Description
Experience a burst of freshness with our Spinach Arugula Salad with Lemon Vinaigrette. This vibrant salad combines the peppery notes of arugula and the tender sweetness of baby spinach, topped with juicy blueberries, crunchy sliced almonds, and creamy feta cheese. Drizzled with a zesty lemon vinaigrette made from fresh lemon juice, olive oil, and a hint of peach jam, this dish is as nutritious as it is delicious. Perfect for any occasion—whether it’s a light lunch or served alongside your favorite entrée—this salad is sure to impress with its colorful presentation and delightful flavors.
Ingredients
Scale
- 5 oz. baby spinach
- 5 oz. arugula
- 1 cup blueberries
- 1/2 cup dried cranberries (or dried cherries)
- 4 oz. crumbled feta cheese
- 2/3 cup sliced almonds or chopped walnuts
- 2 pears, sliced
- 1/4 cup olive oil
- 1/4 cup lemon juice, fresh squeezed
- 2 teaspoons dijon mustard
- 1/4 cup peach jam
Instructions
- In a mixing bowl, whisk together lemon juice, dijon mustard, and peach jam. Gradually add olive oil until emulsified.
- Rinse baby spinach and arugula under cold water; dry thoroughly using a salad spinner.
- In a large bowl, combine spinach and arugula. Top with blueberries, dried cranberries, sliced pears, feta cheese, and nuts.
- Drizzle dressing over the salad and toss gently to combine.
- Serve immediately for optimal freshness.
- Prep Time: 8 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 12g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg