Arugula and Spinach Salad

This delicious arugula spinach salad is perfect as a healthy lunch or a side salad for Sunday dinner or when you have guests over. It includes lots of leafy greens, vegan feta (homemade or store-bought), fresh veggies and a simple lemon basil vinaigrette. It is packed with flavor and made fully plant-based and dairy-free.

If you think salads are boring, then think again! We eat them all the time, as a side dish but also often as a full meal for lunch. And this simple spinach arugula salad recipe was such a big hit that we had the whole bowl just my husband and I in one sitting.

Even if you are not a salad person, you should give this recipe a try!

Or this cilantro lime pasta salad and this tahini pesto couscous salad... They will also make you fall in love with salads!

Anyway, we absolutely loved this healthy salad because it packs a whole lot of flavorful ingredients, has tons of contrasting textures and features a light lemon dressing that gives lots of character to the salad. It makes for a delicious fresh salad you can serve with just about anything!

I was inspired by my rocket pear salad that uses 100% fresh baby arugula. This time, I used a mix of fresh arugula + fresh baby spinach to have a better balance of peppery flavor from the leafy greens. The salad also includes vegan tofu feta cubes for a nice umami flavor and to make it more filling, too. You can make the feta yourself or get store-bought cheese for a quicker recipe.

Then comes the cherry tomatoes, red onion and almonds, although I'll be sharing many swaps you can make. Plus, the quick and easy lemon basil vinaigrette that's just so delicious.

Makes for a perfect side salad to accompany any meal or serve as the main course with a side of bread, it is so filling and high in protein!

Hope you like this recipe and let me know if you give it a try! ❤️

Why you will love this recipe

• So easy and quick!
• The dressing takes 3 minutes to make, no blending is required
• BURSTS with an amazing blend of zesty + salty + umami + sweet flavors
• Perfect vibrant salad to accompany burgers, sandwiches, soups and more
• Healthy and packed with plant-based protein, fiber and vitamins
• Vegan, dairy-free and gluten-free (with an oil-free option)

What you will need

• Arugula and spinach: I used the pre-packaged and pre-cleaned mix of arugula and baby spinach for convenience. You can find it at Whole Food Markets, but also in other grocery stores. You can also of course use either only spinach or only arugula if you prefer. 
• Vegan feta: We are so obsessed with this homemade vegan feta cheese. It is easy to make (combined in a food processor, then baked) and has lots of flavor. It also makes for a high-protein and healthier option compared to store-bought. I highly recommend you try it! That being said, if you are in a rush, then feel free to use store-bought vegan feta cheese from the grocery store. 
• Cherry tomatoes: look for perfectly ripe and super sweet tomatoes for the best result.
• Red onion: it gives the salad a nice punch of flavor. I prefer using red onion for its milder pungent flavor, although sweet onion would also be ok. If you don't like raw onions in salads, then check out these balsamic-marinated red onions, they would be perfect too.
• Almonds: they add a nice crunch. I used slivered almonds but if you have whole almonds, simply chop them roughly.

For the lemon dressing

• Lemon: you will need fresh lemon juice for the vinaigrette, bottled lemon juice isn't going to give it the same amazing flavor. I used a whole lemon, which is about 2-3 tablespoons. 
• Olive oil or tahini: I used high-quality cold-pressed olive oil, but both olive oil and tahini will work. If you are looking for a little healthier vinaigrette that does not use processed oil at all, then choose tahini. The result will be creamier and will have a mild nutty flavor (and you might need to add a little water until the desired consistency)
• Sweetener: I like maple syrup for dressings and sauces. Agave nectar works well too.
• Dijon mustard: adds a mild peppery flavor and also helps emulsify the dressing.
• Garlic powder: adds a nice flavor without being overpowering like fresh garlic.
• Fresh basil: you can use other fresh herbs if you prefer, especially fresh dill and fresh mint, or do a mix and match.

How to make arugula and spinach salad

(full recipe in the recipe card below)

Prepare the feta (or use store-bought)

If making the tofu feta from scratch, then start with that. All you will have to do is process together a block of tofu, nutritional yeast, lemon juice, salt, garlic + onion powder, coconut oil (optional) and dried oregano. Then, transfer to a loaf pan and bake. You can find the full recipe to make the tofu feta here.

Ideally, plan ahead to make the feta at least a few hours before you need it. The flavor and texture of the feta benefit from resting for a little bit after baking. You can make it days ahead and keep it in the fridge!

Make the lemon vinaigrette

In a jar or small bowl, whisk together the olive oil (or tahini), dijon mustard, lemon juice, garlic powder, fresh basil, sweetener and salt. Taste and adjust the flavor to your preference. Set aside.

If using tahini, then you might need to add a little water.

Assemble and serve

In a large bowl, add the mix of arugula and spinach, cherry tomatoes, red onion, almonds and a few cubes of the feta.

Then, add some of the salad dressing (mix well just before and start with less), stir and add more of the dressing as needed.

Adjust salt and lemon juice to taste. You can also crumble more feta over the salad when serving. Enjoy!

Helpful tips

• Using pre-packaged arugula and spinach will make this recipe easy and simple! But you can use any greens that you have or prefer.
• Start with larger chunks of feta cheese as they will break while mixing the salad. You can always break the larger pieces later as needed.
• Don't go too heavy on the dressing, better start with less and add more only if needed. If you have extra dressing, then keep it in the fridge for another recipe!

Serving suggestions

I enjoy this recipe as a light lunch with a side of bread. The tofu feta makes it quite filling and satisfying. I actually paired it with my strawberry mojito mocktail (done in 2 minutes), such a treat!

It does make for a yummy side salad as well, it is one of these recipes that are super versatile! It makes for the perfect summer salad paired with BBQ dishes, sandwiches or pasta (try it alongside a tofu bolognese!), but would even be the perfect addition to your holiday table during Thanksgiving and Christmas.

When serving, crumble more vegan feta over (or add some vegan parmesan cheese) and a good amount of freshly ground black pepper.

Variations

This arugula spinach salad recipe makes for a good base to adapt to what you have or your favorite ingredients. Here are a few variations that would be lovely:

• Grain: to make this recipe even more substantial, then add some cooked quinoa, brown rice or pasta. I think orzo would be amazing in this recipe.
• Dried fruit: for a sweet and chewy bite, add a small handful of raisins or chopped dates. If serving during the holiday season, then add some dried cranberries!
• Fresh fruit: in the summer, add some fresh strawberries, blueberries or blackberries and in the fall or winter, then choose apple, pear or orange. Grapes and avocados would also be amazing.
• Nuts: I love almonds better in salads, but any nuts or seeds would be great to add a nice crunch and more nutrients. Walnuts, pecans, pine nuts, sunflower seeds or pistachios are good choices for this salad. And if you have a sweet tooth, then try these stove-top candied pecans!
• Crunch: add some croutons or crispy seasoned chickpeas for more crunchy texture!

FAQs

How can I make this recipe oil-free?

Simply omit the coconut oil when preparing the feta cheese and also, swap the olive oil for tahini (+ a little water to desired consistency).

Can I make it ahead?

Once you assemble the salad, then enjoy it right away. That being said, you can make the dressing ahead and keep it in an airtight container (or a mason jar) in the fridge for a few days!

More salad recipes to try

• Beet watermelon salad
• Zesty quinoa salad
• Cucumber beet salad
• Creamy Tuscan white bean salad
• Edamame crunch salad
• Vegan Waldorf salad
• Vegan Caesar salad with cajun tofu

I hope you like this arugula and spinach salad recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

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