Go Back
Fresh arugula salad with shaved Parmesan, pine nuts, and cherry tomatoes

Arugula Salad

A peppery arugula salad with shaved Parmesan, toasted pine nuts, and a honey-Dijon vinaigrette, built around dressing only right before serving.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Appetizer, Lunch, Salad, Side Dish, Starter
Cuisine: American, Italian, Mediterranean
Ingredients Method Notes

Ingredients
  

  • 6 cups baby arugula washed and thoroughly dried
  • 1/4 cup shaved Parmesan
  • 1/4 cup pine nuts toasted
  • 1/2 cup cherry tomatoes halved
  • 1/4 small red onion very thinly sliced
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 small garlic clove minced
  • Salt and black pepper to taste

Method
 

  1. Shake oil, lemon juice, Dijon, honey, garlic, salt, and pepper together in a sealed jar.
  2. Taste and adjust the vinaigrette before adding to the salad.
  3. Place dried arugula in a large, wide bowl.
  4. Scatter tomatoes and red onion over the arugula.
  5. Drizzle two-thirds of the vinaigrette over the salad.
  6. Toss gently, lifting from the bottom of the bowl.
  7. Fold in Parmesan and pine nuts last.
  8. Serve immediately.

Notes

Storage: Store undressed arugula up to 2 days and vinaigrette up to 5 days, separately. Does not hold up once dressed, serve immediately after tossing.
Allergen note: Contains dairy and tree nuts. Nutritional yeast works for dairy-free; sunflower seeds or pepitas for nut-free.
Notes: Wash and dry arugula a day ahead to save prep time; dress only right before serving.