This Spinach and Arugula Salad is bright, balanced, and built around a vibrant lemon thyme vinaigrette that truly carries the dish. Tender spinach softens arugula's peppery bite, while creamy avocado, sweet cherry tomatoes, toasted pine nuts, and shaved cheese add richness and texture. This is a restaurant-quality salad that feels equally at home next to roast chicken or served on its own for lunch.
Too often, salads are an afterthought. The rush of the day typically means you'll throw together some pre-washed lettuce greens with a store-bought dressing and maybe add whatever cheese is in your fridge. This salad instead leans on my background working in restaurants and going to culinary school--the goal here is a well-balanced salad that's equally mouth-wateringly delicious and super simple to make at home. The end result is a simple spinach and arugula salad with avocado and homemade Lemon Thyme Vinaigrette that feels special without being fussy.
Why You'll Love This Recipe
- Balanced, not bitter: Baby spinach tempers arugula's peppery edge.
- Dressing-forward: The lemon thyme vinaigrette is bright but rounded, not sharp.
- Flexible: Works as a side dish, a light main salad, or a base for added protein.
- Reliable: Clear ratios, no guesswork, no soggy greens.
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Ingredients That Matter
This recipe features standard grocery-store ingredients that should be readily available all year.
- Baby Spinach & Arugula. A 50/50 mix keeps the salad fresh without overwhelming bitterness.
- Ripe Avocado. Adds creamy contrast to the acidity of the dressing.
- Cherry Tomatoes. Sweet, juicy, and sturdy enough to hold their shape.
- Pine Nuts. Toasted for richness and subtle crunch.
- Shaved Aged Provolone or Parmesan. Salty, savory depth (see cheese note below).
- Lemon Thyme Vinaigrette. Features fresh lemon juice and zest, olive oil, fresh thyme, minced shallot, Dijon mustard, honey, salt, and pepper.
See recipe card for quantities.
How to Make Spinach and Arugula Salad
This recipe comes together in about 15 minutes, meaning it's the perfect salad for a busy weeknight meal.
- Make the dressing: Whisk together lemon juice, mustard, honey, salt, and pepper in a large mixing bowl. Slowly drizzle in oil while constantly whisking; add lemon zest, fresh thyme, and minced shallot. Pour out all but 2 tablespoons of the dressing into a small bowl or measuring cup.
- Gently Toss Greens: Wash and dry the baby spinach and arugula thoroughly. Add to the bowl with some of the dressing and gently toss just until coated.
- Prep the Toppings: Toast the pine nuts in a dry skillet over medium heat or in a 350F oven for 4-6 minutes. Cool for 5 minutes. Slice the tomatoes in half and thinly slice the avocado.
- Assemble the Salad: Add half the tomatoes, pine nuts, and shaved cheese to the bowl and gently toss. Transfer the salad to a serving bowl and top with remaining pine nuts, tomatoes, and cheese. Top with sliced avocado and serve with more dressing on the side. Serve immediately.
Adam's Pro Tip
Always dress a salad with less vinaigrette than you think you need. Here the recipe starts with only 2 tablespoons, which is plenty for delicate greens like baby spinach and arugula to get thoroughly coated without wilting the greens. Remember, you can always add more dressing, but overdressing can't be undone.
Substitutions and Variations
There are plenty of tweaks and substitutions you can make to this recipe depending on your flavor preferences or dietary restrictions:
- Nuts - If you don't love pine nuts, consider swapping in toasted sliced almonds, chopped walnuts, or pecans. Be sure to give these nuts a light toasting before adding to the salad. If you have a nut allergy, simply skip the nuts and consider adding sunflower seeds or pepitas.
- Greens - Use all arugula for a more peppery salad, or add baby kale for extra structure. You can also simply use baby lettuce greens.
- Make it Vegan - Skip the cheese or use a shaved plant-based alternative. You can also make the dressing with maple syrup instead of honey.
- Add Protein - Grilled chicken, roasted salmon, rotisserie chicken, or a soft-boiled egg turns this salad into a complete meal. You can also add tinned fish like canned tuna or sardines.
Cheese Options: Parmesan vs Aged Provolone
Both cheeses work very well in this salad. The goal is to have a sharp, slightly pungent and salty cheese that complements the bitter greens but doesn't get lost in the other add-ins. Simply pick your favorite flavor profile:
- Aged Provolone - This is my personal favorite choice as aged provolone has a creamy, slightly sweet, and sharp finish. My wife even commented when she tried this salad that it tastes like a restaurant-quality salad when using aged provolone.
