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Arugula Salad

Arugula Salad


Makes 6 Servings

Ingredients

  • 5 ounces arugula

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon fresh lemon juice

  • 1/4 teaspoon lemon peel, grated

Recipe Preparation

  • Toss arugula with olive oil, lemon juice, and peel.

Recipe by Louisa Thomas Hargrave

,

Photos by Leo Gong

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  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons sherry or apple cider vinegar
  • 1/2 teaspoon black pepper
  • 3/8 teaspoon kosher salt
  • 3 cups baby arugula (about 3 oz.)
  • 1 1/2 cups broccoli slaw mix
  • 1 cup shredded carrot

Nutritional Information

  • Calories 120
  • Fat 10g
  • Satfat 1g
  • Unsatfat 9g
  • Protein 1g
  • Carbohydrate 7g
  • Fiber 2g
  • Cholesterol 0.0mg
  • Iron 0.0mg
  • Sodium 214mg
  • Calcium 6% DV
  • Potassium 5% DV
  • Sugars 5g
  • Added sugars g

Arugula, Feta, Apple and Walnut Salad

This salad is a mixture of so many tastes and textures it is like a party in your mouth! I love combining different types of flavors in my cookery as it makes every bite interesting. In this recipe you have spicy arugula, salty feta, sweet cranberries, tart apple, and the sweet and sour dressing. As for the textures you have the crisp apple, creamy feta, chewy dried cranberries and crunchy walnuts. Eating is an experience for all of your senses and this recipe is a sensory delight. For a salad you would be surprised by its depth of flavor. It is also just really delicious!

Arugula is one of my all time favorite greens. I use it often in salads even cook with it in my Arugula and Feta Omelet. It is rich in vitamin C and low in calories. I personally think the best part is its spicy flavor. Nowadays it is easy to find pre-washed packages of arugula to make a quick, easy and tasty salads. Of course you do not have to buy the arugula that is already washed. I just think that it is a HUGE time saver to have that step already done for you. One step I do not recommend skipping is toasting the walnuts. It only takes a few minutes and trust me when I tell you, IT IS WELL WORTH IT.

This salad can be a lovely main meal or first course. I have made this for guests and have always gotten rave reviews. The dressing is one that I use for many salads and not just this one. It is that good.

Prep Time: 15 Minutes
Cook Time: 0 Minutes
Yield: 4 – 8 servings

1 (5 ounce) bag of pre-washed baby arugula (preferably organic)
½ cup chopped walnuts
1 apple (whatever kind you like, I use Gala or McIntosh for this recipe), thinly sliced
¼ cup dried cranberries
¾ cup crumbled feta cheese

For the dressing:
2 tablespoons balsamic vinegar
2 teaspoons honey
2 – 3 tablespoons olive oil
Kosher salt
Freshly ground black pepper

Toast the walnuts in a dry skillet over low heat until fragrant and lightly browned, about 5 to 7 minutes.

In a large bowl add the arugula, dried cranberries, feta, sliced apples and cooled walnuts.

In a separate bowl, whisk together the vinegar, honey, salt and pepper. Add the oil in a slow stream, whisking until well combined.

Toss the dressing with the salad right before serving.


Related Video

This salad is amazing. It wows every time I serve it for parties. I serve the cheese on the side (dairy allergy) and chop the pancetta and fry it separately so I can toss it. The flavors and presentation are gorgeous.

Loved this salad. It was a huge hit. The only change I made was to bake the pancetta instead of wrapping it because I had to take it in the car with me and thought it might not hold up very well. The mix of balsamic and lemon in the dressing is something I hadn't done before but that I will do much more frequently now. Highly recommended, crowd-pleasing salad.

Delicious, impressive salad. I assembled this in a big bowl for a potluck and it got rave reviews. Thanks to other reviewers for suggesting frying the pancetta separately (I did mine in 1/2-inch chunks) and grilling the peaches (2 minutes/side). I also used feta, which was excellent. I'll definitely make this again.

I won't rate the recipe because I didn't follow it. I used what I had in the fridge: too many ripe peaches, fresh spinach, thick cut bacon and mild feta in brine. Fried the bacon in pieces, then drained the pan and fried the peaches in slices. Wilted the spinach and crumbled the feta. Really good combination of flavors, even if not as stated in the recipe.

Really good flavors. However, the pancetta kept slipping off the peaches and making a big mess when I tried to cook them (even with toothpicks per the other comments), so I ended up grilling the peaches (brush with a little olive oil, then lay them on the grill pan) and frying up chopped up bits of pancetta. which was delicious.

