Zesty Spinach and Arugula Salad with Lemon Parmesan Dressing

Enjoy a light, refreshing Spinach and Arugula Salad any time. This easy salad mixes baby spinach and arugula with cucumber, red onion, dried cranberries and a tangy honey‑mustard dressing. Finish with crumbled cheese and toasted nuts or any preferred toppings for a bright, flavorful dish.

A light and refreshing spinach and arugula salad sits in a white bowl for serving. The spinach and arugula is topped with cucumber, dried cranberries, red onion, pecans, feta cheese and dressing.

Minimal prep and fresh ingredients make this salad an effortless choice. Combine the homemade dressing, arrange the salad components in a large bowl and toss to coat. Serve it as a side, a light lunch, or add grilled chicken, salmon or shrimp to make it a heartier meal.

Why You’ll Love This Salad

Light and Refreshing – Fresh, simple ingredients deliver a clean, bright flavor.
Easily Adaptable – Swap ingredients based on what you have or prefer.
Versatile – Serve as a side, a light lunch or a base for protein like grilled chicken, salmon or shrimp. It’s great for summer or holiday menus.
Make Ahead – Prepare the dressing up to three days in advance to save time.

Ingredient Notes and Substitutions

This simple salad features baby spinach and baby arugula with a sweet and tangy honey‑mustard dressing. Use the variations below to tailor it to your taste.

All of the ingredients for spinach and arugula salad in bowls on a white countertop including spinach, arugula, cucumber, dried cranberries, red onion, olive oil, white wine vinegar, dijon mustard, honey, salt and pepper.

Leafy Greens: Baby spinach and baby arugula form the base. For extra brightness, add fresh herbs like basil or mint if desired.
Add-ins: Sliced English cucumber, dried cranberries and thinly sliced red onion add crunch and sweetness. Adjust amounts to taste.
Dressing: The dressing is made with extra virgin olive oil, white wine vinegar, Dijon mustard, honey, salt and black pepper. Substitute maple syrup for honey or use lemon juice or white balsamic in place of white wine vinegar.
Optional Garnish: Top with crumbled feta or goat cheese and toasted pecans or walnuts. Other options include sliced almonds, pine nuts, pomegranate arils, orange segments, shaved Parmesan, blue cheese, sunflower seeds or avocado slices.
Optional Protein: Add grilled chicken breast, grilled salmon, shrimp or a plant protein like white beans to turn the salad into a filling main dish.

All of the ingredients for spinach and arugula salad in a bowl before mixing in the salad dressing.

Make Ahead

The honey‑mustard dressing can be made up to three days ahead and kept refrigerated. Shake or whisk well before using to recombine the ingredients. If you prep the full salad earlier, store the dressing separately and toss everything together just before serving to keep the greens crisp.

Storage

This salad is best enjoyed immediately. If you must store it, keep the dressing and salad components separate in the refrigerator and combine just before serving. Properly stored, the prepared ingredients will keep for 2–3 days, but texture may soften over time.

Two bowls filled with spinach arugula salad on a white tabletop for serving. A bowl of crumbled feta and cracked black pepper sits to the side of the salad bowls.

Serving Suggestions

Pair this salad with a range of mains. It complements baked chicken, pan‑fried or baked fish, and grilled steak or vegetables. It also works well alongside sandwiches or as part of a buffet.

If you try this Spinach and Arugula Salad, please leave a rating and review.

Spinach and Arugula Salad

By Katie G.

A light salad of spinach, arugula, cucumber, dried cranberries and red onion served with honey‑mustard dressing.

Prep: 20 minutes

Total: 20 minutes

Servings: 4

Ingredients

For the dressing:

3 to 4 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar (or lemon juice)
1 tablespoon Dijon mustard
1 teaspoon honey (or maple syrup)
1/4–1/2 teaspoon coarse salt, or to taste

For the salad:

3 cups baby spinach, loosely packed
2 cups baby arugula, loosely packed
1/2 English cucumber, sliced (about 1 cup)
1/2 cup dried cranberries
1/3 cup red onion, thinly sliced
1/4 cup feta or goat cheese, finely crumbled
Toasted chopped pecans or walnuts (optional)

Instructions

Combine the dressing ingredients in a jar and shake well to emulsify, or whisk them together in a small bowl. Set aside.
Place spinach, arugula, cucumber, cranberries and sliced onion in a large bowl. Drizzle half the dressing over the salad and toss to coat. Season with salt and pepper if desired.
Divide the salad among four bowls, garnish with crumbled cheese and toasted nuts, and serve immediately with the remaining dressing on the side.

Notes

Storage: Do not leave the salad at room temperature for long because of the cheese and fresh greens. Store dressing separately and combine just before serving. Keep in an airtight container in the refrigerator for 2–3 days.

Substitutions: Omit cheese or nuts if you prefer, or swap garnishes for sliced almonds, pine nuts, shaved Parmesan, sunflower seeds or avocado slices.

Nutrition

Calories: 192 kcal,
Carbohydrates: 18 g,
Protein: 3 g,
Fat: 13 g

Nutrition information is automatically calculated and should be used as an approximation.

Additional Info

Course: Salad

Cuisine: American

Other Refreshing Salad Recipes

Strawberry Spinach and Asparagus Salad
Cucumber and Tomato Salad
Fresh Garden Salad
Easy Citrus Salad
Watermelon Fruit Salad