Spinach Arugula Salad with Citrus Vinaigrette
This spinach arugula salad with a citrus vinaigrette is your secret weapon for looking effortlessly fancy at the table. Peppery arugula and tender baby spinach get tossed with buttery toasted walnuts, sweet raisins, and thin slices of red onion, then dressed in a bright, tangy citrus honey vinaigrette. It comes together in just 15 minutes but tastes like you spent way more time on it. Perfect for holiday gatherings, dinner parties, or any time you want something elevated without the fuss.
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Like all recipes on this site, this arugula spinach salad is naturally gluten free, dairy free, nightshade free, and refined sugar free. You can elevate it even further with seasonal fruits like crisp apples, pomegranate seeds, or blood oranges.
Peppery arugula gets balanced by the sweetness of honey and citrus in the dressing. Buttery toasted walnuts add richness and just the right amount of crunch. Thin slices of red onion bring a sharp bite that cuts through everything beautifully.
The citrus vinaigrette is where the magic happens. Fresh orange and lime juice blend with honey and Dijon mustard for a dressing that’s bright, tangy, and just slightly sweet. It coats the greens perfectly without weighing them down.
This salad is especially perfect for Thanksgiving. It brings something fresh and vibrant to a table that’s usually heavy with rich, warm dishes. It’s light enough to balance out everything else, but flavorful enough to hold its own. Plus, it looks beautiful – especially if you add pomegranate seeds or blood orange slices for a pop of color.
Whether you’re serving it at Thanksgiving, a holiday brunch, or just a Tuesday night dinner that needs a little something special, this salad delivers.
Why You’re Going to Love This Recipe
- The perfect balance of peppery, sweet, tangy, and rich flavors.
- Ideal for Thanksgiving and holiday gatherings.
- The citrus vinaigrette doubles as a marinade.
- Looks and tastes impressive but takes just 15 minutes.
Ingredient Notes
Greens – Make sure they’re washed and thoroughly dried—wet greens won’t hold the dressing well. I like to buy the prewashed bags to make it easy. You can sub regular spinach for baby spinach, but cut or tear the leaves so they’re closer in size to arugula.
Walnuts – Toasting the walnuts brings out their buttery, rich flavor and adds the perfect crunch. Don’t skip this step!
Raisins – Brown or golden raisins work. You can swap them for pomegranate seeds, thinly sliced apples, or citrus pieces like blood oranges for a seasonal twist.
Lime Juice – Don’t use the bottled stuff. Make sure you use fresh squeezed.
Orange Juice – You can use fresh squeezed or a good bottle of OJ. Just make sure it’s not sweetened or watered down.
Mustard – Don’t skip it or the dressing won’t properly emulsify (I’ve tried!). You can use Dijon, brown mustard or spicy mustard if that’s what you have. If you’re nightshade free, check the ingredients to make sure they don’t have paprika. I like Primal Kitchen Spicy Brown Mustard.
Full ingredient list can be found in the recipe card below.
How To Make An Arugula Spinach Salad
- Make the dressing: In a small bowl or jar, whisk together orange juice, lime juice, honey, and mustard until blended. Slowly drizzle in olive oil while whisking continuously until emulsified.
- Toast the walnuts: Heat a small skillet over medium heat. Add walnuts and toast, stirring every 30 seconds, for about 5 minutes or until fragrant. Watch carefully so they don’t burn. Remove from heat and let cool.
- Assemble the salad: In a large bowl, combine arugula, spinach, red onion, and raisins. Add cooled walnuts and toss gently.
- Dress the salad: Just before serving, drizzle with 3 tablespoons to ¼ cup of dressing and toss lightly to coat. Sprinkle with sea salt and serve immediately.
Jen’s Recipe Tips
- If spinach leaves are large, tear them into smaller pieces and trim tough stems.
- Use only as much dressing as needed to lightly coat the greens. Start with 3 tablespoons and add more if desired.
- Slice red onion as thin as possible for even flavor.
- Raisins can be swapped for pomegranate seeds, sliced apples, or citrus pieces like blood oranges.
- Once dressed, salad should be eaten immediately. Store greens, toppings, and dressing separately if prepping ahead.
- If your leftover dressing separates in the refrigerator, just shake it up or give it a good stir to re-blend.
Serving Suggestions
This salad is stunning on a Thanksgiving or Christmas table, especially when topped with pomegranate seeds or blood orange slices for a festive pop of color. This salad will be served next to these gluten free cornbread muffins this year.
It’s also wonderful for brunch. I love serving it alongside scrambled eggs, a frittata, and/or a baked sweet potato. When I first tested this recipe, I ate it every single morning with eggs and toast until it was completely gone. It’s that addictive.
For dinner, pair it with simple grilled chicken or steak and roasted sweet potatoes. Or serve it alongside your favorite creamy soup and a slow cooker meat dish.
Store any leftover dressing in the refrigerator and use it throughout the week on other salads, as a marinade for chicken or pork, or drizzled over romaine with leftover shrimp for a quick lunch.
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Spinach Arugula Salad with Citrus Vinaigrette
Ingredients
For the Salad
- ¼ cup red onion thinly sliced into quarter rounds
- 3 cups arugula washed and dried
- 3 cups baby spinach washed and dried
- ⅓ cup chopped walnuts
- 2 tablespoons raisins
- ⅛ teaspoon sea salt
For the Dressing
- 2 tablespoons orange juice
- 1 tablespoon lime juice fresh squeezed
- 1 tablespoon honey
- 2 teaspoons Dijon mustard or brown or spicy mustard
- ¼ cup olive oil extra virgin
Instructions
- Make the dressing: In a small bowl or jar, whisk together orange juice, lime juice, honey, and mustard until blended. Slowly drizzle in olive oil while whisking continuously until emulsified.
- Toast the walnuts: Heat a small skillet over medium heat. Add walnuts and toast, stirring every 30 seconds, for about 5 minutes or until fragrant. Watch carefully so they don’t burn. Remove from heat and let cool.
- Assemble the salad: In a large bowl, combine arugula, spinach, red onion, and raisins. Add cooled walnuts and toss gently.
- Dress the salad: Just before serving, drizzle with 3 tablespoons to ¼ cup of dressing and toss lightly to coat. Sprinkle with sea salt and serve immediately.
- Store dressing: Refrigerate leftover dressing in a sealed container, like a Mason jar, for up to 1 week. Use for another salad or as a marinade for chicken.
Notes
- If spinach leaves are large, tear them into smaller pieces and trim tough stems.
- Use only as much dressing as needed to lightly coat the greens. Start with 3 tablespoons and add more if desired.
- Slice red onion as thin as possible for even flavor.
- Raisins can be swapped for pomegranate seeds, sliced apples, or citrus pieces like blood oranges.
- Once dressed, salad should be eaten immediately. Store greens, toppings, and dressing separately if prepping ahead.
- If your leftover dressing separates in the refrigerator, just shake it up or give it a good stir to re-blend.
Nutrition
About Jen
I create nightshade-free, dairy-free, and gluten-free recipes that the whole family will love. After years of managing my own food sensitivities, I’ve learned how to make dishes that are flavorful, fun, and easy enough for busy weeknights. Let’s bring joy back to your table, one recipe at a time. More About Me
