Toasted Walnut and Arugula Salad with Lemon Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Peppery arugula tossed with crunchy toasted walnuts and a bright lemon vinaigrette for a refreshing Whole30-compliant salad. This mediterranean-inspired whole30 (gluten free) ready in about 15 minutes pairs fresh arugula, walnuts, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

★ 4.3 (12 ratings) Prep: 10 min Cook: 5 min Serves 4 Mediterranean cuisine 190 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a dry skillet over medium heat. Add 3/4 cup chopped walnuts and toast, stirring frequently, for 4-5 minutes until fragrant and lightly browned. Transfer to a plate to cool.
  2. Step 2: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 minced garlic clove, 1/2 tsp sea salt, and 1/4 tsp black pepper until emulsified.
  3. Step 3: In a large bowl, combine 5 cups fresh arugula and the cooled toasted walnuts. Drizzle the lemon vinaigrette over the salad and toss gently to coat all leaves evenly.
  4. Step 4: Serve immediately as a bright, crunchy side or light lunch.

Frequently asked questions

How long does Toasted Walnut and Arugula Salad with Lemon Vinaigrette take to make?

Total time is about 15 minutes (10 min prep + 5 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 Toasted Walnut and Arugula Salad with Lemon 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 fresh arugula from drying out.

Can I substitute ingredients in Toasted Walnut and Arugula Salad with Lemon 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 Toasted Walnut and Arugula Salad with Lemon Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

Is Toasted Walnut and Arugula Salad with Lemon Vinaigrette whole30?

Yes — this recipe is tagged whole30, gluten free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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