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Fresh spinach arugula salad with dried cranberries, almonds, and crumbled feta cheese.
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Spinach Arugula Salad

This simple spinach arugula salad with bright flavors makes a versatile, customizable side for any meal, or an easy dinner when topped with sliced chicken breast.
Course Salad, Side Dish
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 servings
Calories 146kcal
Author Ann Otis

Ingredients

  • 2 1/2 cups baby spinach
  • 2 1/2 cups baby arugula
  • ¼ cup feta cheese or goat cheese
  • ¼ cup slivered almonds
  • ¼ cup dried cranberries
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • Kosher salt and ground black pepper to taste
US Customary - Metric

Instructions

  • In a large bowl, add the spinach, arugula, cheese, almonds and cranberries.
  • In a small bowl, whisk together the balsamic, lemon juice, and a pinch of salt and pepper. Slowly whisk in the olive oil
  • Toss the dressing with the salad ingredients until evenly combined (you might not need all the dressing). Taste and season with additional salt and pepper, if desired.

Video

Notes

Note: The greens can be substituted with one 5 oz (5 cups) clamshell of any greens (all spinach, all arugula, spring mix, baby kale, etc.).

Nutrition

Calories: 146kcal | Carbohydrates: 7g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 6mg | Sodium: 84mg | Potassium: 145mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1396IU | Vitamin C: 6mg | Calcium: 70mg | Iron: 1mg