Walnut and Arugula Salad with Lemon Vinaigrette

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

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.

Prep: 10 min Cook: 4 min Serves 2 Mediterranean cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

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

Total time is about 14 minutes (10 min prep + 4 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 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 arugula from drying out.

Can I substitute ingredients in 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 Walnut and Arugula Salad with Lemon 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.

Is Walnut and Arugula Salad with Lemon Vinaigrette vegetarian?

Yes — this recipe is tagged 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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