Arugula Salad with Lemon Vinaigrette

This Arugula Salad with Lemon Vinaigrette is fresh, bright, and incredibly simple—just the way I like my salads. Peppery arugula leaves are tossed in a zesty homemade lemon dressing and topped with a few flavorful additions for a light yet satisfying dish. Whether I’m serving it as a side or enjoying it as a main with added protein, this salad is always a go-to for quick, clean eating.

Why You’ll Love This Recipe

I love how fast and easy this salad comes together. It only takes a handful of ingredients, but the flavor is bold and refreshing. The lemon vinaigrette brings a crisp tang that balances perfectly with the peppery bite of arugula. It pairs beautifully with grilled meats, pasta, pizza, or can stand on its own with a little protein added. Plus, I can throw it together in minutes.

Ingredients

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

• Fresh arugula

• Freshly grated parmesan cheese or shaved pecorino

• Cherry tomatoes (optional)

• Toasted pine nuts or slivered almonds (optional)

• Avocado slices (optional)

For the Lemon Vinaigrette:

• Fresh lemon juice

• Olive oil

• Dijon mustard

• Honey or maple syrup (optional, for balance)

• Garlic, finely minced

• Salt and freshly ground black pepper

Directions

1. I start by making the vinaigrette. In a small bowl or jar, I whisk together lemon juice, Dijon mustard, garlic, and honey (if using). Then I slowly drizzle in olive oil while whisking until the dressing is emulsified. I season it with salt and pepper to taste.

2. In a large mixing bowl, I add the arugula and any other toppings I’m using like cherry tomatoes, nuts, or avocado.

3. I pour the vinaigrette over the salad just before serving and toss everything gently to coat the leaves.

4. I finish with shaved parmesan on top and serve immediately while the greens are crisp.

Servings and timing

This salad makes about 4 side servings or 2 larger main servings. It takes only 10–15 minutes to prepare, including the dressing.

Variations

• Add protein: I often top it with grilled chicken, shrimp, or salmon for a full meal.

• Make it sweet: I add sliced pears or apples and a handful of dried cranberries for a sweet contrast.

• Change the greens: I swap in baby spinach or mixed greens if I want something milder than arugula.

• Try a different cheese: I use crumbled goat cheese or feta instead of parmesan for a creamier bite.

• Use nuts or seeds: I sometimes sprinkle sunflower seeds, pumpkin seeds, or chopped walnuts for crunch.

storage/reheating

Since arugula wilts quickly once dressed, I only toss what I plan to eat right away. If I need to prep ahead, I store the salad and vinaigrette separately in the fridge. The dressing keeps well for up to 5 days in a sealed jar. Leftover undressed arugula can stay fresh for 2–3 days if kept dry and stored in an airtight container.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, and I really recommend it for the brightest, most balanced vinaigrette. Bottled works in a pinch, but it won’t taste quite as fresh.

How do I keep the arugula from getting soggy?

I make sure the arugula is completely dry before tossing with the vinaigrette, and I only dress it right before serving.

Is arugula bitter?

It has a naturally peppery bite, which I love, but the lemon vinaigrette softens it. If it’s too strong, I mix it with milder greens like baby spinach.

What type of olive oil should I use?

I use extra virgin olive oil for the best flavor. A high-quality one makes a big difference in a simple dressing like this.

Can I make this salad ahead of time?

Yes, I prep all the components ahead and store them separately. Then I just toss everything together when I’m ready to eat so the texture stays fresh.

Conclusion

This Arugula Salad with Lemon Vinaigrette is the kind of simple, delicious recipe I rely on again and again. It’s fresh, flavorful, and endlessly customizable. Whether I’m making it as a side or adding protein for a full meal, it always hits the mark. It’s a beautiful balance of bright, peppery, and creamy that never gets old.

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