Spinach and Arugula Salad Recipe

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Photo by Karen K. Will
Fresh arugula and spinach salad is perfect topped with shredded parmesan and some croutons.
4 Servings SERVINGS


  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, smashed
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper
  • 8 cups spinach and arugula, mixed
  • Croutons
  • Parmigiano-Reggiano, freshly grated as garnish


  • In small cup, make a vinaigrette by combining oil, vinegar, mustard, garlic, rosemary, sea salt and pepper. Whisk to emulsify.
  • Place spinach and arugula in large bowl. Add vinaigrette and toss, straining out garlic clove.
  • Divide mixture evenly among four serving plates, and garnish each with croutons and Parmigiano-Reggiano. Craving more fresh Italian recipes? Check out Farmhouse Style Italian Recipes.
    Karen K. Will is editor of Heirloom Gardener magazine, and co-author, along with Editor-in-Chief Oscar H. Will III, of Plowing With Pigs and Other Creative, Low-Budget Homesteading Solutions (New Society Publishers, 2013).

Arugula & Spinach Salad

Arugula and spinach are a perfect combination as the spinach balances out the spicy arugula. Both are extremely easy to grow in the garden and can even be grown year-round with a moderate season-extending setup, such as a cold frame or low tunnel, depending on your climate.