Arugula Salad

Arugula Salad

Simple Arugula Salad – it’s made with a tasty blend of peppery arugula, sharp parmesan, flavor concentrated dried cranberries, and nutty almonds. And it’s finished with a refreshing, tart and lightly sweetened dressing to highlight it.

Arugula salad on a white oval platter over a red cloth.

Refreshing Arugula Salad

It may not be the first type of salad you’d think to make because those humble arugula leaves are so often unappreciated and skipped over. But they are a nutritious little leaf with big flavor and they make an incredible salad.

This is a great recipe to have on hand for a quick side, plus it’s handy to have during the holidays when the other more popular lettuce choices are picked over.

Here you can switch up the ingredients based on what you have on hand. It’s a forgiving recipe with plenty of room for substitutions.

For instance, I’ve made this with lemon juice then balsamic vinegar and I’ve loved both options so I’ve listed either one to be used here. I leave it up to you to pick your favorite.

Then dried sweetened cherries would also be delicious in place of the cranberries, and pecans will work in place of the almonds. And why not feta for the parmesan?

Another option here is to convert this into a main dish by adding a protein to it such as grilled chicken or rotisserie chicken. Lots of different variations here with this super easy, perfectly delicious salad!

Close up photo of arugula salad showing baby arugula, dried cranberries, almonds, parmesan and dressing.

Arugula Salad Recipe Ingredients

  • 5 oz. baby arugula (full grown works too)
  • 2/3 cup sliced almonds, toasted
  • 1/2 cup dried cranberries (sweetened variety)
  • 1/2 cup shaved parmesan (1.5 oz)
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp fresh lemon juice or 2.5 Tbsp balsamic vinegar
  • 1 Tbsp honey
  • Salt and freshly ground black pepper, to taste

How to Toast Almonds in the Oven

  • To toast the sliced almonds preheat the oven to 350 degrees.
  • Spread almonds out even on a baking sheet.
  • Toast in oven until just barely golden brown, about 6 to 8 minutes (for more even cooking you can toss halfway through).
  • Let cool before using.

Photo of ingredients used to make arugula salad.

How to Make Arugula Salad

  1. Make the dressing: In a small mixing bowl whisk together olive oil, lemon juice, honey and season with salt and pepper to taste.
  2. Chill dressing for 15 minutes if time allows.
  3. To assemble salad: Toss the arugula with about 2/3 of the dressing then on a serving platter or individual salad plates layer half the arugula, half the almonds, half the cranberries and half the parmesan.
  4. Repeat layering then drizzle with remaining 1/3 of the dressing. Serve right away.Salad dressing shown before and after mixing. Collage of two photos showing parmesan cheese being shaved and almonds on baking sheet after toasting.

Make Ahead

  • The dressing can be made up to 5 days ahead and stored in the fridge.
  • Ingredients can also be prepped several days in advance just wait to toss dressing with salad until you’re ready to serve (otherwise the leaves will wilt and get soggy).

Arugula salad shown with salad serving spoons scooping salad.

More Delicious Salad Recipes to Try

Arugula salad on a white oval platter over a red cloth.

5 from 1 vote

Arugula Salad

A super simple salad made with a tasty blend of peppery arugula, sharp parmesan, flavor concentrated dried cranberries, nutty almonds and a bright dressing.

Servings: 5

Ready in: 15 minutes

Salad

  • 5 oz. baby arugula (full grown works too)
  • 2/3 cup sliced almonds, toasted
  • 1/2 cup dried cranberries (sweetened variety)
  • 1/2 cup shaved parmesan (1.5 oz)

Dressing

  • 1/4 cup extra virgin olive oil
  • 2 Tbsp fresh lemon juice or 2.5 Tbsp balsamic vinegar
  • 1 Tbsp honey
  • Salt and freshly ground black pepper, to taste
  • Make the dressing: In a small mixing bowl whisk together olive oil, lemon juice, honey and season with salt and pepper to taste. Chill for 15 minutes if time allows.

  • To assemble salad: Toss the arugula with about 2/3 of the dressing then on a serving platter or individual salad plates layer half the arugula, half the almonds, half the cranberries and half the parmesan.

  • Repeat layering then drizzle with remaining 1/3 of the dressing. Serve right away.

Nutrition Facts

Arugula Salad

Amount Per Serving

Calories 270 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 3g19%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 13g

Cholesterol 6mg2%

Sodium 145mg6%

Potassium 227mg6%

Carbohydrates 18g6%

Fiber 3g13%

Sugar 13g14%

Protein 7g14%

Vitamin A 740IU15%

Vitamin C 7mg8%

Calcium 186mg19%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.