Simple Arugula Salad
Fresh & peppery, this simple lemon Arugula Salad with toasted nuts and vegan parmesan is the perfect light and refreshing side dish. Ready in just 5 minutes, it pairs beautifully with quiche, pasta, and more!
This fresh Lemon Arugula Salad is one of my favorite quick and easy salads. It’s crisp, peppery, and can be served simply or customized for the seasons with tomatoes, apples, or pears.
With a bright lemon vinaigrette and simple toppings, it’s the perfect light side dish that complements just about any meal. We especially love it with our Vegan Quiche, Veggie Frittata, or Vegan Lasagna.
Ready in minutes, this easy arugula salad is light, flavorful, and a go-to recipe you’ll come back to again and again!
Ingredient Notes & Substitutions
This simple salad uses just a handful of fresh ingredients. Here’s what you need to know:
- Baby Arugula — The star of the show! It has a bold, peppery flavor that works beautifully with the bright lemon dressing. Use fresh, pre-washed for convenience. If you can’t find arugula, you can substitute with a mix of baby spinach and watercress.
- Toasted Nuts — Toasted pine nuts or walnuts add crunch and richness. Pine nuts are classic, but walnuts, pecans, or even sunflower seeds (nut-free) work well. Toast them for the best flavor.
- Vegan Parmesan — Gives a salty, savory finish. You can use store-bought shaved or grated vegan parmesan, or make it extra simple with a generous sprinkle of nutritional yeast.
- Lemon Vinaigrette — Made with fresh lemon juice, olive oil, Dijon mustard (optional), salt, and pepper. Fresh lemon juice is highly recommended for the brightest flavor. In a pinch, you can use white wine vinegar.
Optional Add-Ins
- Red onion, thinly sliced
- Cherry tomatoes, halved
- Sliced avocado
- Fresh berries or thinly sliced pear/apple
- Chickpeas or white beans for extra protein
How to Make Lemon Arugula Salad
Making this arugula salad couldn’t be easier. Start by whisking together a quick lemon vinaigrette with olive oil, fresh lemon juice, a touch of Dijon mustard, salt, and pepper.
In a large bowl, add your fresh baby arugula (and optional thinly sliced red onion). Drizzle with the bright lemon dressing and toss gently to coat the leaves.
Finish with a sprinkle of toasted pine nuts (or walnuts) for crunch, plus shaved vegan parm or Almond Parmesan for a savory kick.
And that’s it – in just a few minutes, you’ll have a fresh, peppery salad that perfectly balances rich and savory dishes. Enjoy!
Julie’s Recipe Tips
- Dress right before serving — Arugula is delicate and wilts quickly once dressed. Toss the salad with the vinaigrette only when you’re ready to eat for maximum freshness and crunch.
- Don’t overdress — Start with a light hand when adding the dressing. You can always add more, but you can’t take it away. The leaves should be lightly coated, not swimming in dressing.
- Toast the nuts — Toasting pine nuts or walnuts makes a big difference in flavor and crunch. Do this while you prep the rest of the meal — it only takes a few minutes.
- Make it a meal — Add protein like chickpeas, white beans, crispy tofu, or lentils to turn this side salad into a satisfying main dish.
- Customize with the seasons — In summer, add fresh berries or cherry tomatoes. In the fall, try a thinly sliced apple or a pear. In winter, add roasted beets or butternut squash.
More Easy Salad Recipes
- Classic House Salad
- Corn + Arugula Salad
- Caesar Pasta Salad
- Black Bean, Corn & Avocado Salad
- See all our vegan salad recipes on TSV!
Did you make this recipe? Leave a comment below, including any changes you made. It’s super helpful to everyone. Thank you for being here! ♥︎
Print Recipe
Simple Arugula Salad Recipe
- Total Time: 5 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Vegan
Description
Bright, peppery arugula salad tossed in a simple lemon vinaigrette with red onion, toasted nuts, and vegan parmesan. This fresh and easy salad is ready in just 5 minutes and makes the perfect light side dish for quiche, frittata, pasta, or any cozy meal.
Ingredients
Salad:
- 5 oz baby arugula (about 6-8 cups)
- 1/2 small red onion, thinly sliced (optional)
- 1/3 cup toasted pine nuts or walnuts*
- 1/4 cup shaved or grated vegan parmesan (or 2 Tbsp nutritional yeast)
Lemon Vinaigrette:
- 2 tablespoons olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon Dijon mustard (optional
- 1/4 teaspoon sea salt
- Freshly cracked black pepper
Instructions
Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
Assemble the salad: Place the arugula and sliced red onion in a large bowl. Drizzle with the vinaigrette and toss gently to coat.
Finish: Top with toasted nuts and vegan parmesan or Almond Parm just before serving.
Notes
Store: Undressed salad can be stored in the fridge for up to 4 days in an airtight container with a paper towel to absorb moisture. Always store the dressing separately.
*Swap the nuts: Use sunflower seeds (nut-free), walnuts, pecans, or slivered almonds for variation.
Dress the salad right before serving to keep the arugula crisp.
For extra simplicity, you can skip the nuts and Dijon mustard.
Dress the salad lightly right before serving so it doesn’t wilt.
For variety: Swap pear for apple, figs, or strawberries depending on the season.
Make it a full meal by adding chickpeas, white beans, or crispy tofu.
Single-Serve: Make this simple arugula salad with balsamic vinegar and olive oil! It’s the quickest side dish.
- Prep Time: 5 min
- Category: Salad, Side Dish
- Method: mix
- Cuisine: Italian