Arugula and Spinach Salad

Spinach arugula salad delivers a mix of peppery, sweet, creamy, and crunchy textures that feels restaurant-quality yet comes together quickly. The honey-Dijon style vinaigrette ties everything together with a tangy, lightly sweet finish that clings to every leaf instead of sliding to the bottom of the bowl.

I used same delicious dressing in Brussels Sprout Cranberry Salad.

A spinach arugula salad is all about contrast: Bright, peppery spinach arugula salad with cherry tomatoes, pomegranate seeds, and a tangy honey Dijon vinaigrette. Fresh, quick, and perfect with any meal, just like Nectarine Tomato Burrata Salad and Blackberry and Avocado Salad.

Why You'll Love This Spinach Arugula Salad

This spinach arugula salad is fresh, colorful, and endlessly customizable, so it works as a simple side dish or a complete light meal with added protein. The peppery arugula is softened by mild spinach, sweet pomegranate and grape tomatoes, creamy cheese, and a zippy vinaigrette for a restaurant-quality salad at home.

• Works as a side salad or a light main with added protein.
• Pairs beautifully with everything from weeknight chicken to holiday mains: Garlic Butter Spaghetti, Roasted Boneless Turkey Breast, Beer Braised Lamb Shanks. focaccia, and rich, saucy dishes.
• Flexible base: easy to adapt for seasons, dietary needs, and whatever is in your pantry.

Key Ingredients

• Arugula: Brings a peppery, slightly nutty bite that keeps the salad from tasting flat or overly sweet. Baby arugula offers tender, delicate leaves and milder flavor, while wild or mature arugula tastes more intense and spicy.
• Baby spinach: Adds soft, mild, slightly sweet leaves that balance arugula's pepperiness and provide volume without bitterness. If you love spinach, check out Chicken and Spinach Salad and Cranberry and Spinach Salad.
• Cherry or grape tomatoes bring bursts of sweetness and acidity that brighten the greens.
• Thinly sliced red onion or shallot adds a sharp, savory bite that balances the sweetness from honey and tomatoes.
• Crumbled cheese (optional): Use crumbled goat cheese or feta.
• Pomegranate seeds

Honey Dijon vinaigrette components

• Acid (apple cider vinegar or similar): Provides brightness, cuts richness from cheese and nuts, and wakes up the greens.
• Dijon mustard: Helps emulsify the dressing so it stays creamy instead of separating, and adds a gentle, savory heat that pairs with arugula.
• Honey or maple syrup: Softens the sharp edges of the vinegar and mustard, balancing bitter greens and onions.
• Salt and black pepper: Season both the dressing and the greens, making the flavors pop.
• Extra-virgin olive oil: Rounds out the vinaigrette with richness, carries fat-soluble flavors, and helps the dressing cling to the leaves

How to make spinach arugula salad (step-by-step)

Step 1: Make the vinaigrette base

• In a medium bowl, whisk together the vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper until smooth and slightly thickened.
• Make sure all the sweetener is fully dissolved so you don't end up with grainy pockets.

Why this order matters: Combining everything except the oil first builds a strong, unified flavor base and sets you up for a stable emulsion once you add the oil.

Step 2: Emulsify the dressing

• Slowly drizzle in the olive oil while whisking continuously until the vinaigrette looks glossy and slightly thick, not oily or separated.
• Taste and adjust: more acid for brightness, more sweetener for balance, or a pinch of extra salt if it tastes flat.
• The dressing should cling to the back of a spoon in a thin, even layer, not run off like water.

Step 3: Prep the greens and mix-ins

• Wash and thoroughly dry the arugula and spinach; excess water will dilute the dressing and make the salad soggy.
• Halve the tomatoes and slice the onion or shallot very thinly so they blend into the salad instead of overpowering it.
• Roughly chop the nuts if they are large so you get some in every bite.

Tip: Use a salad spinner for the greens; leaving them slightly damp is one of the fastest ways to end up with watery, under-seasoned salad.

Step 4: Build the salad

• Add the arugula and spinach to a large mixing bowl, making sure there's enough room to toss without spilling.
• Scatter in the tomatoes, onions, nuts, and crumbled cheese.
• Layering tip: Add cheese and nuts last so they stay visible and don't all sink to the bottom during tossing.

