Eating your greens doesn’t have to feel like a chore. This spinach and arugula salad combines peppery arugula with tender baby spinach, ripe pears, juicy blueberries, tangy feta, and crunchy nuts, all brightened by a zesty lemon vinaigrette. It’s simple, refreshing, and packed with flavor and nutrients.
Easy Spinach Arugula Salad
Arugula brings a peppery bite that some find intense on its own. Mixing it with spinach tones the flavor while keeping that pleasant edge. This salad balances bitter greens with sweet fruit, creamy cheese, and crunchy nuts for a satisfying texture and taste contrast.
It’s a versatile salad that works as a light main, a side, or an appetizer. The ingredients are wholesome and the lemon vinaigrette adds a bright, slightly tart lift that pairs especially well with the pears and berries.
Ingredients
For the Dressing:
- Olive oil – A flavorful oil that makes a silky base for the dressing; a neutral oil can be used if preferred.
- Lemon – Fresh lemon juice gives the dressing a zippy acidity. This recipe uses equal parts lemon juice and olive oil for a pleasantly tart vinaigrette.
- Dijon mustard – Adds depth and helps emulsify the dressing. A small amount goes a long way.
- Peach jam – A touch of jam sweetens and rounds the vinaigrette. Use an all-fruit or no-added-sugar jam if you prefer less refined sugar.
For the Salad:
- Spinach & arugula – Use a mix of baby spinach and arugula for a balanced flavor and tender texture.
- Blueberries & pears – Sweet blueberries and sliced pears pair perfectly with the lemony dressing. Choose pears that are ripe but still firm.
- Feta cheese – Crumbled feta provides a tangy, creamy element; goat cheese can be used as an alternative.
- Almonds or walnuts – Toasted sliced almonds or chopped walnuts add crunch; pecans or pistachios also work well.
How to Make the Lemon Vinaigrette
Combine the olive oil, lemon juice, peach jam, Dijon mustard, and a pinch of kosher salt, then blend. A stick blender produces a thick, creamy, and well-emulsified vinaigrette that holds together for days. If you don’t have a stick blender, a small food processor works well; whisking is fine too, though the dressing will be thinner and less stable.
How to Make this Simple Spinach Salad
After making the lemon vinaigrette, slice the pears and assemble the salad. The recipe is easily portioned for either 4 small salads or 2 large ones.
Divide the greens among bowls, add the blueberries, pears, crumbled feta, dried cranberries (or cherries), and nuts. Drizzle with the lemon vinaigrette and toss gently to coat. Taste and add more dressing if needed, but avoid over-dressing the greens.
Measurements below are suggestions—one of the best parts of a salad is how customizable it is. Swap or adjust toppings to suit your preferences.
Substitutions & Variations
- Spinach arugula avocado salad – Add diced avocado for creaminess; use a firm-ripe avocado.
- Spinach arugula salad with goat cheese – Substitute goat cheese for feta for a tangier, softer texture.
- Spinach arugula apple salad – Swap pears for thinly sliced apples (Fuji, Gala, or Honeycrisp are good choices).
- Spinach arugula strawberry salad – Use strawberries instead of pears and switch to chopped pecans for a sweeter profile.
- Arugula-only salad – Omit the spinach and use only arugula if you prefer a bolder peppery flavor.
Recipe Tips
- If you prefer a milder dressing, start with 3 tablespoons of lemon juice and add the remaining tablespoon to taste.
- Do not overdress the salad. Add dressing sparingly and toss; you can always add more, but you can’t remove excess once the greens are coated.
- To prep ahead: make the dressing and store it separately. Assemble the salad and cover, then dress just before serving so the greens stay crisp.
- Adjust toppings freely. The ingredient amounts are guidelines—add more cheese, nuts, or fruit as you like.
Other Healthy Recipes You Might Love
- Simple Grilled Chicken Salad Recipe
- Herby Quinoa Salad with Avocado and Chickpeas
- Easy Candied Brussels Sprouts
- Pear and Arugula Salad
- Chimichurri Steak Bowl
Spinach Arugula Salad with Lemon Vinaigrette
Carolyn
Equipment
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Stick blender or small food processor (optional but recommended)
Ingredients
For the lemon vinaigrette:
- ¼ cup olive oil
- ¼ cup lemon juice, fresh squeezed
- 2 teaspoons dijon mustard
- ¼ cup peach jam
For the spinach arugula salad:
- 5 oz. baby spinach
- 5 oz. arugula
- 1 cup blueberries
- ½ cup dried cranberries or dried cherries
- 4 oz. crumbled feta cheese
- ⅔ cup sliced almonds or chopped walnuts
- 2 pears, sliced
Instructions
For the lemon vinaigrette:
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Combine the olive oil, lemon juice, peach jam, Dijon mustard, and a pinch of kosher salt. Use a stick blender to blend until thick and creamy. Set aside.
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If you don’t have a stick blender, use a mini food processor. If neither is available, whisk vigorously; the dressing will be thinner and less emulsified.
Assemble the salads:
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Divide the ingredients between 4 medium-sized salad bowls. Top with the dressing, toss gently, and serve immediately.
Nutrition