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
Units
Scale
Lemon Thyme Vinaigrette
- 1 lemon (zest removed with microplane)
- 1 1/2 tsp. Dijon mustard
- 1 1/2 tsp. honey (or maple)
- 1/4 tsp. table salt, plus more to taste
- 1/4 tsp. black pepper, plus more to taste.
- 1/2 cup extra-virgin olive oil
- 1 small shallot, minced
- 2 tsp. fresh thyme leaves, roughly chopped
Spinach and Arugula Salad
- 2 1/2 oz. baby spinach (about 5 lightly packed cups)
- 2 1/2 oz. arugula (about 5 lightly packed cups)
- 1/4 cup pine nuts
- 1 cup cherry tomatoes
- 1 ripe avocado
- 1/2 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 1/4 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