Arugula and Spinach Salad

🗒 Ingredient notes (+substitutions)

• Fresh 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. 
• Veggies: cherry tomatoes and red onion adds lots of flavor and color, but cucumber, broccoli or bell pepper are great too. 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.
• 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)
• Fresh basil: you can use other fresh herbs if you prefer, especially fresh dill and fresh mint, or do a mix and match.

⭐️ Full list of ingredients with quantities down below in the recipe card!

📝 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!
• Balsamic vinaigrette: for a more tangy flavor and extra sweetness, add a splash of balsamic vinegar to the dressing.

➡️ Prepare the tofu feta ahead of time or use store-bought feta cheese

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!

If you prefer to get it at the store to save some time, then try this vegan feta cheese from Violife!

💡 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.
• If using tahini to make the dressing, then you might need to add a little water to reach a desired consistency.
• 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.