Name: Arugula Salad with Lemon Vinaigrette
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 5 cups fresh arugula (baby arugula preferred); 3 tbsp fresh lemon juice; 1/4 cup olive oil; 1 tsp Dijon mustard; 1 tsp honey or maple syrup (optional); 1/4 tsp salt, or to taste; 1/4 tsp black pepper; 1/4 cup shaved Parmesan or crumbled feta (optional); 2 tbsp toasted nuts such as pine nuts, walnuts, or almonds (optional)

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This Arugula Salad with Lemon Vinaigrette is a fresh, peppery, and vibrant dish that makes the perfect side or base for a light meal. I love the way the sharpness of the arugula pairs with the brightness of the lemon vinaigrette—it’s simple, elegant, and always refreshing.

Why You’ll Love This Recipe

I love how quickly this salad comes together, yet it never fails to impress. The lemon vinaigrette is tangy and clean, perfectly balancing the slightly bitter and peppery arugula. It’s incredibly versatile—I serve it as a light starter, alongside grilled meats, or topped with protein for a complete meal. It’s also a great palate cleanser between heavier dishes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh arugula (baby arugula works best)
Freshly squeezed lemon juice
Olive oil
Dijon mustard (for a little body and tang)
Honey or maple syrup (optional, for balance)
Salt
Black pepper
Shaved Parmesan or crumbled feta (optional)
Toasted nuts (like pine nuts, walnuts, or almonds—optional)

Directions

I start by making the vinaigrette. In a small bowl or jar, I whisk together lemon juice, olive oil, Dijon mustard, a touch of honey (if using), salt, and pepper until emulsified.
I taste and adjust the seasoning, adding more lemon or honey as needed.
In a large bowl, I place the arugula. Just before serving, I drizzle the vinaigrette over the greens and toss gently to coat.
If I’m adding cheese or nuts, I sprinkle them on top right before serving.
I serve the salad immediately for the freshest flavor and best texture.

Servings and timing

This salad serves 4 as a side or 2 as a light main. It takes about 10 minutes to prepare from start to finish, making it one of the easiest dishes to whip up any time I need something quick and fresh.

Variations

Sometimes I add thinly sliced red onion or shallots for extra bite. Cherry tomatoes or thinly sliced cucumbers also make great additions. If I want a heartier salad, I top it with grilled chicken, shrimp, or a boiled egg. I also love experimenting with different cheeses or adding avocado for creaminess.

storage/reheating

Once dressed, this salad is best eaten immediately since arugula wilts quickly. If I want to prep it ahead, I keep the vinaigrette separate and store the arugula dry in a sealed container with a paper towel. The vinaigrette can be made and refrigerated for up to 5 days. I never reheat it—this salad is meant to be enjoyed fresh and cold.

FAQs

Can I use bottled lemon juice?

I prefer fresh lemon juice for the brightest, most natural flavor. Bottled juice can be a bit flat, but it’ll work in a pinch if that’s all I have on hand.

How do I keep arugula from getting soggy?

I always make sure the arugula is completely dry before tossing it with the dressing. I also dress the salad just before serving to keep the leaves crisp.

Is this salad good for meal prep?

Only if I keep the dressing separate. I prep the greens and store the vinaigrette in a jar. When ready to eat, I toss it all together fresh.

What’s a good substitute for arugula?

I sometimes use baby spinach or a spring mix if I don’t have arugula. The flavor is milder, but it still pairs nicely with the lemon vinaigrette.

Can I make the vinaigrette in advance?

Absolutely. I often make a double batch and keep it in the fridge for the week. Just give it a good shake or whisk before using again.

Conclusion

This Arugula Salad with Lemon Vinaigrette is one of those effortlessly elegant dishes I can make any day of the week. It’s light, flavorful, and endlessly adaptable. Whether I’m serving it as a simple side or jazzing it up with add-ins for a meal, it’s always a hit at the table.