This Arugula Spinach Salad with sumac dressing is a light and crisp side dish perfect for any meal! It features creamy avocado, crunchy toasted sunflower seeds and shaved parmesan cheese. Vegan and gluten-free!
Why You'll Love This Recipe
- A light and crisp side dish. This salad is the ULTIMATE side dish, as it can be served with so many things from pasta, pizza, and lasagna to meatloaf, 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 wiht nutrients. Both spinach and arugula are nutrient-dense greens. Spinach is rich in vitamins A and C, iron, and folate (source). Arugula is a good source of vitamins K and A, as well as folate (source).
- Arugula and baby spinach: I love using a 50/50 mix of those two. The combination of tender baby spinach and peppery arugula makes for an interesting salad layered with flavor.
- 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.
- Raw sunflower seeds: For adding crunch and a variety of textures, I chose sunflower seeds. They're cheap, healthy, and can be found in any grocery store.
- Avocado: A creamy avocado is the perfect addition to this peppery and tangy salad.
- (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 exact measurements.
- Greens: Any other 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, etc.
- Avocado: You can omit it entirely or replace it with cheese, olives, hard-boiled eggs, or fresh fruits.
- Parmesan: Feta, blue cheese, and 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
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.
To a large bowl, add baby spinach and arugula and pour the dressing all over.
Toss until the greens are well coated in the dressing.
Serve the greens on a large platter and top with the toasted sunflower seeds, sliced or cubed avocado, and shaved parmesan. Enjoy!
- 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.
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.
- Honey-dijon vinaigrette - sweet and sour vinaigrette that will complement this arugula spinach 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 arugula spinach 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 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, 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.
- Add raw onion: Raw sliced red onion or shallots will be delicious here!
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.
More Salad Recipes
Arugula Spinach Salad
- 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
- 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
- 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 information is a rough estimate calculated with third-party calculations without including the optional ingredients.