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In this yummy spinach arugula salad the vibrant greens are topped with crispy croutons, savory parmesan cheese and tossed with a tangy lemon yogurt dressing.
It’s the perfect healthy salad that combines flavors and textures and it’s totally customizable.
I love baby spinach and baby arugula all kinds of ways, but in this case, it’s the dressing and the topping that does it and makes this salad absolutely 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 no need to buy pre-made croutons when making them is so easy and so 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.
I love this spinach arugula salad and I make it regularly: it’s fresh, healthy, packed with super nutritious greens, and my family adores it too!
It also pairs beautifully with a creamy tomato pasta, hearty bean soup or bean stew, and it’s a great way to add plenty of fresh greens to the meal.
List of the ingredients
- Parmesan cheese
- Plain yogurt
- Extra virgin olive oil
- Salt & pepper
How to make this spinach arugula salad
(Note: this is a quick description, the full recipe is at the bottom of the page)
- Cut the bread with a knife or torn into small chunks by hand.
- Warm the olive oil in a skillet, add in the bread cubes.
- Cook, stirring frequently, until golden and crispy, and set aside.
- Place all the dressing ingredients in a glass jar with lid, and shake vigorously until well emulsified.
- Arrange the baby spinach and baby arugula onto a salad plate or bowl.
- Scatter the croutons over the salad and add a sprinkle of parmesan cheese.
- Finish with the creamy dressing, toss gently and enjoy!
Spinach arugula salad ingredients
Spinach & arugula: I suggest buying pre-washed baby leaves so you don’t have to bother rinsing the leaves. Easy peasy. And if you have leftover spinach, toss it into this quick ricotta pasta.
Bread: Italian bread, sourdough, ciabatta, a baguette, any kind of bread that 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 also regular or low-fat yogurt works fine.
Parmesan: aged Parmesan that has been freshly grated or shaved is always the best, especially here. The pre-grated stuff is no comparison.
Extra virgin olive oil: the best vegetable oil in my opinion.
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: simple fresh ingredients, and customizable with your fav add-ins.
I love adding diced avocado, tomatoes, green onions, olives. But you can also add protein of your choice, from boiled eggs to grilled chicken or crispy bacon – if meatless salads are not your things.
I’ve got you covered with this collection of delicious arugula recipes which includes arugula pasta, delicious pizza, and beetroot salad with arugula, pear arugula salad, arugula apple salad, versatile sautéed arugula and arugula frittata.
More delicious salads
If you look for amazing salads, easy to whip up and great for any occasion, check this collection of holiday salad recipes! Here a few of my favs:
- Salad with grapes
- Cabbage salad with apples
- Potato salad with olives
- Winter salad
- Artichoke salad
- Celery and parmesan salad
This scrumptious spinach arugula salad would be great for potlucks but also 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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Spinach Arugula Salad
- 3 oz (80 grams) bread (any type, at least a day old)
- 1-2 tablespoon olive oil or extra virgin olive oil
Lemon yogurt dressing
- ¼ cup (60 ml) plain yogurt
- 2 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- ½ garlic clove, grated
- ¼ teaspoon fine salt, or more to taste
- ⅛ teaspoon black pepper
Spinach arugula salad
- 3 oz (80 grams) baby arugula
- 3 oz (80 grams) baby spinach
- 3 Tablespoons freshly grated parmesan cheese
Cook the croutons
- Cut the bread with a knife or torn into small chunks by hand, ideally about ¾-inch thick (if the bread is fresh, I found that it’s easier to tear it by hand). It's important that the croutons be uniformly sized so that they cook evenly.
- Warm 1 tablespoon of olive oil in a skillet over medium heat. Add the cubed bread, toss until well coated in olive oil and cook, stirring often, until the cubes are golden and crispy. Add a bit more of olive oil during if needed, trust your judgement. Cooking the croutons takes about 10 minutes, then turn the heat off and set aside.
Make the dressing
- Place all the dressing ingredients into a glass jar with a lid and shake very well until nicely combined and emulsified.
Assemble the spinach arugula salad
- Arrange the baby leaves on a large serving plate or in a large salad bowl. Scatter the croutons over the salad along with the grated or shaved parmesan cheese.
- Finish with the lemon yogurt dressing, add it deliberately all over the salad and toss gently just before serving.
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