Spinach Arugula Salad with Citrus Vinaigrette

Spinach arugula salad in a mixing bowl on the table for serving.

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.

Jennifer Farley

Prep Time 15

Total Time 15

Serving Size servings

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.

Please note nutrition facts are automatically calculated, and are only an estimate, not a guarantee.

Nutrition