- Parmesan cheese
- Balsamic basil vinaigrette
The full ingredients and quantities are below in the recipe card. Here are a few helpful tips about the ingredients to answer any questions you might have.
Can I Use Regular Spinach Instead of Baby Spinach?
Baby spinach has mild and young leaves that are perfectly tender to use in salads. I always use baby spinach if I'm eating it raw.
This leafy green is also packed full of so many nutrients and vitamins. By eating it raw in a salad, your body will absorb and use more of the good stuff.
Baby Arugula vs. Arugula
Arugula has a distinctive peppery flavor that gets stronger as it matures. Baby arugula is picked when the leaves are smaller, more tender, and less flavorful.
I like salads made with both baby arugula and regular arugula. Really, it's more a personal preference which one you use.
Since this recipe uses a spinach and arugula mix though, using regular arugula is fine. However, if I am making this recipe for guests and I'm not sure about their preference for strong tasting arugula, I'll stick with baby arugula for a milder flavor.
More About the Balsamic Basil Dressing
Fresh basil does the heavy lifting in my homemade Balsamic Basil Dressing, imparting a herby flavor that goes so well with tangy balsamic vinegar. Honey gives the dressing a floral sweetness, holding all the flavors in balance.
Hop over to get the super simple recipe for my Balsamic Basil Vinaigrette Dressing.
It'll only take a few minutes to whip together with either a food processor, blender or immersion stick blender. Don't forget to save it too - it's delicious as a marinade.
How To Make Basil and Arugula Salad
It's so quick and easy to make this salad, and no cooking is required.
Simply toss everything together with the dressing and serve immediately. After tossing the salad with the dressing, it will continue to release liquid and the avocado pieces will brown the longer they sit.
If you prefer, for appearance, you can save the pecan pieces to sprinkle on the top of the salad at the very end.
Tips To Save Time
Prepping food can be a rush. I get it! To save time, I use triple-washed bagged baby spinach and triple-washed bagged baby arugula. One handful of leaves is approximately 1 cup, so leave out the measuring cup too.
In addition, while it is simple to toast your own pecans in a frying pan, go ahead and use this roasted & salted pecan halves. It's a pantry staple we keep handy.
I hope you try this Spinach and Arugula Salad soon. It's such a healthy salad that's packed full of greens. The tangy, herby and sweet balsamic basil vinaigrette really makes it special.
Love to know what you think below! Also, do you have different add-in and substitutions that you made? I'm always interested in hearing new ideas.
Spinach Arugula Salad
Ingredients
- 2 cups baby spinach - washed and dried
- 1 cup baby arugula - washed and dried
- ¼ medium carrot - thinly shaved
- ¼ cup chopped roasted and salted pecans
- ¼ cup shredded or shaved parmesan cheese
- 1 whole ripe avocado - sliced
- ½ medium tomato - sliced
- Balsamic Basil Vinaigrette Dressing - recipe link in notes
Instructions
- Combine everything together and toss it with the dressing. If you would like, for appearance, you can reserve the pecans and sprinkle it over the salad at the end. Serve immediately.
Notes
sophia says
made it for a dinner party and it was hit