I liked the idea of the peaches wrapped in pancetta but I had a hard time turning them as they cooked. Maybe next time I will saute the peaches in butter and brown sugar and cook the pancetta chopped up separetly. Then put it all together. I toasted almond sliced for the top and used gorgonzola cheese.

Excellent salad-loved the pancetta around the peaches-doubled that-everyone thought this was so different and impressive

I reviewed this recipe on 09/05/06. I made this delightful salad once again for company and added a few changes once again. The peaches I bought were terrible, but I had 3 Japanese pear/apples on hand. So, in a last minute scramble, I used them instead. I secured the pancetta around the crisp slices with toothpicks and they seared beautifully. They did not discolor at all. I tossed the arugula with the dressing in a large bowl and then placed a generous portion on individual chilled salad plates. I then topped with dried cranberries, crumbled feta, candied walnuts, red onion, and then 3 of the pear/apple slices. I have never had such rave reviews on a salad and it was pretty to boot!

I apologize. I stated that I used pears but it was peaches!

Very tasty salad! The pancetta wrapped pears add a special, unexpected touch that makes this easy salad seem much more gourmet. I couldn't find arugula so I used a Spring Mix. The recipe plans for 3 wrapped peaches per plate but in case that was too rich I did 2 with pancetta and 1 w/o but still cooked them. Will definitely do this again!

I served this to guests and they loved it. I followed the recipe except I used half arugula and half baby greens. Also, when sauteeing the peaches, I took one reviewer's advice and used toothpicks to hold the pancetta around the fruit - such an easy solution, and when the peaches were all done, I just slid them off the toothpicks onth the salad plates and they stayed intact. Next time I will use blue cheese, as although the ricotta salata was good, it was pretty low in flavor, and blue cheese would definitely kick things up a notch.

It was good - had trouble keeping the pancetta rolled around the peaches - we liked the flavours - but just not enough for 3 forks! We used hot- n-spicy pancetta however which we would recommend, but in turn would recommend to use less pancetta (b/c there is a lot of flavour there)!

I liked the flavors in this recipe but if I make it again I would only make a dressing of good balsamic and lemon juice. The pancetta is oily enough (even after draining well). I tried both pancetta and prociutto and preferred the pancetta.

I was too lazy and just chopped the pancetta and peaches and cooked them together. Meanwhile, made the dressing. Then threw all ingredients together with the cooked peach and pancetta and served it on a plate with cottage cheese on top. It tasted great. I will try to make it like it says next time.

This was an excellent salad. The key is to use ripe sweet peaches. My family loved this recipe and I will be making this again all summer long.

What a delightful salad, and perfect for that company you want to impress! I added dried cranberries and thinly sliced red onions and substituted feta for the ricotta salata. I didn't have any problems cooking the peaches as previously mentioned. When assemling, I lightly tossed the arugula with the dressing and then topped with the peaches, red onions, cranberries, feta and cracked pepper. Delicious!

Fabulous. I made a couple of changes - this recipe stands up well to substitutions as per your taste. My changes: added a couple of slices of red onion & some lettuce (any) mixed in with the arugala. I used goat cheese instead of ricotta salata. I placed the salad in one bowl, but it looks picture perfect any way you plate it.

Very tasty and easy. The presentation is so elegant, no one will know how simple this recipe is to pull together. A keeper. I also recommend, as someone else did, using peaches that are slightly underripe, they'll hold up better in the fry pan.

I havn't tried this salad, but I make a similar salad using blue cheese / Gorgonzola or Camembert instead of the Ricotta. If available, pumpkin seed oil goes along with these as well.

Delicious. Have done this with goat cheese wrapped in prosciutto before (wrap the goat cheese in an endive leave first to keep it together, and then wrap the prosciutto around both). Used wooden toothpicks to keep everything together while sauteing and took them out before serving.

Wonderful. Used perfectly ripe white peaches. One guest said heɽ never eaten a better salad.

Provocative combination of flavors. I used prosciutto instead of pancetta and the world didn't end. I served this as a main course and, for late July, it couldn't have worked more perfectly.

Absolutely delicious. The pancetta and peach combo is a winner. So much flavour and texture. I've done it with ricotta salata but also with crumbled greek feta which is equally excellent.

Fabulous. I did not peal the peaches, and I did not wrap them in pancetta. I sauted the peaches for 5 min., then sauted the pancetta for 5 min. I used red leaf lettuce and blue cheese. Apsolutely wonderful.

