Walnut and Arugula Salad with Lemon Vinaigrette

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A crisp, nutty salad with peppery arugula and a bright, tangy dressing that balances rich walnuts perfectly. This Mediterranean-inspired comfort-food recipe (vegetarian), ready in about 14 minutes, pairs arugula, walnuts, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 5 oz arugula
• 1/2 cup walnuts
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1/4 tsp salt

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Instructions

1. Step 1: Roughly chop 1/2 cup walnuts and toast in a dry skillet over medium heat for 3-4 minutes until fragrant, then set aside.
2. Step 2: Whisk 2 tbsp lemon juice, 3 tbsp olive oil, 1 tsp honey, and 1/2 tsp Dijon mustard in a small bowl until emulsified.
3. Step 3: Add 5 oz arugula to a large bowl, pour dressing over it, and toss gently until evenly coated.
4. Step 4: Top with toasted walnuts and 1/4 tsp salt, then toss once more to distribute the salt and nuts.
5. Step 5: Serve immediately while arugula remains crisp.