I’ve been hooked on this arugula salad ever since I paired it with my filet mignon for Valentine’s Day. It was an amazing combo! And the arugula salad is perfect for making heavier meals feel much more balanced.
Why This Arugula Salad Is My Go-To
- It’s all about the dressing ratio. Arugula is delicate, and I’ve learned the hard way that even a little too much dressing turns it soggy fast. So I always start light, toss, then add more if needed.
- The simplicity is why I keep coming back to this version. I’ve tried arugula salads with more ingredients, but honestly, they lose what makes arugula so good in the first place: that fresh, peppery bite. This keeps it crisp, bright, and balanced, just like my simple kale salad!
- Fun fact: It’s a leafy green that actually helps you to digest. Meaty meals can be a bit hard on the gut. But because arugula has digestive bitter compounds and loads of fiber itself, it’s like Mother’s Nature’s version of digestive enzymes.
This arugula salad is amazingly simple to make. And that’s the beauty of it! Just grab a container of baby arugula and mix it together with my lemon vinaigrette and some freshly shaved Parmigiano-Reggiano cheese and ground black pepper. Yes, it’s that easy!
The end result is an elegant, yet easy side salad that’s the perfect accompaniment to either a grilled ribeye steak in the summer or cozy meatloaf dinner in the winter.
Though honestly, I love this arugula salad for it’s digestive boosting properties. As someone with a sluggish gut, I’m a bit fan of starting a heavier meal with this salad. It just makes me feel good. Which is why I keep making it again and again!
Four Key Ingredients
- Baby Arugula: I always use fresh baby arugula for its tender texture and peppery bite. Grab a small packaged carton at the market and you’re good to go!
- Lemon Vinaigrette: Here’s a nudge to make your own! My lemon vinaigrette is a mix of fresh lemon juice, olive oil, Dijon mustard, honey, garlic, salt, and black pepper.
- Parmigiano-Reggiano: I’ve tested this with pre-shredded Parmesan cheese and trust me, it falls flat. Always go the extra step and shave from a fresh block of Parmigiano-Reggiano! I find that it’s far nuttier and richer in flavor.
- Ground Black Pepper: Just a light sprinkle of freshly ground black pepper enhances the overall flavor and complements the peppery arugula.
Find the printable recipe with measurements below.
How To Make A Simple Arugula Salad
First, dress the salad. Add the arugula to a large salad bowl and give it a quick fluff so it’s not compacted. Then, drizzle the lemon vinaigrette over the top and add a handful or so of freshly shaved parmesan. Toss everything together until the salad is nicely dressed.
Dressing tip: Don’t dump all the dressing in at once. I like to start with a soft drizzle, and then add more if needed. Arugula is delicate, and once it’s overdressed, there’s no going back.
Right before serving, I’ll finish it off with a few extra shavings of Parmesan and a sprinkle of freshly ground black pepper. And that’s it! Also, keep in mind that this salad is best enjoyed right away while the arugula is crisp and fresh. If it sits too long, it can lose that nice texture.
What I Serve Arugula Salad With
Because this salad is so light and simple, I end up pairing it with just about everything!
➜ For breakfast: One unexpected pairing I love? Arugula and eggs! I’ll make a small side of it with scrambled eggs or fried eggs and bacon (or my chicken breakfast sausage). The peppery arugula with warm eggs and that lemony dressing is such a good contrast.
➜ For lunch/dinner: This is what I throw together when the main dish is a little richer, like my pan-seared ribeye. Though it’s equally delicious with lighter mains too, like my baked salmon or baked halibut.
➜ If I’m hosting a dinner: I’ll dress it up just a bit with toasted pine nuts or crispy prosciutto for extra texture (soooo good!). It still comes together in minutes, but feels a little more elevated. My family always polishes off this version at holiday dinners!
More Simple Salads
- Cucumber Salad: Perfect for summer BBQ’s.
- Greek Salad: My favorite for Mediterranean meals.
- French Carrot Salad: Bursting with flavor!
- Caprese Salad: A summer must-make.
- Or browse through my list of salad recipes for more ideas!
If you make this arugula salad recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’d like to see more healthy food inspiration and exclusive content, join my email community here.
Description
Video
Ingredients
- 5 ounces baby arugula
- ½ recipe lemon vinaigrette
- ½ cup shaved Parmigiano-Reggiano, plus more for garnish
- freshly ground black pepper, for garnish
Instructions
- Dress the salad. Add the arugula to a salad bowl and top with the cheese and dressing. Gently toss together.
- Serve. Before serving, garnish with more freshly shaved Parmigiano-Reggiano cheese and ground black pepper.
Lisa’s Tips
- Don’t overdress the arugula. Arugula is a delicate green, so it wilts quickly once dressed. I always start with less vinaigrette than I think I need, toss, then add more if needed. You want it lightly coated, not soggy.
- Make the dressing ahead of time. I love prepping the lemon vinaigrette in advance and letting it sit for 10 to 15 minutes. It gives the flavors time to meld and taste a bit more balanced.
Nutrition
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How I Tested This Arugula Salad
On my boyfriend, for Valentine’s Day Dinner! 🤣 I served up my filet mignon (with dollops of herb compound butter on top) and with sides of green beans and this arugula salad. Yes, two green sides! Those filet mignons were quite large and we were very happy to have those greens to balance the heaviness. Also, a drink you might spot in the photo… my French martini! A must-make cocktail for a romantic dinner.