I didn't wrap any meat on the peach slices. Instead I heated the peach slices up just by themselves, put them on top of the salad with the balsamic dressing and substituted with regular feta cheese, which was excellent! I also added craisin (sun-dried cranberries) to the salad and it was just fantastic. It was a big hit with my friends and the combination of flavors makes this easily one of the top three salads on my list.


How to Make Arugula Salad More Ways Than One

There are plenty of ways to make this simple arugula salad to fit your meal, and your cravings. Here are three of my favorite ways:

  1. Lemon and Shaved Parmesan Arugula Salad: This is pretty much my go-with-everything, fast and simple side dish salad. I love it with its ribbons of Parmesan served on top of pizza or as a side to stuffed chicken thighs or easy gnocchi with pomodoro sauce.
  2. Arugula Salad with Apple and Parmesan: Slivered slices of apple sweeten the peppery flavor of arugula with the salty bite of spunky Parmesan cheese with super thinly sliced red onion. I like serving this salad alongside my chicken and white bean and butternut squash chili for a light bite to the meal.
  3. Sun-Dried Tomato, Pine Nuts and Parmesan Arugula Salad: This version comes straight from my globally stocked pantry with toasted pine nuts with sun-dried tomatoes and chunks of Parmesan. This salad is terrific with any Mediterranean main dish, especially as a base for my Greek marinated chicken, and one of my favorite lunches.


Recommended main dishes

This salad truly goes with anything. You can pair it with grilled chicken breast, with broiled chicken breast, or with baked chicken breast for an allover light meal.

Alternatively, it nicely balances out a rich meal. So it's good with ribeye roast, with pork roast, or with meatloaf.


  • 12 cups loosely packed arugula leaves
  • 2 cups loosely packed fresh basil leaves, torn if large
  • 1 1/2 cups fresh corn kernels, (from about 2 ears)
  • 1 1/2 cups cherry tomatoes, or grape tomatoes, halved
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 ½ tablespoons lemon juice
  • 1 ½ tablespoons balsamic vinegar
  • 2 teaspoons grainy mustard
  • ½ teaspoon kosher salt, divided
  • 1 pound raw shrimp, (21-25 per pound), peeled and deveined, tails removed if desired
  • 2 cups herb-garlic croutons, preferably whole-grain (optional)
  • Freshly ground pepper, to taste
  • 1/2 cup grated Asiago, or Parmesan cheese

Combine arugula, basil, corn and tomatoes in a large bowl. Whisk 3 tablespoons oil, lemon juice, vinegar, mustard and 1/4 teaspoon salt in a small bowl.

Sprinkle shrimp with the remaining 1/4 teaspoon salt. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, turning from time to time, just until they turn pink and are opaque in the center, about 3 minutes. Add to the arugula mixture along with croutons, if using.

Whisk the dressing again and drizzle over the salad toss to coat. Divide the salad among 4 plates. Grind pepper over the salads and sprinkle with cheese.


Salad Dressing Ingredients

  • Balsamic Vinegar. While you can use any type of balsamic vinegar, take this salad to the next level by using a high-quality, aged Balsamic vinegar made in Italy. It is usually sold in specialized stores or foreign sections of some regular grocery stores.
  • Olive oil. High-quality olive oil is recommended. Use extra virgin olive oil that is meant to be used in salads and not for high heat cooking.

Recipe of Super Quick Homemade Easy Healthy Arugula Avocado Salad with Lemony Dressing

Easy Healthy Arugula Avocado Salad with Lemony Dressing. Steps In a large bowl add all salad ingredients except the avocado and salad topping. Then drizzle with olive oil, lemon juice, sprinkle salt, black pepper, and chili flakes. No creamy or heavy dressing here.

When red onion has softened, add onion to arugula avocado salad, reserving lemon juice. This intensely lemony yet peppery arugula salad boasts heart-healthy avocado fat to keep you fuller longer and is perfect for serving with a lamb tagine or roast. Jump to Recipe Print Recipe The flavours in this salad are just sensational the peppery rocket along with the creamy avocado, the crisp cucumber and aromatic cumin are matched.

Steps In a large bowl add all salad ingredients except the avocado and salad topping. Then drizzle with olive oil, lemon juice, sprinkle salt, black pepper, and chili flakes. No creamy or heavy dressing here.

