Arugula and Spinach Salad

Name: Arugula and Spinach Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 2 cups arugula; 2 cups baby spinach (or regular spinach); 1/4 cup pine nuts (optionally toasted); 1/2 cup sundried tomatoes (in oil, drained, diced); 1 peach (thinly sliced); 1/4 cup feta cheese (cumbled); 3 tablespoons avocado oil; 1 tablespoon balsamic vinegar; 1 teaspoon honey; 1 clove garlic (minced); 1/2 teaspoon salt (or to taste); 1/4 teaspoon ground black pepper (or to taste)

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This fresh and flavorful Arugula and Spinach Salad is both nutritious and delicious. It combines the peppery flavors of arugula and the tender goodness of baby spinach with juicy slices of peach, adding a touch of natural sweetness. The salad is then tossed in a tangy homemade dressing! Not only is this salad packed with vitamins and antioxidants, but it's also incredibly easy to prepare, taking just 15 minutes from start to finish.

Arugula and Spinach Salad in a white salad bowl.

We were having friends over for a barbecue the other night and I made this Arugula and Spinach Salad, our famous Cod Liver Deviled Eggs as an appetizer, and my personal favorite, these Easy 3-ingredient Baked Potato Wedges. They tried the potato wedges and deviled eggs before, but the salad was new. The fresh, vibrant flavors of the arugula and spinach, combined with the sweetness of peaches, the tanginess of sundried tomatoes, and the crunch of toasted pine nuts, were a big hit! The light and refreshing salad perfectly complemented the rich and savory appetizers. It was a really nice, summary, addition to the barbecued meat.

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Ingredients
Substitutions and variations
Preparation
Top Tips
Frequently Asked Questions
Serving suggestions
Other nutritious salad recipes
Recipe
Comments

Ingredients

Arugula: has a peppery and slightly bitter taste. Rich in vitamins A, C, and K, as well as calcium and folate! You should also try this Citrus Shrimp Salad with arugula!
Spinach: has a mild and slightly sweet, balancing the stronger flavors of arugula. Also high in vitamins A, C, and K, as well as iron, and magnesium.
Peach: sweet and juicy, adding a burst of natural sweetness. Choose peaches that are ripe but still firm enough to hold their shape when cut.
Sundried Tomatoes: rich in umami, adding a savory and tangy tomato taste to the salad. If you like sundried tomatoes, you must also try this Tuna Steak with Sundried Tomatoes and Figs recipe or this Leftover Turkey Salad (with Gnocchi) recipe.
Pine Nuts: adds a little crunch and a nutty aroma.
Dressing: a combination of avocado oil, balsamic vinegar, honey, and freshly minced garlic.

see the recipe card at the end of the post for the full ingredient list and quantities

Substitutions and variations

Arugula/Spinach: substitute with mixed baby greens, kale, or romaine lettuce. If you are using kale, it's best to massage the kale in olive oil or salt, as we do in this Asparagus Kale Salad. Massaging makes it more tender, less bitter, and easier to eat.
Peach: substitute with other fruits like nectarines, apricots, mango, or even berries such as strawberries or blueberries.
Sundried Tomatoes: Substitute with fresh cherry tomatoes, roasted red peppers, or olives for a different umami flavor.
Pine Nuts: If you have nut allergies, try using crispy fried onions instead. They add extra crunch and flavor. We love them in this Sweet and Crunchy Beet Salad recipe and they will work great in this salad as well.
Add protein: Add grilled chicken, shrimp, or tofu to make the salad more filling. You can also add chickpeas, like in this Chickpea and Crab Salad.

Preparation

STEP 1: Prepare the ingredients

all salad ingredients in a large white mixing bowl.

Add the arugula, baby spinach, peach slices, sundried tomatoes, feta cheese, and pine nuts to a large salad bowl.

STEP 2: Prepare dressing and toss

dressing in a small white bowl being whisked with a fork.

In a small bowl, whisk together all the dressing ingredients until well combined. Drizzle the dressing over the salad and toss gently to combine all ingredients.

Top Tips

Ensure all your ingredients are fresh. Fresh arugula, spinach, and ripe peaches (but not overripe).
Optionally, you can toast pine nuts (or any other nuts you're using) to enhance their flavor. Simply place them in a dry skillet over medium heat, stirring frequently until golden brown.
Whisk the dressing ingredients well, to emulsify. Then taste the dressing and adjust the seasoning before adding it to the salad.
To avoid soggy greens, make sure to dress the salad just before serving.
You can also add feta cheese last to prevent it from becoming too soft or crumbled during mixing.

Frequently Asked Questions

Is arugula better for you cooked or raw?

Raw arugula maximizes the vitamin and enzyme intake and adds a fresh, peppery flavor to dishes. But cooked arugula can be beneficial for those who have trouble digesting raw greens or those who do not like the slightly bitter taste of raw arugula. The taste mellows out when the arugula is blanched a little.

Do you remove stems from arugula?

If the stems are tough or thick, you might prefer to remove them, but the stems of baby arugula are usually tender and fine to eat, so there's no need to remove them.

Serving suggestions

Serve the salad alongside this Asparagus in Smoked Salmon and Cucumber appetizer or this Seaweed Salad and Ahi Tuna Appetizer. It's great with a side of these Oven Roasted Potato Cubes and a protein dish, such as this Cheesy Chicken and Mushroom Recipe or these Slow Cooker Sweet Duck Legs.

Other nutritious salad recipes

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