Spinach and Arugula Salad

Average rating of 3.5/5. (5 Ratings)
My rating
  • I love it!
  • I like it a lot!
  • I like it.
  • Just okay.
  • Not for me.
Spinach and Arugula Salad
What's your Take?
Prep Time 15 minutes Cook Time 12 to 16 minutes

Two refreshing greens, cheese, pears, and crunchy walnuts combine to create a summery salad. Serve it as a side dish or a main course.

What you'll need

  • 3/4 cup plus 1 tablespoon olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon minced shallots
  • 2 tablespoons Dijon mustard
  • Salt and pepper
  • 2 pears, cored and cut in 1/8ths
  • 4 cups baby spinach
  • 4 cups baby arugula
  • 1/2 cup walnuts, toasted
  • 1/2 cup Parmesan cheese, Reggiano or Grana Padano, shaved
Helpful Tip:

Make it Faster: To save time, buy pre-washed arugula and spinach.

Use a melon baller to core pears.

Shake the dressing in a mason jar instead of whisking.


Servings: 4

How to make it

  1. Preheat oven to 350 degrees F. Place walnuts in a single layer on a cookie sheet and bake for 8 to 10 minutes. When ready, remove from oven, and let cool.

  2. While the walnuts are toasting, combine 3/4 cup olive oil, red wine vinegar, shallots, mustard, and salt and pepper to taste. Whisk everything together in a mixing bowl until smooth, or shake vigorously in a mason jar for approximately 15 seconds.

  3. Toss the pears in 1 tablespoon olive oil and grill in preheated grill pan for 2 to 3 minutes on each side. Turn more if needed.

  4. In a large bowl combine spinach, arugula, toasted walnuts, grilled pears, half the Parmesan cheese, 1/3 cup vinaigrette, and a pinch of salt and pepper; toss gently. Divide into four salad bowls and sprinkle with the remaining Parmesan cheese.

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Learn More.
Most Popular on Facebook