This Arugula Spinach Salad with a citrusy sumac dressing is all about bold, balanced flavor. Peppery arugula and mild baby spinach come together with creamy avocado, crunchy toasted sunflower seeds, and shaved Parmesan, all tossed in a bright, tangy sumac vinaigrette.
It's made with simple ingredients but delivers big on texture and contrast, making it an easy side that pairs well with just about anything. If you love simple salads with lots of flavor, try this easy pasta salad with orzo with Mediterranean flavors next!
👩🏼🍳 A Quick Look: Spinach Arugula Salad
- 🕒 Ready in: 10 minutes
- 👪 Serves: 4
- 🍽 Calories: 329
- 💪 Protein: 9g (add any protein to the top of the salad to increase and make it heartier)
- 🔥 Cooking Method: Quick stovetop toasting of the sunflower seeds
- 📖 Dietary Info: Vegetarian and easy to make vegan
- ⭐ Difficulty: Easy
- ❤️ Why You'll Love It: A quick, flavor-packed salad with a bright sumac vinaigrette, creamy avocado, and crunchy toppings that make eating greens anything but boring.
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This fresh and vibrant arugula spinach salad has been my go-to side for years now. It's incredibly simple to throw together, but still feels like something a little special. Like one of those recipes I make on a Tuesday with a bowl of shiitake miso pasta, and just as easily serve on a platter for a dinner party.
What really sets it apart is the sumac dressing. Instead of the usual lemon-Dijon combination, sumac brings a bright, tangy, almost citrusy flavor without adding extra liquid, so the greens stay crisp while balancing the flavors.
It's the kind of salad that works with just about anything. It's perfect for weeknight dinners, a light lunch, BBQs, parties, or even your holiday table, just like this sweet potato, beet & walnut salad.
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Why You'll Love This Recipe
- A bold, balanced flavor combo that just works. This spinach arugula salad is tossed in a bright, citrusy sumac vinaigrette that adds a fresh, tangy kick, while peppery arugula is balanced by mild spinach and creamy avocado.
- Ready in under 15 minutes. This is one of those low-effort, high-reward recipes. Toss everything together in minutes, and you've got a clean and crisp side that works just as well for busy weeknights as it does for last-minute meals, such as a quick dairy-free pizza Bianca.
- Easy to customize with what you have. Use this as your base and build from there-add nuts, seeds, grains, protein, or extra veggies depending on what's in your fridge. It's flexible without losing its core flavor.
- Great for dinner parties and make-ahead meals. Prep the components ahead of time and toss just before serving for an easy, no-stress side that pairs with just about anything.
- Uses nutrient-rich greens. Spinach is rich in vitamins A and C, iron, and folate, while arugula is a good source of vitamins K and A, calcium as well as folate.
For more easy salad recipes, try this eggless potato salad for your next cookout or BBQ.
Ingredients You'll Need
- Greens: This salad uses both fresh spinach and arugula. I prefer baby spinach because it's sweeter, more tender, and there's no need to chop it. Arugula brings a bit of spice and bitterness that balances with the spinach perfectly. For a milder flavor, use baby arugula. Some stores offer these mixed together in one bag, which makes things even easier. Feel free to use any other leafy greens of your choice, including massaged kale, mixed greens, or Swiss chard.
- Dressing: My sumac olive oil dressing brings tangy, sweet, sour, and savory flavors to this simple spinach and arugula salad. It's made with olive oil, lemon juice (or red wine vinegar), and sumac, which adds more citrusy notes to the salad. This creamy lemon tahini dressing works great with spinach and arugula if you want to try something else.
- Raw sunflower seeds: These add crunch and texture to the salad. Plus, they're cheap, healthy, and easy to find.
- Parmesan cheese: I prefer using a block of Parmesan. It has a better flavor than store-bought grated or shredded options. For thick ribbons of cheese, I shave the block with a vegetable peeler. You can also grate it, but I love the distinct cheesy flavor the larger pieces give the salad.
See the recipe card below for the full list of ingredients and exact measurements.
Variations & Add-ins
Make this salad your own by adding one or more of the following ingredients.
- Make it a main dish salad: It's easy to bulk up the salad by topping it with some shredded chicken, cooked shrimp, boiled eggs, glazed tofu ham, or maple soy tempeh to add some protein. Chickpea croutons add some additional protein, and cooked grains such as quinoa, farro, brown rice, or bulgur make the salad heartier as well.
- Switch up the dressing: For a similar citrusy flavor, make a quick lemon vinaigrette instead. Whisk together ¼ cup extra virgin olive oil, 2 tablespoon fresh lemon juice, 2 teaspoon Dijon mustard, 1 tablespoon honey or maple syrup, ½ teaspoon salt, and a crack of black pepper. You can also use a simple balsamic vinaigrette: ¼ cup extra virgin olive oil, 2 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, ½ teaspoon salt, and black pepper to taste.
