This Arugula Spinach Salad with sumac dressing is a light and crisp side dish that is a great addition to any meal! It's made with simple ingredients and features creamy avocado, crunchy toasted sunflower seeds, and shaved parmesan cheese. Vegan and gluten-free!
This fresh and vibrant arugula spinach salad has been my go-to side salad for years now. Not only is it incredibly simple and easy to make, but it's also a delicious way to eat more greens.
What I love most about this salad is that it can be served next to pretty much anything. It's great not only for weeknight dinners or a light lunch, but also for BBQs, parties, and even your holiday table, whether that's Thanksgiving or Christmas.
Looking for more salad ideas? Check out my Sweet Potato Beet Salad, Mediterranean Orzo Salad, and Creamy Potato Salad without Eggs.
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Why You'll Love This Recipe
- A light and crisp side dish made with fresh ingredients. This salad is the ULTIMATE side dish, as it can be served with so many things. It's the perfect addition for miso mushroom pasta, vegan pizza Bianca, and lasagna to vegan Beyond meat meatloaf, vegetarian lentil moussaka, and more!
- Minimal effort to prepare. It takes less than 15 minutes to assemble this recipe, making it perfect for a weeknight dinner.
- Customizable. You can add any and all toppings you like.
- Healthy and packed with nutrients. Both spinach and arugula are nutrient-dense greens. Spinach is rich in vitamins A and C, iron, and folate. Arugula is a good source of vitamins K and A, calcium as well as folate.
Ingredients You'll Need
- Fresh spinach: I love using fresh baby spinach because it's sweeter and more tender. Also, there is no need to chop it.
- Fresh arugula: If you want a milder flavor, you can use baby arugula, which is not as spicy and bitter.
- Sumac dressing: This is my go-to dressing for any salad. It's tangy, sweet, sour, and savory, and compliments the rest of the ingredients very well. It's made with olive oil, lemon juice (or red wine vinegar), and lots of fresh sumac.
- Raw sunflower seeds: I chose sunflower seeds to add crunch and various textures. They're cheap, healthy, and can be found in any grocery store.
- (Vegan or regular) Parmesan cheese: Of course, we can't talk about an interesting salad without some kind of cheese. I use a block of parmesan that I shave myself with a vegetable peeler, but you can also grate it. I highly recommend using fresh cheese and not pre-grated.
See the recipe card below for the full list of ingredients and exact measurements.
Substitutions
- Greens: Any other leafy greens of your choice will be delicious here - iceberg, romaine lettuce, swiss chard, kale, or mixed greens.
- Dressing: You can use your favorite store-bought dressing if you can't be bothered to make your own.
- Sunflower seeds: You can use any other nut/seed of choice such as pepitas, almonds, cashews, pine nuts, or my air fryer roasted pecans.
- Avocado: You can omit it entirely or replace it with more cheese, olives, hard-boiled eggs, or fresh fruits.
- Parmesan: Feta cheese, blue cheese, and creamy goat cheese are all great substitutes for parmesan. If you want to make this recipe vegan, use dairy-free parmesan.
How to Make Arugula Spinach Salad
Step 1: Start by toasting your sunflower seeds. Heat a cast-iron skillet over medium-high heat and add the seeds. Toast for 3-4 minutes, stirring often to prevent burning, or until they're golden brown. Remove from the heat and set aside.
Step 2: If you haven't already, make the dressing by adding all of the ingredients to a small bowl. To a large bowl, add baby spinach and arugula and pour the dressing all over.
Step 3: Toss until the greens are well coated in the dressing.
Step 4: Serve the greens on a large platter and top with the toasted sunflower seeds, sliced or cubed avocado, and shaved parmesan. Enjoy!
Arugula Spinach Salad Expert Tips
- Add the greens on the bottom and top with the rest. Toss the greens with the dressing first, then layer the rest of the ingredients on top. This makes for a better presentation!
- Make this recipe vegan by using dairy-free parmesan cheese or another white vegan cheese of choice.
- Once the salad is coated with the dressing, serve it straight away! Like any salad, this one tastes best right after making it. The greens tend to wilt after some time.
Recipe FAQs
Arugula pairs well with a variety of ingredients due to its peppery flavor. It complements fruits like pears and apples, cheeses like goat cheese and Parmesan, as well as nuts and seeds like almonds and sunflower seeds. Arugula is a great addition to dishes like Tagliatelle al Pesto, Kimchi pizza, and Vegan Chickpea Egg Sandwiches where it adds freshness and boosts the nutrition of the meal.
