I absolutely love this arugula salad because it’s a perfect blend of vibrant flavors and crunchy textures—all while keeping it super easy and quick to make. Plus, the combo of shaved Parmesan and toasted walnuts really elevates it to a whole new taste experience I can enjoy anytime.
I love how this Arugula Salad with Lemon Balsamic Dressing balances fresh and savory flavors while offering a nutritional punch. The peppery baby arugula, paired with the richness of shavings of Parmesan and crunchy, toasted walnuts, comes alive with a zesty lemon-balsamic dressing.
Juicy cherry tomatoes, with their saturated color and sweetness, make an appearance too.
Ingredients
Baby Arugula
Contains vitamins K and A, contributing a bold, peppery taste.
Shaved Parmesan Cheese
High in calcium and protein, intensifies umami notes.
Cherry Tomatoes
Delivers vitamin C and lycopene, sweetness, and juiciness.
Walnuts
Contains a significant dose of omega-3 fatty acids, and provides a delightful nutty crunch.
Lemon Juice
A refreshing tang is provided by the source of vitamin C.
Balsamic Vinegar
Provides a tangy, sweet taste, calorie-wise a no-show.
Extra Virgin Olive Oil
Fats that are good for your heart offer a smooth, fruity finish.
Ingredient Quantities
- 5 oz baby arugula
- 1/4 cup shaved Parmesan cheese
- 1/4 cup cherry tomatoes, halved
- 1/4 cup walnuts, toasted
- 1 tablespoon lemon juice
- 1 tablespoon balsamic vinegar
- 1/4 cup extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
1. In a tiny bowl, beat together the lemon juice, balsamic vinegar, and olive oil until they are intricately intertwined. You want the three to coalesce into one harmonious dressing.
2. Add salt and freshly ground black pepper to taste; set aside.
3. Put the baby arugula in a large bowl. Add the cherry tomatoes, the avocado, and the corn. Then, put the salad dressing in the bowl and toss all the elements together.
4. On top of the arugula, add the shaved Parmesan cheese.
5. Include the cherry tomatoes, halved, in the salad.
6. Spread the toasted walnuts across the salad.
7. Pour the ready lemon balsamic dressing over the salad.
8. Gently toss the salad until all components are thoroughly coated with the dressing.
9. Season to taste with any additional salt and pepper.
10. Immediate serving ensures the freshest flavor and consistency.
Equipment Needed
1. Small bowl
2. Whisk or fork
3. Large salad bowl
4. Measuring spoons
5. Measuring cups
6. Chef’s knife
7. Cutting board
8. Salad tongs or large spoon for tossing
9. Small skillet (for toasting walnuts, if not pre-toasted)
FAQ
- Can I use another type of green instead of arugula?Absolutely, baby spinach, mixed greens, or kale can be used in place of arugula.
- What can I use instead of Parmesan cheese?Pecorino Romano and nutritional yeast, are good substitutes if you’re looking for a similar flavor profile.
- How can I make the salad nut-free?Just eliminate the walnuts or substitute them with sunflower seeds or pumpkin seeds.
- Is there a way to make the dressing creamier?A tablespoon of Greek yogurt or Dijon mustard can be whisked into the dressing for a creamier texture.
- What’s the best way to toast walnuts?In a dry skillet over medium heat, toast the walnuts for about 3 minutes, shaking them about for even toasting, until they are very fragrant.
- Can I prepare the salad in advance?The components can be prepared ahead of time, but wait to dress the salad until just before serving so it stays fresh.
- How can I add protein to this salad?Adding grilled chicken, shrimp, or chickpeas to your salad is an excellent way to up the protein content. A key part of increasing your salad protein is using it in conjunction with and complementing other key ingredients. You might not want to add grilled chicken to a salad that has, say, apples, a smoked cheese variation, and a maple syrup vinaigrette. But you could add it to a salad that has braised greens, lentils, and a citrus vinaigrette.
Substitutions and Variations
If arugula is unavailable, use baby spinach or mixed greens instead.
Parmesan cheese, shaved: Can be substituted with Pecorino Romano or Asiago cheese.
Substitutes for cherry tomatoes include grape tomatoes or regular tomatoes that have been sliced.
Pecans, almonds, or pistachios can be used as substitutes for walnuts.
Lime juice: Lemon juice can be used in place of lime juice for a slightly different citrus flavor.
Pro Tips
1. Toast the Walnuts with Care: Ensure the walnuts are evenly toasted to enhance their flavor and add a delightful crunch to the salad. Toast them in a dry skillet over medium heat for about 5 minutes, stirring frequently to prevent burning.
2. Optimize Dressing Emulsion: For a perfectly emulsified dressing, add the olive oil slowly while continuously whisking the lemon juice and balsamic vinegar. This will help the elements blend seamlessly, resulting in a velvety texture.
3. Layering for Texture: When tossing the salad, start with the arugula and dressing in the bowl first, followed by the tomatoes and walnuts. Toss lightly, and then add the cheese. This layering technique helps distribute the ingredients more evenly and preserves the texture of the cheese.
4. Chill Your Salad Bowl: To keep the salad crisp and fresh, consider chilling your bowl beforehand. A cold bowl will help retain the arugula’s crispiness and make your salad even more refreshing.
5. Serve Immediately for Best Results: This salad is best enjoyed fresh. Serve it immediately after tossing to ensure the arugula remains crisp and the flavors are vibrant, as the dressing can wilt the greens if left sitting too long.
Arugula Salad With Lemon Balsamic Dressing Recipe
My favorite Arugula Salad With Lemon Balsamic Dressing Recipe
Equipment Needed:
1. Small bowl
2. Whisk or fork
3. Large salad bowl
4. Measuring spoons
5. Measuring cups
6. Chef’s knife
7. Cutting board
8. Salad tongs or large spoon for tossing
9. Small skillet (for toasting walnuts, if not pre-toasted)
Ingredients:
- 5 oz baby arugula
- 1/4 cup shaved Parmesan cheese
- 1/4 cup cherry tomatoes, halved
- 1/4 cup walnuts, toasted
- 1 tablespoon lemon juice
- 1 tablespoon balsamic vinegar
- 1/4 cup extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions:
1. In a tiny bowl, beat together the lemon juice, balsamic vinegar, and olive oil until they are intricately intertwined. You want the three to coalesce into one harmonious dressing.
2. Add salt and freshly ground black pepper to taste; set aside.
3. Put the baby arugula in a large bowl. Add the cherry tomatoes, the avocado, and the corn. Then, put the salad dressing in the bowl and toss all the elements together.
4. On top of the arugula, add the shaved Parmesan cheese.
5. Include the cherry tomatoes, halved, in the salad.
6. Spread the toasted walnuts across the salad.
7. Pour the ready lemon balsamic dressing over the salad.
8. Gently toss the salad until all components are thoroughly coated with the dressing.
9. Season to taste with any additional salt and pepper.
10. Immediate serving ensures the freshest flavor and consistency.