Step 5: Dress and toss

• Drizzle a portion of the vinaigrette over the salad-start with less than you think you need, then build up.
• Use tongs or clean hands to gently toss, lifting from the bottom so every leaf gets a light, even coating without bruising.
• The leaves should glisten, not drip; a well-dressed spinach arugula salad feels juicy, not heavy.

Pro tips for the best spinach arugula salad

• Dry your greens completely so the dressing clings instead of sliding off.
• Make the vinaigrette first and let it rest while you prep the salad; this gives flavors time to meld and the emulsion to stabilize.
• Use high-quality olive oil and a flavorful vinegar since they drive most of the dressing's taste.
• Crumble cheese directly over the salad just before tossing for maximum freshness and creamy texture.
• To remove seeds from the pomegranate, place a deep bowl into the sink,  quarter the pomegranate, tore it open and then using your hands gently nudge the seeds out into the bowl. 

Troubleshooting your spinach arugula salad

• Salad tastes flat or dull: Add a pinch of salt directly to the greens and a splash more vinegar or lemon to the dressing to sharpen the flavors.
• Too sour or sharp: Whisk in a little more honey or maple syrup and a small amount of extra olive oil to soften the acidity.
• Greens turned soggy: Toss just before serving and use very dry greens; if already soggy, add a handful of fresh undressed greens to revive some texture.
• Dressing separated: Whisk vigorously or shake in a jar; if it still won't come together, add a small spoonful of mustard and whisk again to rebuild the emulsion.
• Too bitter: Use more baby spinach than arugula, switch to milder arugula, and make sure your dressing is balanced with enough sweetener.

Do you need to chop the spinach and arugula?

No, you don't have to chop the greens for a spinach arugula salad, especially if you are using baby leaves. Leaving them whole gives a lighter, more delicate texture, while tearing or chopping them creates a denser, more uniform bite.

Can you make spinach arugula salad ahead of time?

You can prep components ahead (washed and dried greens, mixed vinaigrette, crumbled cheese), but wait to dress the salad until just before serving. This prevents the leaves from wilting and keeps nuts and cheese from becoming soggy.

Is spinach arugula salad healthy?

Spinach and arugula both provide vitamins and antioxidants, while nuts and olive oil supply healthy fats and added satisfaction. As with any salad, overall nutrition depends on toppings and how much dressing and cheese you use.

How do you serve spinach arugula salad as a main course?

Add a protein such as Peri Peri Chicken, Marry Me Butter Beans, or Dynamite Shrimp, and add some nuts and more cheese to make the salad more filling. Serve it with a side of Fluffy Condensed Milk Bread or Scalloped Sweet Potatoes for a complete meal.

Dressing variations

• Replace apple cider vinegar with red wine or balsamic vinegar for deeper, sweeter acidity.
• Use lemon juice instead of vinegar for a brighter, citrusy spinach arugula salad.
• Swap honey for maple syrup for a subtle caramel note and to keep the salad naturally sweetened.

Extra toppings

• Add cucumbers, carrots, or radishes for extra crunch and color.
• Include avocado, white beans, or chickpeas to turn the salad into a more filling, protein-rich meal.
• Finish with fresh herbs like basil or parsley for a fragrant, "restaurant-style" finish.

Serving suggestions

Use it as a holiday side dish alongside Roasted Pork Tenderloin, Brown Sugar Roasted Pork Loin and Scalloped Potatoes for a fresh counterpoint to rich mains.

Serve as a starter before rich creamy dishes such as Creamy Chicken Pasta with Bacon, Creamy Pork Chops, or Creamy Garlic Potatoes. The peppery greens cut through heavier sauces.

Pair with focaccia, crusty Dutch Oven Bread, or garlic bread to turn it into a satisfying but simple meal.

Add grilled Moroccan Chicken, Hawaiian Shrimp, or Air Fryer Pork Belly Bites on top for a complete high-protein lunch or dinner.

Storage, make-ahead, and leftovers

• Dressed salad: Best served immediately; once the spinach and arugula are coated in vinaigrette, they wilt fairly quickly and become soggy if stored.
• Undressed salad: Washed and dried greens can be stored in an airtight container lined with paper towels in the fridge for a short time to keep them crisp.
• Dressing: The vinaigrette can be made in advance and kept refrigerated in a sealed container for several days; whisk or shake before using if it separates slightly.

More Salad Recipes

• Cranberry Spinach Walnut Salad in Honey Mustard Vinaigrette
• Honey Mustard Brussels sprout Salad
• Spinach Brussels Sprout Cranberry Salad

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