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Spinach and Arugula Salad

The Spinach and Arugula Salad combines tender baby spinach and peppery arugula, tossed with tangy balsamic vinaigrette, sweet cherry tomatoes, creamy goat cheese, and crunchy toasted nuts. This refreshing salad offers a vibrant mix of flavors and textures, making it a perfect light and nutritious dish for any occasion.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 5 Person
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 5 cups baby spinach leaves
  • 5 cups arugula leaves
  • 1 cup cherry tomatoes, halved
  • 1/2 cup sliced red onion
  • 1/4 cup crumbled feta cheese
  • 1/4 cup toasted pine nuts (optional)
  • Salt and black pepper to taste
  • Balsamic vinaigrette dressing

Equipment

  • Large salad bowl
  • Mixing spoon or tongs
  • Salad serving utensils

Method
 

  1. In a large salad bowl, combine the baby spinach leaves and arugula leaves.
  2. Add the halved cherry tomatoes and sliced red onion to the bowl.
  3. If using, sprinkle the crumbled feta cheese and toasted pine nuts over the salad ingredients.
  4. Season the salad with salt and black pepper to taste. Be mindful of the salt content in the dressing and cheese.
  5. Drizzle the desired amount of balsamic vinaigrette dressing over thesalad. Start with a small amount and add more according to your preference
  6. Using mixing spoon or tongs, gently toss the salad ingredients until everything is evenly coated with the dressing.
  7. Taste the salad and adjust the seasoning or dressing if necessary.
  8. Once the salad is well mixed and seasoned to your liking, transfer it to a serving dish or individual salad plates.
  9. Serve immediately as a refreshing appetizer or side dish alongside your favorite main course.
  10. Enjoy your delicious and nutritious Spinach and Arugula Salad, savoring the combination of flavors and textures with every bite!