- Add more veggies: Think cucumbers, cherry tomatoes, grated carrots, red onion, or even roasted vegetables work great. I like to use leftover oven-roasted Brussels sprouts and roasted cauliflower to bulk up the salad.
- Swap the nuts: Change the sunflower seeds for any nut or seed. Pepitas, almonds, cashews, pine nuts, or my homemade toasted pecans all work well.
- Use a different cheese: Feta cheese, blue cheese, and creamy goat cheese are all great substitutes for Parmesan, each one adding a unique flavor and/or texture. Use dairy-free Parmesan to make this side salad recipe vegan.
- Adjust the ratio: I use a 50:50 combination of spinach and arugula. You can use more or less of either depending on your preference. To tame the peppery flavor of the arugula, use a bit more spinach than arugula.
How to Make a Spinach Arugula Salad
- Step 1: Toast your sunflower seeds in a cast-iron skillet over medium-high heat for 3-4 minutes, stirring often to prevent burning, or until they're golden brown. Remove them from the heat and set aside.
- Step 2: Make the dressing and add the arugula and spinach to a large bowl. Pour the dressing on top.
- Step 3: Toss the greens to coat them with 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 as a side with this viral onion pasta or your favorite pasta dish.
👩🍳 Chef Petra's Tips
- Layer, don't toss. Dress the greens with the vinaigrette first, add them to your serving dish, and then layer the rest of the ingredients on top. This makes for a better presentation!
- Serve immediately. Like any salad, this one tastes best right after making it. The greens tend to wilt quickly after adding the dressing. To make ahead, prep all the ingredients, but wait to combine them until just before you're ready to serve.
- Dry your greens. Moisture on your greens will dilute the salad dressing and prevent the dressing from sticking to the greens. This can lead to a soggy salad. A salad spinner works best to remove any excess water from the greens after washing them. You can also use a clean kitchen towel or paper towels.
- Storing Tips. 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 up to 24 hours in the fridge when 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.
Spinach Arugula Salad Recipe FAQs
Arugula pairs best with creamy, sweet, or acidic ingredients that balance its peppery bite - think avocado, citrus, Parmesan, and fruits like pears or strawberries. You'll often see it used to brighten richer dishes like basil pesto pasta, spicy Kimchi pizza, or loaded sandwiches.
You can't really remove arugula's bitterness, but you can balance it. Use baby arugula, mix it with milder greens like spinach, and pair it with a slightly sweet or tangy dressing. Also, dress the salad just before serving to keep the flavor fresh and not overly sharp.
Sure! You can prep the ingredients ahead. Wash and dry your greens, shave or grate the Parmesan, toast the sunflower seeds, and make the dressing. Wait until you're ready to serve before cutting the avocado and assembling the salad.
Tangy vinaigrettes are the way to go - they balance the peppery arugula without overpowering the greens. I use a sumac lemon vinaigrette here for its bright, citrusy kick, but lemon-Dijon, balsamic, and orange-based dressings all work well too. For something creamier, try my lemon, garlic, and tahini dressing.
Serving Suggestions
This simple salad is light and tangy, which makes it perfect to serve alongside a heavier main course.
I especially love it with Italian pasta dishes like this meatless bolognese and no-boil vegan baked spaghetti. For a lighter meal, pair it with a bowl of piping hot vegetarian French onion soup.
For dinner parties, I love to serve it with this stuffed vegan seitan chicken or slices of this meatless meatloaf. Or during the week, ditch the fries and serve this salad with a juicy Beyond Burger patty.
More Easy Salad Recipes
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📖 Recipe
Spinach Arugula Salad with Sumac Dressing
Ingredients
Salad
- 3 oz baby spinach
- 3 oz arugula
- 1 ripe avocado, sliced or cubed
- ¼ cup raw sunflower seeds
- 2 oz shaved parmesan, vegan if needed optional
Dressing
- ¼ cup extra-virgin olive oil
- 2-4 tablespoon freshly squeezed lemon juice
- 2 teaspoon honey or maple syrup
- 2 cloves of garlic, minced
- 2 teaspoon sumac
- ½ teaspoon dried mint
- ½ teaspoon salt
- Freshly cracked black pepper, to taste
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
- 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, 2 oz shaved parmesan, vegan if needed
Notes
- Layer, don't toss. Dress the greens with the dressing first, then add the toppings on top for the best texture and presentation.
- Serve right away. This salad is best enjoyed immediately. If making ahead, prep everything and store separately, then toss just before serving to keep the greens crisp.
- Dry your greens well. Excess moisture can dilute the dressing and make the salad soggy. Use a salad spinner or pat dry with a clean towel before assembling.
- 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 up to 24 hours in the fridge. The toasted sunflower seeds can last for a few weeks 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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