Luxury recipes for arugula salads 7 times differently. A healthy dinner or an excellent side dish!

Are you not in love with vegetables?

Then trust us, you will love these unconventional arugula salad recipes!

This leafy vegetable in combination with grapes, oranges, dried tomatoes or beetroot is simply perfect.

See for yourself!

Arugula salad with grapes

This arugula salad with grapes, cashews, pickled red onions and a simple black pepper dressing is the perfect vegan side dish or a great light dinner.

Ingredients

For the pickled red onion:

• 3/4 cup red wine vinegar
• 1/3 cup champagne vinegar
• 1/3 cup water
• 1/3 cup sugar
• 1 teaspoon of salt
• 2 red onions, very thinly sliced

For the black pepper dressing:

• 1/3 cup red wine vinegar
• 2/3 cup olive oil
• 1 spoon of sugar
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon of salt
• 1 clove of garlic

For the salad:

• 2 and 1/2 cups red grapes, cut in half
• 2 cups cooked spelled or quinoa
• 3 cups arugula
• 1/4 cup fresh basil leaves, cut into strips
• 1/2 cup chopped cashews

Method

1. Prepare the pickled onion.
2. Put the vinegar, water, sugar and salt in a container with a tight lid – shake until the ingredients are well combined.
3. Add chopped red onion.
4. Refrigerate for at least 24 hours or longer for best flavor.
5. Now prepare the topping.
6. Place vinegar, olive oil, sugar, pepper and salt in a bowl.
7. Squeeze a clove of garlic and put it in a glass cut in two – the point is that when serving you will still add fresh garlic flavor to the dressing without small pieces of raw garlic.
8. Shake to combine everything well.
9. Mix the grapes and spelled with about half of the dressing.
10. Add arugula, basil, cashews and a handful of pickled red onion.
11. Mix it up.
12. Add more topping if desired.
13. Let the salad rest for a few minutes and serve.

Arugula, beetroot and goat cheese salad

Goat cheese in combination with beetroot is usually liked even by those who don’t really need beets on their own. And what about in combination with arugula and a simple mustard dressing!

Ingredients

• black pepper and salt to taste
• 3 tablespoons of olive oil
• 2 tablespoons sherry vinegar
• 1 teaspoon Dijon mustard
• 230 g stewed beetroot, chopped
• 140 g arugula
• 110 g crumbled goat cheese

Method

1. In a large bowl, mix the olive oil, vinegar, mustard, a pinch of salt and a little ground black pepper.
2. Add the beets and arugula and toss.
3. Add goat cheese, toss lightly again and serve.

Fresh orange and arugula salad

You will love this amazing arugula salad with fresh oranges, goat cheese, almonds and radishes! A simple lemon dressing will bring everything together beautifully and you will have a well-deserved treat.

Ingredients

For the salad:

• ¼ cup slivered almonds
• 150 g arugula
• 2 oranges, peeled and cut into thin rounds
• ½ cup crumbled goat cheese
• ¼ cup radishes, roughly chopped
• a pinch of ground cinnamon

For the lemon dressing:

• ¼ cup extra virgin olive oil
• 3 tablespoons of lemon juice
• 1 and ½ teaspoons of honey
• ¼ teaspoon salt

Method

1. First, roast the almonds.
2. In a small skillet over medium heat, heat the almonds until they are fragrant and golden around the edges, stirring often (be careful, they will burn!), about 5 minutes.
3. Transfer them to a bowl to cool.
4. Place the arugula on a large serving plate or in a large serving bowl.
5. Arrange the oranges, toasted almonds, goat cheese and radishes on top.
6. Lightly sprinkle the top with a pinch or two of cinnamon.
7. Set aside.
8. In a small bowl, mix the olive oil, lemon juice, honey and salt.
9. Whisk together until combined.
10. Taste and add a little more honey if needed.
11. When ready to serve, lightly drizzle the salad with the dressing, toss, and serve immediately.

Arugula Caprese Salad

Caprese style arugula salad is the perfect summer dinner that you can prepare in 15 minutes. Fresh arugula, cherry tomatoes, and basil combined with mozzarella balls and balsamic vinegar dressing is simply irresistible!

Ingredients

• 2 teaspoons of olive oil
• ½ teaspoon of balsamic vinegar
• ½ teaspoon dried Italian seasoning
• salt and pepper to taste
• 230 g of mini mozzarella balls
• 550 g cherry tomatoes, halved
• 4 cups arugula
• 1 cup basil leaves, torn or left whole

Method

1. In a salad bowl, mix the olive oil, balsamic vinegar, Italian seasoning and a generous amount of salt and pepper.
2. Add cherry tomatoes and mozzarella and mix.
3. Let sit at room temperature for 30 minutes.
4. Add the arugula and basil and toss until combined.
5. Add more olive oil and salt and pepper if needed.
6. Serve immediately.

Arugula, apple and pecan salad

A healthy fall salad with arugula, crisp apples and toasted pecans tossed with a simple lemon dressing makes a great light plant-based main course or side dish.

Ingredients

• 1/2 cup pecans
• 200 g of arugula
• 2 small apples, peeled, cored and thinly sliced lengthwise
• 1/4 red onion, thinly sliced
• 2 tablespoons dried cranberries (optional)

For the topping:

• juice of 1 large lemon
• 1 tablespoon of maple syrup
• 1 pinch of sea salt + black pepper
• 3 tablespoons of olive oil

Method

1. Preheat the oven to 176°C and arrange the pecans on a baking sheet.
2. Roast the pecans for 8-10 minutes, until fragrant and deep golden brown.
3. Remove from oven and set aside.
4. While the pecans are baking, prepare the remaining salad ingredients and add them to a large bowl.
5. Prepare the dressing by adding all the ingredients to a bowl and whisking well to combine.
6. Taste and season as needed.
7. Add pecans to salad and toss with dressing.
8. Stir and serve immediately.

Sun-dried tomato salad with arugula

This luxurious salad requires only a few key ingredients, which are mixed with sun-dried tomato oil for added flavor, and minimal preparation time. Enjoy it!

Ingredients

• 6 cups arugula
• 2-3 tablespoons of oil from a glass of sun-dried tomatoes
• 1/2 cup sun-dried tomatoes
• 1/2 cup rinsed chickpeas
• 1/3 cup feta cheese
• 2 tablespoons of walnuts
• 1 tablespoon of lemon juice
• black pepper to taste

Method

1. Place the arugula in a large bowl, drizzle with sun-dried tomato oil, and use your hands or tongs to combine.
2. Then add the remaining ingredients and mix.
3. Enjoy your meal!

Salad with arugula, tomatoes and pine nuts

Tomato and Arugula Salad is an incredibly easy yet healthy dish that goes well with any main course. Prepare a great lemon zest, olive oil and balsamic dressing for it.

Ingredients

For the topping:

• 3 tablespoons of olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons of lemon zest

For the salad:

• 140 g arugula
• 1.5 cups cherry tomatoes, cut in half
• 1/4 cup grated Parmesan
• 1/4 cup pine nuts, lightly toasted

Method

1. Prepare the salad dressing.
2. In a medium bowl, combine the olive oil and balsamic vinegar and toss to combine.
3. Add lemon zest.
4. In a large bowl, combine the arugula and halved cherry tomatoes.
5. Pour the dressing over the salad.
6. You don’t have to use the whole dressing.
7. Sprinkle with grated parmesan and lightly toasted pine nuts.

And which of the arugula salad recipes did you like best? Write to us in the comments!