Both spinach and arugula are nutrient-dense greens, packed with the good stuff your body needs to function at its best. Spinach is rich in vitamins A and C, iron, and folate, while arugula is a good source of vitamins K, A, and C as well as folate and calcium.
If arugula tastes too bitter for you, you can try mixing it with other greens like I do in this arugula spinach salad. Another way is to use a sweet and tangy dressing that counteracts the bitterness.
The salad is best served fresh, right after you toss it with the dressing. If you have leftovers that have already been coated in dressing, they can last for a maximum of 24 hours in the fridge if stored in an airtight container. Make sure to keep the avocado separate and add it right before serving.
The toasted sunflower seeds can last for a few months in your pantry.
Dressing Ideas
If you don't want to use my sumac dressing for whatever reason, here are some more dressings you can use for this arugula spinach salad.
- Miso tahini dressing - a creamy, umami-packed dressing made with just 6 ingredients!
- Balsamic vinaigrette - a classic dressing that goes well on almost any salad.
- Lemon vinaigrette - a simple dressing made with lemon juice, maple syrup, and extra virgin olive oil that is bright, slightly sweet, and tangy.
- Honey-dijon vinaigrette - sweet and sour vinaigrette that will complement this salad very well.
- Pesto salad dressing - if you're looking for a dressing with more of a kick, try this one made with pesto. It's bright, zesty, and vibrant!
Variations & Add-ins
Make this salad your own by adding one or more of the following ingredients.
- Add protein: I love adding this Smoky Tofu Ham or Air Fryer Tempeh to make this salad more satisfying. Crispy fried chickpeas will also be delicious here.
- Add croutons: Homemade croutons are one of the easiest ways to level up any salad.
- Add more veggies: Think cucumbers, cherry tomatoes, grated carrots, red onion, or roasted vegetables like roasted frozen Brussels sprouts and roasted cauliflower.
- Add fresh or dried fruits: In winter, I love adding citrus fruits to my salads like oranges or blood oranges. In summer, I love raspberries, strawberries, and peaches in my salads. Dried fruits such as raisins or dried cranberries can also work.
- Add fresh herbs: Basil, cilantro, parsley, dill, etc. will bring brightness and flavor to your salad.
- Add grains: To make this salad a complete meal, add cooked quinoa, farro, brown rice, bulgur, etc.
Serving Suggestions
This simple salad is light, vibrant, and tangy, which makes it perfect to serve alongside a heavier main course such as:
- Beyond Meat Bolognese - a rich and meaty Italian dish perfect for when you're craving comfort food.
- French Onion Soup without Wine OR French Onion Pasta - both of these recipes will be complimented very well with a fresh side salad like this one.
- Beyond Meat Meatloaf - in my opinion, any meatloaf needs a side salad to help you cleanse your palate every few bites.
- Vegan Cordon Bleu - a French-inspired recipe that consists of vegan chicken stuffed with vegan ham and cheese. A true winner in my books!
- Air Fryer Beyond Burger - ditch the fries and serve this burger with this refreshing spinach arugula salad.
- Vegan Baked Spaghetti - an excellent weeknight recipe great for busy cooks.
More Salad Recipes
If you tried this Arugula Spinach Salad or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Arugula Spinach Salad
Ingredients
- 3 oz baby spinach
- 3 oz arugula
- 1 ripe avocado, sliced or cubed
- ¼ cup raw sunflower seeds
- Shaved parmesan, vegan if needed optional
- 1 batch sumac dressing
Instructions
- Start by toasting your sunflower seeds. Heat a cast-iron skillet over medium-high heat and add the seeds. Toast for 3-4 minutes, stirring often to prevent burning, or until they're golden brown. Remove from the heat and set aside.¼ cup raw sunflower seeds
- To a large bowl, add baby spinach and arugula and pour the dressing all over. Toss until the greens are well coated.3 oz baby spinach, 3 oz arugula, 1 batch sumac dressing
- Serve the greens on a large platter and top with the toasted sunflower seeds, sliced or cubed avocado, and shaved parmesan. Enjoy!1 ripe avocado, sliced or cubed, Shaved parmesan, vegan if needed
Notes
- Fridge:The salad is best served fresh, right after you toss it with the dressing. If you have leftovers that have already been coated in dressing, they can last for a maximum of 24 hours in the fridge. The toasted sunflower seeds can last for a few months in your pantry.
- Freezer: This recipe is not freezer-friendly.
Nutrition
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
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