Arugula-Spinach Half & Half Salad
A refreshing blend of peppery arugula and mild spinach, each comprising exactly half the greens, tossed with lemon vinaigrette for bright, balanced flavor. This mediterranean-inspired salads ready in about 12 minutes pairs fresh arugula, fresh baby spinach, lemon juice into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 210 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 oz fresh arugula
- 4 oz fresh baby spinach
- 2 tbsp lemon juice
- 3 tbsp extra-virgin olive oil
- 1 tsp honey
- 1/4 cup grated Parmesan cheese
Instructions
- Step 1: Wash and thoroughly dry 4 oz arugula and 4 oz baby spinach, then divide each into two equal portions (2 oz each) and place them in separate bowls.
- Step 2: Whisk 2 tbsp lemon juice, 3 tbsp extra-virgin olive oil, and 1 tsp honey in a small bowl until emulsified and slightly thickened, then drizzle 1/3 of the dressing over the arugula and toss gently with clean hands until evenly coated.
- Step 3: Add the remaining 2/3 of the dressing to the spinach, tossing until the greens glisten and the dressing coats each leaf without making them soggy, then top with 1/4 cup grated Parmesan cheese just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Arugula-Spinach Half & Half Salad take to make?
Total time is about 12 minutes (12 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Arugula-Spinach Half & Half Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh arugula from drying out.
Can I substitute ingredients in Arugula-Spinach Half & Half Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Arugula-Spinach Half & Half Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Arugula-Spinach Half & Half Salad?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
