Arugula Salad

Why This Simple Arugula Salad Is a Weeknight Favorite

I make this arugula salad at least once a week. It’s the one salad I always have the ingredients for, and it never feels boring. The peppery bite of baby arugula, the bright lemon dressing, and the salty crunch of parmesan and pine nuts come together in a way that works with any meal.

Reasons to Love This Arugula Salad

• It comes together in under 10 minutes with just a handful of ingredients.
• The dressing uses everyday staples, olive oil, lemon, honey, but tastes bright and fresh.
• The contrast of peppery greens, nutty pine nuts, and salty parmesan makes it feel gourmet.

Key Ingredients for the Best Arugula Salad

• Baby arugula: Its smaller leaves have a milder peppery flavor than mature arugula. Look for it in the produce section near bagged salads. If you can’t find it, regular arugula works too, just expect a stronger bite.
• Parmesan cheese: Buy a wedge of high-quality parmesan and shave it yourself with a vegetable peeler. The shavings are thin and melt slightly into the salad. Pre-shredded cheese won’t give the same texture.
• Pine nuts: Toasted pine nuts add a buttery crunch. Toast them in a dry skillet over medium heat for about 2 minutes, shaking frequently, until golden. They’re pricey, so you can swap in chopped walnuts or almonds.

Kitchen Tools You’ll Need for Arugula Salad

• Large bowl for tossing the salad
• Small bowl for mixing the dressing
• Whisk for emulsifying the dressing
• Vegetable peeler for shaving parmesan
• Citrus juicer (optional but helpful for juicing lemons)

Tips for Making Perfect Arugula Salad

The key to this salad is not overdressing. Start with half the dressing and add more if needed, the arugula should be lightly coated, not drowning. Toast the pine nuts just before serving because they lose their crunch quickly. Use a vegetable peeler to get thin shavings of parmesan; thick chunks won’t distribute as nicely. The dressing can be made up to a day ahead and whisked again before using.

Expert Tips for a Better Arugula Salad

The small amount of honey in the dressing isn’t for sweetness, it balances the tartness of the lemon and rounds out the flavor. Use fresh lemon juice, not bottled; bottled has a flat, sour taste that won’t give you the same brightness. For the best texture, dress the salad right before serving so the arugula stays crisp.

Easy Arugula Salad Variations to Try

If you want to change things up, try swapping the pine nuts for candied pecans or toasted almonds. You can also replace the parmesan with crumbled goat cheese or feta for a tangier salad. Add dried cranberries or fresh sliced pears for sweetness, or toss in cherry tomatoes and cucumber for extra crunch. To make it a meal, top with grilled chicken or salmon.

What to Serve with Arugula Salad

This simple arugula salad pairs beautifully with pasta dishes like baked ziti or cacio e pepe. It also goes well with lemon butter chicken or pistachio-crusted salmon. For a light meal, serve it alongside a bowl of soup or a slice of crusty bread.

How to Store Leftover Arugula Salad

Store leftover dressed salad in an airtight container in the fridge for up to a day, but note that the greens will wilt quickly. For best results, store the dressing separately and dress the salad just before serving. The undressed arugula can be stored in a damp paper towel-lined bag in the crisper drawer for a few days.

Arugula Salad FAQs