- Parmesan - It may be tough to find a good quality aged provolone (check your local Italian or European markets), so parmesan may also work. I love it for its salty, assertive flavor.
- Other Cheese Options - You have plenty of other options here, including goat cheese, blue cheese, and even feta cheese. However, the flavor profile will certainly change. All of these options will taste great.
What to Serve it With
This salad pairs especially well with:
- Roast or grilled chicken
- Air Fryer Parmesan Crusted Chicken
- Smothered Skillet Chicken with Artichokes and Red Peppers
- Simply cooked fish (salmon, halibut, cod)
- Lemon Caper Pasta
- Rigatoni Al Forno
- Spaghetti Arrabiata
It also makes a delicious lunch or a side to a dinner party.
Make-Ahead and Storage
This salad is best served right after it's dressed. However, you can make the vinaigrette up to 5 days ahead and refrigerate in a mason jar or airtight container. Bring it to room temperature before using. The oil will likely solidify and it may separate a bit so be sure to shake it or stir before using.
You can also prep the salad components ahead of time. Wash and dry the greens ahead, toast the pine nuts, and shave the cheese in advance; store all components separately.
Wait to dress the salad until serving for best texture. Once dressed, this salad is best eaten immediately.
FAQ
You can prep all components in advance, but wait to dress the salad until just before serving.
Slice it last and toss gently with the dressed greens. The acidity from the vinaigrette helps slow oxidation.
It works best fresh. For meal prep, store the dressing separately and add avocado right before eating.
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Recipe
Spinach and Arugula Salad
- Total Time: 15 minutes
- Yield: 6 cups 1x
Description
This Spinach and Arugula Salad is bright, balanced and built around a vibrant lemon thyme vinaigrette that carries this dish. Tender spinach softens arugula's peppery bite, while creamy avocado, sweet cherry tomatoes, toasted pine nuts, and shaved cheese add richness and texture. This is a restaurant-quality salad that feels equally at home next to roast chicken or serve on its own for lunch.
Ingredients
Lemon Thyme Vinaigrette
- 1 lemon (zest removed with microplane)
- 1 ½ tsp. Dijon mustard
- 1 ½ tsp. honey (or maple)
- ¼ tsp. table salt, plus more to taste
- ¼ tsp. black pepper, plus more to taste.
- ½ cup extra-virgin olive oil
- 1 small shallot, minced
- 2 tsp. fresh thyme leaves, roughly chopped
Spinach and Arugula Salad
- 2 ½ oz. baby spinach (about 5 lightly packed cups)
- 2 ½ oz. arugula (about 5 lightly packed cups)
- ¼ cup pine nuts
- 1 cup cherry tomatoes
- 1 ripe avocado
- ½ cup shaved aged provolone or parmesan cheese
Instructions
Lemon Thyme Vinaigrette
- To make the dressing, juice the lemon in a medium bowl. You should have about ¼ cup of juice. Add the mustard, honey, salt and pepper and whisk to combine. Slowly drizzle in the oil while continuing to whisk until the sauce is emulsified. Whisk in the shallot, thyme, and lemon zest. Adjust seasoning with more salt and pepper. if the dressing is too acidic, slowly drizzle in more oil, 1 tablespoon at a time. Pour out all but 2 tablespoons of the dressing into a small bowl and set aside.
Spinach and Arugula Salad
- To assemble the salad, wash the baby spinach and arugula and add to the large mixing bowl with 2 tablespoons of dressing. Gently toss.
- Prep the other ingredients. Toast the pine nuts in a small skillet over medium heat for 3-4 minutes or in a 350F oven for 5-6 minutes. Cool slightly. Cut tomatoes in half and thinly slice the avocado.
- Assemble the salad. Add half the pine nuts, tomatoes, and cheese to the large mixing bowl and gently toss to combine. Transfer to a serving bowl and top with remaining cherry tomatoes, pine nuts, and cheese. Top with avocado. Serve immediately with more dressing on the side.
Notes
- This salad tastes best served immediately. You can make the dressing ahead of time and store in an airtight container for up to 5 days. Let it come to room temperature and stir to re-emulsify.
- You can swap out the pine nuts for sliced almonds, chopped walnuts, or pecans. Be sure to toast the nuts.
- You can also leave the nuts out completely and instead use sunflower seeds or pepitas.
- Swap out the aged provolone or parmesan cheese for feta, blue cheese, or even goat cheese (note the flavor profile will certainly change, but these cheeses will all taste great).
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No Cook
- Cuisine: American
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