Arugula Spinach Salad is loaded up with peppery arugula, tender spinach and thinly sliced onions all tossed with a punchy vinaigrette! Simple ingredients and only 10 minutes prep time make this the perfect (and healthy) Summer salad!
The combination of spinach, arugula and lemon vinaigrette is my new favorite salad. Homemade salad dressing was intimidating to me, but it couldn't be easier and it had so much flavor!
- Gina K.
Jump to:
Bailey's Thoughts ....
Arugula Spinach salad is the salad of my dreams. Fairly basic, it's the white t-shirt of salad, it complements just about everything. Dress it up (with grilled chicken + extra veggies) or dress it down (arugula + spinach + dressing), eat it as a main course or as a side dish accompanying 17 other things.
The recipe is pretty flexible as long as you have the three main components: leafy greens, crunchy thin sliced veggies and the lemon vinaigrette dressing. Use what you love and have on hand.
For optimal results, dress right before eating. For those who don't love raw onion, you can soak them in cold water for a few minutes to lose some of the bite, or cut the amount that you use in half. Simple on purpose, this salad is meant to provide crunch, texture, acidity and freshness where it's needed.
-Bailey
Ingredients
- Leafy Greens - Fresh baby spinach and baby arugula are my go-to greens for this salad, but chopped Romaine lettuce would be tasty as well
- Red Onion - spicier than yellow onions when raw, this ingredient adds a kick, make sure to slice VERY thin
- Rotisserie Chicken - in my opinion, this is the easiest option but leftover chicken you have on hand is perfect as well
- Olive Oil - quality is important here since the vinaigrette is made of so few ingredients
- Lemon Juice - opt for the juice from a fresh lemon, skip on pre-squeezed bottled lemon juice
- Everything But The Bagel Seasoning - I typically purchase this spice at Trader Joe's most grocery store's have this as an option in the spice aisle
See recipe card for quantities.
Instructions
- Combine baby arugula, baby spinach and thinly sliced onions in a large mixing bowl.
- To the same large bowl, add sliced, diced or shredded cooked chicken.
- Make the dressing by combining olive oil, lemon juice and bagel seasoning in a small bowl. Whisk well.
- Top the salad with the desired amount of dressing and toss to coat. Taste and adjust with salt and black pepper as needed.
Top Tip For Arugula Spinach Salad
Use a mandoline to thinly chop your onions. You can get through cutting faster, so you're less likely to experience tears. Added bonus ... it makes perfect thin slices!
Substitutions
- Baby Spinach and Arugula - purchasing a "baby spring mix" of lettuce greens is an easy substitution that still tastes great
- Lemon - if you don't have a fresh lemon on hand, sub balsamic vinegar at a 1:1 ratio
- Chicken - any protein you love will work for this salad - shrimp, tuna, turkey and even steak would all be great options
Variations
- Low Calorie - To reduce calories, use an olive oil spray to lightly mist the greens before adding a squeeze of lemon and topping with nothing but the bagel seasoning.
- Vegan/Vegetarian - Skip the chicken and add extra veggies like avocado, tomato, cucumber and olives
- Deluxe - add some feta cheese, sunflower seeds, apple slices or fresh strawberries for a fun twist on this simple salad
Storage
Having healthy salads made with fresh ingredients prepped on ready to go is one of my favorite weeknight meal or light lunch hacks.
This salad is best served freshly dressed. If you want to make it in advance, store the assembled salad and the prepared salad dressing separately in the refrigerator.
The greens and veggies topped with a damp paper towel will stay fresh for 2-3 days in an airtight container.
The salad dressing is good for up to 1 week when covered and refrigerated. It contains olive oil, so will solidify. Allow it to come to room temperature on the counter and then whisk until emulsified.
Equipment
Links below may be affiliate links. This means that should you choose to purchase, I will receive a small commission.
OXO Good Grips Complete Grate and Slice Set - This is the newer version of the Mandoline slicer that I have used for 15 years. I love that the set stores as 1 unit and doesn't take up much space.
Related
Looking for other recipes like this? Try these:
Pairing
📖 Recipe
Arugula Spinach Salad with Chicken and Lemon Vinaigrette
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No Bake
- Cuisine: American
Description
Arugula Spinach Salad is loaded up with peppery arugula, tender spinach and thinly sliced onions all tossed with a punchy vinaigrette! Simple ingredients and only 10 minutes prep time make this the perfect (and healthy) Summer salad!
Ingredients
For the Salad
- 2 cups baby spinach
- 2 cups baby arugula
- ¼ cup red onion, thinly sliced
- 12 ounces cooked chicken, thinly sliced or shredded*
For The Dressing (you will have extras to store in the fridge)
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 2 teaspoons of everything but the bagel seasoning
Instructions
- Add arugula, spinach, sliced onions and chicken to a large mixing bowl.
- In a small bowl or mason jar, combine the olive oil, lemon juice and bagel seasoning. Whisk to emulsify. Taste, adjust as needed and then add the desired amount of dressing to your salad. Toss your salad until dressing is evenly coating all greens. Serve immediately.
Notes
I recommend using a rotisserie chicken for simplicity, but any leftover chicken you have on hand will work well
Everything But the Bagel Seasoning can be found in the Spice Aisle of most grocery stores. I get mine from Trader Joe's.
Comments
No Comments