Simple Spinach Arugula Salad

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I often say it’s always soup season at our house, and the same is true of salads as long as they meet two key criteria: healthy and flavorful. This Simple Spinach Arugula Salad brings together the best of both worlds—nutritious greens and delightful flavors.

Whether you need a quick side dish or a light main course, this salad is the perfect choice to elevate your meals with minimal effort.

Why You’ll Love This Simple Spinach Arugula Salad

When it comes to creating a fresh, healthy, and utterly delicious salad, less is often more. Packed with vibrant colors and crisp textures, this salad is a testament to how a few quality ingredients can come together to create something truly special. Here’s why I think you’re going to love it.

Quick and easy: It’s a simple arugula spinach salad for a reason! Ready in mere minutes with minimal prep work.
Nutrient dense: Both spinach and arugula pack a nutritional punch. This salad is loaded with vitamins, minerals, and antioxidants.
Versatile: Whether served as a side dish, light lunch, or potluck recipe, this salad adapts beautifully to any setting, making it a go-to favorite for year-round gatherings.
Light yet flavorful: Peppery arugula, mildly sweet spinach, crisp cucumbers, and pine … need we go on?

Recipe Ingredients

Arugula and spinach form the robust base of this salad, while Persian cucumbers, red onion, shaved parmesan, and pine nuts add layers of flavor and crunch. It’s a breeze to prepare, making it ideal for busy weeknights or a leisurely weekend brunch.

Here’s what you’ll need to bring this arugula and spinach salad to life.

Arugula—This peppery green is rich in flavor (and vitamins A and C).
Spinach—This recipe calls for spinach, but any salad greens with work. I like to add a little spring mix for pops of color. Alternatively, use this Herbed Salad Mix as a fragrant and lively salad base.
Cucumbers—I prefer small, crisp Persian cucumbers, but any cucumbers will work.
Sliced red onion—Provides a sharp, tangy flavor to the greens. If you and your family don’t enjoy onion, try cherry tomatoes or a few sliced carrots instead.
Shaved parmesan—Swap the parmesan for feta, gorgonzola, fresh mozzarella or your favorite cheese.
Pine nuts—Pine nuts are rich in healthy fats and are understated enough that they don’t overtake the salad, but pine nuts are also expensive. Pistachios and sliced almonds are a great alternative.
Fresh basil—an optional burst of flavor for this arugula spinach salad.

Pair with the Perfect Protein

This Simple Spinach Arugula Salad is delicious as a side salad or as a main course. Bulk up your greens with some of the following ideas.

Grilled chicken breast—Juicy and tender chicken breasts, seasoned with herbs and spices.
Seared salmon fillet—Buttery and flaky salmon, seasoned with lemon and basil, adds a luxurious touch to the arugula spinach salad while providing a boost of omega-3 fatty acids.
Sliced Steak—Savory and succulent steak, marinated in garlic and rosemary, pairs perfectly with the bold flavors of the shaved parmesan and peppery arugula.
Crispy Tofu Cubes—Crisp and golden tofu cubes offer a satisfying plant-based protein option.
Grilled Shrimp—Plump and tender shrimp add a touch of elegance.
Marinated white beans—Creamy and flavorful white beans, marinated in garlic, lemon, basil and olive oil, offer a hearty and satisfying protein option that pairs perfectly with the fresh ingredients of the salad, adding depth and creaminess to every bite.

Serving Suggestions

This Simple Spinach Arugula Salad recipe is delicious when served with any of the above proteins. Take it to the next level with a homemade vinaigrette, such as Raspberry Balsamic Vinaigrette or Lemon Basil Vinaigrette. Check out these homemade vinaigrettes and salad dressings. I also recommend making a batch of these easy Rustic Homemade Croutons if you have time.

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Make Ahead + Storage

Prepare the salad up to a day in advance by storing the greens and toppings separately in airtight containers in the refrigerator.

Dress the salad just before serving to ensure the ingredients remain crisp and fresh. Leftovers can be stored in the refrigerator for up to two days, though it’s best enjoyed fresh.