Simple Ingredients, Big Spring Flavor
When you want a salad that’s light yet flavorful, this Arugula & Parmesan Salad delivers every time. Peppery arugula is balanced with salty-shaved Parmesan and tossed in a bright lemon vinaigrette—perfect as a side dish, a lunch salad, or a starter for spring dinners.
With searches for “spring greens salad” and “lemon Parmesan arugula” trending in 2024, this minimalist recipe fits beautifully into the season’s fresh, vibrant eating. It’s quick to prepare and pairs effortlessly with everything from pasta and seafood to grilled vegetables or brunch favorites.
Why You’ll Love This Salad
- Ready in 10 minutes – Quick and effortless
- Fresh and peppery – Arugula adds a distinct spring bite
- Zesty dressing – Light and citrus-forward
- Elegant presentation – Perfect for entertaining or meal prep
- Naturally low-carb and gluten-free – Clean and satisfying
Ingredients Overview
| Ingredient | Amount | Notes & Substitutions |
|---|---|---|
| Baby arugula | 5 oz (about 4–5 cups) | Washed and dried |
| Shaved Parmesan cheese | ¼ cup | Vegan Parmesan works too |
| Extra virgin olive oil | 3 Tbsp | The base of your vinaigrette |
| Fresh lemon juice | 2 Tbsp | Adds brightness |
| Dijon mustard | 1 tsp | Emulsifies the dressing |
| Honey or maple syrup | ½ tsp | Optional, balances acidity |
| Sea salt | ¼ tsp | To taste |
| Cracked black pepper | To taste | Freshly ground preferred |
| Optional: pine nuts or walnuts | 2 Tbsp, toasted | For added texture |
How to Make Arugula & Parmesan Salad
Step 1: Make the Vinaigrette
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, sweetener (if using), salt, and pepper until well combined.
Step 2: Dress the Arugula
Place arugula in a large salad bowl. Drizzle with dressing and toss gently until evenly coated.
Step 3: Finish and Serve
Top with shaved Parmesan and optional toasted nuts. Serve immediately as a side or light entrée.
Nutrition Snapshot (Per Serving – serves 4)
| Metric | Amount |
|---|---|
| Calories | 160 kcal |
| Protein | 4 g |
| Carbohydrates | 4 g |
| Fiber | 1 g |
| Fat | 14 g |
| Sodium | ~250 mg |
This salad is rich in antioxidants, vitamin K, and healthy fats—perfect for a spring refresh.
Storage & Make-Ahead Tips
Make-Ahead Tip
Prepare the dressing and store it separately. Toss with arugula just before serving to prevent wilting.
Refrigerator
Dressed salad is best eaten fresh. Undressed arugula can be stored in an airtight container with a paper towel for up to 3 days.
Variations & Add-Ins
Add Fruit
Toss in sliced strawberries, pears, or apple for a sweet twist.
Make It a Meal
Top with grilled chicken, chickpeas, or roasted sweet potatoes.
Crunchy Upgrade
Add croutons, seeds, or toasted almonds for texture.
Cheese Swap
Use goat cheese, feta, or vegan almond ricotta instead of Parmesan.
Spice It Up
Add a pinch of crushed red pepper or chili oil to the dressing.
Frequently Asked Questions
Can I use regular arugula instead of baby arugula?
Yes, but baby arugula is more tender and less bitter. Mature arugula has a stronger bite.
Is this salad good for meal prep?
Yes—just store the dressing separately and combine when ready to eat.
What if I don’t have Dijon mustard?
You can skip it or substitute with whole-grain mustard or a small amount of tahini.
Can I make this dairy-free?
Absolutely—use a plant-based Parmesan alternative or omit cheese.
How do I keep the Parmesan from clumping?
Use a vegetable peeler to shave fresh cheese just before tossing it into the salad.
Serving Suggestions
- As a side with pasta primavera, risotto, or grilled fish
- Alongside soup or spring quiche
- As a base for a composed salad with beans, nuts, or fruit
- With toasted sourdough or garlic bread for a light lunch
- Topped with lemon zest and herbs for extra brightness
Share Your Spring Salad Moment
Make this Arugula & Parmesan Salad, snap your green-on-green masterpiece, and tag @YourFoodBlog using #ZestySpringSalad. We feature our readers’ best seasonal dishes every week!
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