This arugula and spinach salad is topped with fresh citrus, avocado, and tossed in the most delicious, homemade, and zesty vinaigrette! With some freshly grated parmesan and pomegranate arils, this easy salad recipe is equal parts satisfying, nutritious, and stunning!
If you love arugula and baby spinach and are looking for a new go-to simple salad idea, then this one full of fresh ingredients will be your new favorite. Between the homemade dressing, fresh arugula and fresh baby spinach, and the delicious toppings, this one is packed with so much flavor. While it may have simple ingredients, the combination makes for the most satisfying salad which is also full of healthy and nourishing ingredients.
This simple arugula salad would be perfect for a light lunch, or a main course if you wanted to add in some grilled chicken or a plant-based protein. Another reason this salad is so incredible is it is amazing for any time of year! With the oranges starring as one of the toppings, this is a great salad to have in the winter during peak citrus season, and would look so beautiful on your holiday table. On the other hand, this fresh and bright recipe would also be the perfect summer salad to serve as a healthy side dish!
If you're looking for another stunning yet simple salad, we think you'll love our Burrata Caprese, or if you're looking for another produce-filled recipe that is also great in the winter, be sure to try out our Caprese Risotto.
Why You'll Love this Arugula and Spinach Salad
- It's packed with flavor. Between the combination of peppery arugula, the lemon vinaigrette, and the bright and zesty oranges, this salad is so full of flavor and will make you smile with each bite! Between all that zest, some creamy sliced avocado, grated cheese, and slightly sweet pomegranate arils round out this salad with all the great flavors.
- The homemade salad dressing is so incredible! When testing this recipe, I tried a bit of the vinaigrette with a spoon, then found myself literally eating it, with the spoon. Beware, it is so delicious that you might have a hard time not just drinking it on its own!
- It's the perfect addition to any time of year. If you're in need of a new winter salad, this is the perfect way to use up some of that beautiful citrus filling the grocery store! Thankfully if it's not winter, this vibrant salad will be one of your favorite ways to use these leafy greens any season of the year.
Ingredients for the Vinaigrette and Salad
The vinaigrette has a fair amount of ingredients, but I think you'll likely have some of them on hand or a substitute. The salad has simple ingredients and if you can't find pomegranate arils we offer some things you could include instead!
You'll need the following for the citrus vinaigrette dressing ingredients. Also depending on how much dressing you like on your greens, you may have leftover vinaigrette.
- Lemon juice - Make sure to use fresh lemon juice from 1 lemon.
- Orange juice - Make sure to use fresh orange juice also, and I found that the juice from just half of 1 orange added a nice orange flavor.
- Olive oil - I originally used ¼ cup but I found that 5 tablespoons was the perfect amount for ensuring the vinaigrette was the right consistency. Make sure to thoroughly whisk all the ingredients so the olive oil is combined and not separated.
- Dijon mustard - Adds some mild heat to the vinaigrette.
- Garlic - I recommend only using 1 minced clove as since it's raw you don't want it to be overpowering.
- Honey - Helps add some sweetness and thickens up the vinaigrette a bit. Maple syrup would also work in place of honey.
- Sherry vinegar - I think sherry vinegar adds a great nutty flavor that pairs well with the arugula, but you could also use red wine vinegar or apple cider vinegar. I wouldn't recommend balsamic vinegar as I think it could be a little overpowering.
- Salt and pepper - Make sure not to omit the salt as it brings out the other flavors. I also think some black pepper adds great flavor, but feel free to add that to taste.
You'll need the following for the arugula and spinach salad ingredients.
- Baby arugula - I recommend about 3 fairly packed cups.
- Baby spinach - I just used 2 fairly packed cups as the fresh spinach expands a bit more than the arugula.
- Red onion - Thin slices of red onion add a little bite and some extra flavor, but if you don't like raw onions these can definitely be omited.
- Parmesan cheese - I recommend shredding the parmesan with a fine grater or a microplane, as when it's very finely grated it blends so well with the vinaigrette and greens. You could also use feta cheese or a creamy goat cheese if you prefer either of those to parmesan.
- Navel oranges - These seedless and delicious oranges work great as a salad topping. Instead of peeling the oranges, I find it easiest to cut them into slices, then cut the peel off of each side of each slice with a knife. Try and remove as much of the white pith as you can as it's bitter.
- Cara cara or blood oranges - These beautiful pinkish red oranges look so pretty and also add a slightly different flavor! Their pretty colors also might be the best part!
