Finally, A Not-So-Boring Simple Arugula Salad!
If you’ve ever stared at a half-used container of arugula wondering, what the heck do I do with this?—friend, I got you! 🙌🏼
Arugula is hands-down my favorite leafy green. Its tender, peppery bite is so much more flavorful than plain old mixed greens or spinach, so I almost always have some hanging out in the fridge. This simple salad is my favorite way to put it to use. It’s fast, fresh, and just elevated enough to make that leftover arugula feel a little special.
Sure, you could drizzle it with olive oil and lemon and call it a day, but where’s the fun in that? 😉
Just a few flavorful add-ins—buttery pine nuts, nutty parmesan, and a bright basil dressing—transform arugula into a gorgeous salad with just the right balance: tangy and rich, peppery and bright, crunchy and fresh. In other words: ✔️✔️✔️
Plus, it all comes together in just 15 minutes, making it as perfect for a weeknight as it is alongside any dinner party spread. Pair it with hearty Turkey Bolognese or Italian-Style Meatballs, and don’t be surprised when everyone’s asking, “Wait, who made the salad?!”
Meanwhile, you can just sit back and smile, knowing how little effort it actually took. 😉💁🏻♀️
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Why Lemon Basil is the Best Dressing for Arugula Salad 🍋🌿
My go-to 5-Minute Lemon Basil Vinaigrette was created with my arugula obsession in mind. Fragrant basil, fresh lemon, and a touch of honey add brightness and just enough sweetness to smooth out the greens’ natural bitterness, while still letting their peppery flavor come through.
Best of all, it’s really easy to whip up!
Everyday Salad Must-Haves
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With the lemon basil vinaigrette blended, all that’s left is tossing it all together.
Next-Level Salad Add-Ins
I usually keep this salad super simple—just greens, cheese, nuts, and dressing—but there’s plenty of room to zhuzh it up. Add some crunchy vegetables, garlicky toasted breadcrumbs, or briny Castelvetrano olives or capers to take it over the top. Check the Recipe Notes, below, for more ideas!
I can’t wait for you to try my Everyday Arugula Salad! If you do give it a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
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Everyday Arugula Salad with Lemon Basil Vinaigrette (15 Minutes)
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: serves 2-4 1x
- Category: Entree Salads & Bowls, Side Dish Recipes
- Method: No-Cook
- Cuisine: American, Italian-Inspired
- Diet: Vegetarian
Description
Meet your new go-to side salad: this Everyday Arugula Salad is bright, bold, and deceptively simple. Just toss peppery arugula with a zippy lemon basil vinaigrette, shaved parmesan, and toasted pine nuts—easy!
Serve it with shredded chicken for a fuss-free weeknight meal, or pair it with pasta or meatballs for a dinner party-worthy dish that just might steal the show.
Ingredients
- lemon basil vinaigrette (below)
- 4 ounces baby arugula
- ⅓ cup shaved parmesan cheese
- ¼ cup toasted pine nuts
- other optional add-ins of choice: veggies (sliced cucumber, shaved onion or shallot, diced tomatoes), briney bits (castelvetrano olives, capers, marinated artichoke hearts), homemade croutons or toasted panko breadcrumbs, etc.
- kosher salt and ground black pepper, to season
for the lemon basil vinaigrette:
- 2 lemons, zested and juiced (approx. ¼–⅓ cup juice)
- ½ cup packed fresh basil leaves and tender stems (approx. ¾ ounce)
- ⅓ cup extra virgin olive oil
- 1–2 tablespoons white wine or champagne vinegar
- 2 teaspoons honey (can sub agave nectar or pure maple syrup)
- 2 cloves garlic
- kosher salt and ground black pepper, to season
Instructions
- Prep the lemon basil vinaigrette: Add all vinaigrette ingredients to a small blender (see Notes). Season with 1 teaspoon kosher salt and ground black pepper as desired. Blend until smooth and emulsified. Taste and adjust seasoning as needed. Set aside, or transfer to an airtight container and store in the refrigerator for up to 1 week. Learn more! ⇢ Fresh Lemon Basil Vinaigrette.
- Salad assembly: In a large bowl, combine the arugula, shaved parmesan, and toasted pine nuts, along with any optional add-ins you’d like. Season with a good pinch of kosher salt and ground black pepper. Drizzle with lemon basil vinaigrette and toss to combine well. Taste and adjust seasoning as needed. Serve immediately. Enjoy!
Notes
Blender size: As written, this recipe yields a pretty petite batch of vinaigrette that’s best prepared in a smaller personal/smoothie blender jar. If you have a standard sized blender, double the recipe to ensure it blends and emulsifies completely.
Portions and Serving Suggestions:
- Portions: As written, this recipe yields a large salad, suitable for serving 4 as a side dish.
- Serving suggestions: This arugula salad is a great all-purpose side dish. I’ll toss one together to add extra greens to practically any weeknight dinner, but we particularly love how it freshens up any richer meal like Turkey Bolognese or my Best-Ever Italian-Style Meatballs! For a lazy dinner, we also often toss in a quick protein like leftover shredded chicken or Crispy Parmesan Crusted Chicken Cutlets to make an all-in-one dish.
Make-Ahead and Storage:
- Storage: While best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Enjoy cold or at room temperature.
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