Arugula Spinach Salad

This fresh and flavorful arugula spinach salad is topped with crispy croutons and parmesan cheese and tossed with a tangy lemon yogurt dressing. It’s delish, elegant, and healthy, perfect for any occasion.

Published on Sept 2023/Updated on March 2025

I LOVE baby spinach and baby arugula in all kinds of ways, but in this case, it’s the dressing and the crunchy, savory topping that make this salad delightful and a joy to eat.

The homemade lemon yogurt dressing is creamy yet light and miles above and beyond anything you can get in the store, and it takes just a few minutes to make.

The crispy croutons add the perfect crunch and are cooked for about 10 minutes on the stovetop, but that is the only heat required. And there is no need to buy pre-made croutons when making them is so easy and worth it!

Then we have a generous sprinkle of grated or shaved parmesan cheese for its delicious, nutty, salty flavor that makes you come back for more.

This arugula spinach salad, with its lovely combination of fresh leaves, savoury flavor, and textures, is terrific for a light lunch.

It also pairs beautifully with creamy tomato pasta, hearty bean soup, or bean stew, and it’s a great way to add plenty of fresh greens to your meal.  

List of the ingredients

• Spinach
• Arugula
• Bread
• Parmesan cheese
• Plain yogurt
• Extra virgin olive oil
• Lemon
• Honey
• Garlic
• Salt & pepper

How to make this arugula spinach salad

(Note: this is a quick description; the full recipe is at the bottom of the page)

• Cut or tear the bread into small chunks by hand.
• Heat the olive oil in a skillet, add the bread, and cook, stirring frequently, until golden and crispy. Set aside.

Let’s make the salad dressing

• Place all the dressing ingredients in a glass jar with a lid and shake until well emulsified. Alternatively, use a small bowl and whisk them vigorously.

• Arrange the baby spinach and baby arugula onto a salad plate or bowl.
• Scatter the croutons over the salad, sprinkle with parmesan cheese, and finish with the creamy dressing; toss gently, and enjoy!

Recipe Notes

Arugula spinach salad ingredients

Spinach and arugula: I suggest buying pre-washed baby leaves so you don’t have to bother rinsing them. It’s easy peasy. If you have leftover spinach, toss it into this quick ricotta pasta.

Bread: Italian bread, sourdough, ciabatta, a baguette, my easy panini rolls or even focaccia, or any bread you have on hand (including gluten-free)—ideally at least a day old—will do. 

Yogurt: Use plain yogurt. Nice and thick Greek yogurt is perfect (and even better!), but regular or low-fat yogurt also works fine.

Parmesan: Aged, freshly grated, or shaved Parmesan cheese is always the best, especially here. The pre-grated stuff is no comparison. Alternatively, you can scatter over some crumbled feta cheese or goat cheese.

Extra virgin olive oil: This is my go-to oil for salads; it’s the best in terms of flavor and nutrition.

Lemon juice: To make it zippy and bright!

Garlic: it adds a lovely kick.

Salt & pepper: Essential to make all the flavors pop!

Fancy more add-ins?

That is where another bonus of this spinach arugula salad comes in: it has simple, fresh ingredients and is customizable with your favorite add-ins.

• Vegetables & fruit: Diced avocado, cherry tomatoes, and finely sliced red onion are delicious. A few strawberries, blueberries, or apple slices would be amazing, while a handful of pomegranate arils on top would turn this salad into a wonderful appetizer for the holidays.
• Protein: You can also add protein of your choice and serve this salad for brunch. Think of boiled eggs, grilled salmon, chicken, or crispy bacon – if meatless salads are not your thing. : )
• Nuts and seeds: Top with toasted sliced almonds, pine nuts, walnuts, or sunflower seeds for nutrition and a wonderful textural contrast.

Storage Tips

• To Make Ahead. Make and store the dressing in a glass jar with lid in the refrigerator for up to 3 days. Make the croutons and store them in an airtight container. Combine the salad in a large mixing bowl up to 1 day in advance, covered and refrigerated. Toss the salad leaves with the dressing and scatter over croutons and parmesan just before serving.
• To Store. Dressed salad leftovers can be stored in the refrigerator for up to 1 day. The arugula will wilt, and the croutons might lose their crispiness, but the salad will still taste good.

Dishes that go well with this fresh salad

This simple arugula and spinach salad is perfect to brighten up any meal. Think of one of these luscious creamy pasta recipes, comforting bowls of vegan soups, or one of this scrumptious pizza or focaccia. This is a wonderful salad that makes a perfect side for any dish.

Love arugula?

I’ve got you covered with this collection of delicious arugula recipes featuring arugula pasta, delicious pizza, beetroot salad with arugula, pear arugula salad, arugula apple salad, versatile sautéed arugula and arugula frittata.

More delicious salads for you!

If you’re looking for easy yet amazing salads perfect for any occasion, check these holiday salad recipes! Here are a few of my favs:

• Salad with grapes
• Cabbage salad with apples
• Potato salad with olives
• Winter salad
• Artichoke salad
• Celery and parmesan salad
• Moroccan carrot salad

This scrumptious arugula spinach salad would be great for potlucks and for your weeknight meals. If you make it, or you have a question, let me know by leaving a comment. I would love to hear from you! x

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