- Avocado - Thinly sliced avocado slices add some creaminess to the salad. Make sure to peel and slice the avocado right before adding it to the salad and serving it so that it doesn't brown. If you are serving this at a party, pouring on some additional vinaigrette will help slow the browning.
- Pomegranate arils - These add the best crunch and some lovely sweetness! If you can't find them in stores, you can either leave them out, or substitute another crunchy item such as sunflower seeds.
See recipe card below for quantities.
Step by Step Instructions
This is a super easy recipe which comes together so quickly in just 15 minutes.
Step 1: Make the vinaigrette. In a medium measuring glass or bowl whisk together all citrus vinaigrette ingredients until smooth and emulsified. Set aside.
Step 2: Combine and coat the greens. Add arugula, spinach, red onion, and parmesan to a large bowl, tossing well to combine. Re-whisk vinaigrette if needed, then drizzle some over the greens (to taste, see note), then toss well again until the arugula and spinach are coated.
Step 3: Plate the greens and top with oranges and avocado. Plate the coated greens on a large plate or platter. Top with both kinds of oranges and the sliced avocado, tucking some throughout the greens as well.
Step 4: Finish the salad. Drizzle with additional vinaigrette if you like, then finish with pomegranate arils, flaky salt, and some additional black pepper. Enjoy immediately!
Tips for Making this Arugula Spinach Salad Recipe
- Make sure to whisk the vinaigrette very well to ensure the olive oil and honey incorporate with the other ingredients and that the dressing doesn't separate.
- Once you add some of the vinaigrette to the greens, red onion, and parmesan, make sure to finish plating the salad right away so that the greens don't wilt.
- I recommend not slicing the oranges too thickly otherwise it can make it a bit difficult to eat them with a fork.
This is a perfect side salad or could definitely be turned into a main meal with the addition of some grilled chicken breast or salmon added on top.
The vinaigrette can definitely be made ahead of time and stored in an airtight container in the fridge. I would not recommend dressing or finishing the salad ahead of time as the greens can become wilted and the toppings are best served right away. Thankfully it's quite quick to put together!
Yes, they are a great combination for this green salad! The larger spinach leaves and spiraled arugula pair so well texturally, and their flavors also compliment each other. If you need a switch up from romaine lettuce salads, then you will love this combination of spinach and arugula!
Storing and Freezing
I definitely recommend serving this salad immediately once it's prepared, but any leftover vinaigrette can be stored in an airtight container in the refrigerator for about 3 days due to the fresh garlic it contains.
I don't recommend freezing any portion of this recipe.
If you make this recipe we would absolutely love if you left a star review and/or comment! Also, make sure to tag us on Instagram @doublethespoonfuls so we can see what you create.
Arugula and Spinach Salad with Citrus Vinaigrette
- juice of 1 lemon
- juice of half an orange
- 5 tablespoons olive oil
- 1 teaspoon dijon mustard
- 1 clove garlic minced
- 1 tablespoon honey
- 1 tablespoon sherry vinegar
- kosher salt
- black pepper
Arugula and Spinach Salad
- 3 cups baby arugula fresh
- 2 cups baby spinach fresh
- ¼-½ of a red onion thinly sliced
- ½ cup parmesan cheese freshly grated
- 2 navel oranges sliced with peels cut off each slice
- 2 cara cara or blood oranges sliced with peels cut off each slice
- 1 avocado sliced
- ½ cup pomegranate arils
- flaky salt
- black pepper
In a medium measuring glass or bowl whisk together all citrus vinaigrette ingredients until smooth and emulsified. Set aside.juice of 1 lemon, juice of half an orange, 5 tablespoons olive oil, 1 teaspoon dijon mustard, 1 clove garlic, 1 tablespoon honey, 1 tablespoon sherry vinegar, kosher salt, black pepper
Add arugula, spinach, red onion, and parmesan to a large bowl, tossing well to combine. Re-whisk vinaigrette if needed, then drizzle some over the greens (to taste, see note), then toss well again until the arugula and spinach are coated.3 cups baby arugula, 2 cups baby spinach, ¼-½ of a red onion, ½ cup parmesan cheese
Plate the coated greens on a large plate or platter. Top with both kinds of oranges and the sliced avocado, tucking some throughout the greens as well.2 navel oranges, 2 cara cara or blood oranges, 1 avocado
Drizzle with additional vinaigrette if you like, then finish with pomegranate arils, flaky salt, and some additional black pepper. Enjoy immediately!½ cup pomegranate arils, flaky salt, black pepper