Kale-Arugula Salad with Lemon-Dill Vinaigrette
A crisp, nutrient-packed salad featuring equal portions of two leafy greens, dressed in a bright vinaigrette that enhances their natural flavors. This vegetarian-inspired salads ready in about 10 minutes pairs stems removed and thinly sliced kale, arugula, 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 160 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
- 2 cups, stems removed and thinly sliced kale
- 2 cups arugula
- 2 tbsp lemon juice
- 1 tbsp, chopped dill
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1/4 cup, minced shallot
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp lemon juice, 1 tbsp chopped dill, 3 tbsp olive oil, 1 tbsp white wine vinegar, and 1/4 cup minced shallot until emulsified and smooth.
- Step 2: Place 2 cups thinly sliced kale and 2 cups arugula in a large bowl. Pour the lemon-dill vinaigrette over the greens, then massage gently with clean hands for 2 minutes until kale softens and the leaves are evenly coated.
- Step 3: Let the salad sit for 5 minutes to allow flavors to meld, then serve immediately to maintain crispness and brightness.
Frequently asked questions
How long does Kale-Arugula Salad with Lemon-Dill Vinaigrette take to make?
Total time is about 10 minutes (10 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 Kale-Arugula Salad with Lemon-Dill Vinaigrette?
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 arugula from drying out.
Can I substitute ingredients in Kale-Arugula Salad with Lemon-Dill Vinaigrette?
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 Kale-Arugula Salad with Lemon-Dill Vinaigrette 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 Kale-Arugula Salad with Lemon-Dill Vinaigrette?
Vegetarian 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
- ★★★★★
Made this for a dinner party and everyone raved about it.
- ★★★★★
Loved how the arugula cut through the kale's bitterness!
- ★★★★★
My go-to salad for a light lunch, especially with the homemade dressing.
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