Easy Healthy Arugula Avocado Salad with Lemony Dressing is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Easy Healthy Arugula Avocado Salad with Lemony Dressing is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can have easy healthy arugula avocado salad with lemony dressing using 12 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Easy Healthy Arugula Avocado Salad with Lemony Dressing:

  1. Make ready of For salad:.
  2. Make ready 1/2 packages of arugula.
  3. Prepare 3 of small bell pepper thinly cut.
  4. Prepare 1/4 of of the red onion thinly cut.
  5. Make ready 1 of avocado sliced.
  6. Get 1/2 cup of grapes sliced in half (optional) you can replace with other fresh fruits if you like.
  7. Get of For dressing:.
  8. Take 1 tbsp of lemon juice (less or more).
  9. Prepare of Salt and black pepper to taste.
  10. Prepare of Few drizzling of olive oil.
  11. Take 1 tsp of chili flakes.
  12. Get of Salad topping optional.

To make the dressing, in a small bowl, combine the lemon juice and garlic. Slowly whisk in olive oil until the mixture is creamy. Place arugula in a serving bowl and add dressing to taste. Peppery arugula, fresh cherry tomatoes, peas, and avocado sit over a bed of leftover rice in this easy salad recipe.

Steps to make Easy Healthy Arugula Avocado Salad with Lemony Dressing:

  1. In a large bowl add all salad ingredients except the avocado and salad topping. Then drizzle with olive oil, lemon juice, sprinkle salt, black pepper, and chili flakes..
  2. Mix all together. Taste it then transfer to the serving plate, place the avocado over the salad, and sprinkle with the salad topper. The freshly salad is ready to served. Enjoy .
  3. HappyCooking ❤️.

Toss it with a lemon mustard cumin vinaigrette or your favorite salad dressing. This is a fantastic arugula salad recipe when you have leftover rice and are hungrier and want a little more substance than just eating a veggie salad. I also favor a simple salad dressing most nights and the one I whisk together most is this basic lemon vinaigrette. Put these three staples together and you have my favorite version of avocado toast. The creamy avocado is mashed with lemon juice and zest, a sprinkling of red pepper flakes for a little kick, and just a drizzle of olive oil.

Picking The Right Foods Can Help You Stay Fit And Healthy

The one thing that some of you may already understand is that by eating the right foods can have a huge effect on your health. One of the foods you should be avoiding is just about any foods you get at a fast food place. You will notice that the nutrition in these types of is non existent and the unwanted effects will be really bad. You will be delighted to know that we are going to let you know a few of the foods that you should be ingesting every day.

One of the primary types of foods you need to be eating plenty of, is various berries. The amount of vitamin C that can be seen in berries, is one of the main reasons you need to be eating berries. Most berries also have plenty of anti-oxidants, which is extremely beneficial to your overall health and is specifically good for your circulatory system. Another thing you will recognize that these antioxidants can help you with is actually keeping your cells healthy, this can help your system to fight off a number of diseases.

While most of you have been told repeatedly that vegetables are good for you, and there is a really good reason why. Along with possessing many different vitamins and minerals, you will in addition find that some vegetables also have potassium. As an example, broccoli has a good amount of potassium to supply you with your daily recommended allowances. You will in addition discover that a salad, made with spinach as opposed to lettuce, can provide your body with many more necessary nutrients.

Also when you are trying to find a snack to hold you over in between meals, reach for a handful of nuts or seeds. The majority of nuts will have lots of protein and you can additionally find that many nuts and seeds will even provide your body with vital Omega-3 and Omega-6. Your entire body will use these types of fatty acids as a source for creating hormones that your body demands to stay healthy. One thing you may not realize is that a variety of hormones that you need will only be able to be produced when you have these kinds of fatty acids.

In terms of sitting down to supper you should also think about lean proteins and fish such as salmon. The great thing about salmon is that as well as other nutrients it’s also loaded with Omega-3. Protein is vital for your diet, however you don’t need to eat a lot, as a 3 ounces is all you really need. Also before preparing your steak you really need to trim the fat that you can see from it to keep from consuming extra fat.

Citrus fruit will be one of the greatest things that you can have for your desserts, instead of having a piece of cake or even ice cream. Citrus fruits in addition provide you with vitamin C, together with other vitamins and minerals that can certainly help keep you healthy. You may also want to mix a number of things like orange sections, shredded coconut combined with a teaspoon of honey.

For those who want to get started living a much healthier life the tips above are able to help you do that. Also if you cut out all the refined food that you shouldn’t be eating anyway, you might find that you could end up living a longer life.

So that is going to wrap this up for this exceptional food easy healthy arugula avocado salad with lemony dressing recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!