Arugula Salad Recipe {EASY + Delicious}

This Arugula Salad recipe with red wine vinaigrette is my go-to green salad. The arugula has a peppery bite to it which pairs wonderfully with the acidity of the vinaigrette. It’s the perfect salad for pairing with rich dishes or bowls of pasta.

This Arugula Salad recipe is my go-to when I want a simple salad that pairs with a variety of dishes. The arugula has a nice peppery bite, but the dressing has a sweet taste that balances out the flavors perfectly. I top it off with some shaved parmesan and toasted pine nuts for added crunch.

The dressing for this arugula salad couldn’t be easier to make. You only need five ingredients. Plus, it stores nicely in the fridge, so it’s great to keep on hand for dinners throughout the week. Often, I’ll make a double or triple batch just for that reason.

Arugula Salad Dressing Ingredients

There are just 5 ingredients in this delicious arugula salad dressing:

• Olive Oil
• Shallot
• Red Wine Vinegar
• Honey
• Dijon Mustard

To make the red wine vinaigrette, just add the ingredients to a small mason jar and shake well to emulsify.

What Goes With Arugula Salad

This Arugula Salad recipe pairs really nicely with rich, hearty meat dishes. It also pairs well with pasta. Here are some great dishes that go well with arugula salad:

• Spaghetti Aglio e Olio with Breadcrumbs
• Grilled Pork Tenderloin with Charred Lemon Chimichurri
• Caprese Tomato Risotto
• Roasted Fennel Pasta with Ricotta

• Broiled Lamb Chops with Mint Mustard Sauce

• Easy Roasted Chicken + VIDEO

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Arugula Salad Recipe

Arugula Salad with Red Wine Vinaigrette

This Arugula Salad recipe with red wine vinaigrette is my go-to green salad. The arugula has a peppery bite to it which pairs wonderfully with the acid in the vinaigrette. It's the perfect salad for pairing with rich dishes.

4.82 from 11 votes

Print Pin

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 4 people

Created by Platings and Pairings

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Ingredients

• 1 shallot (finely minced)1 shallot (finely minced)
• 1/4 cup extra-virgin olive oil1/4 cup extra-virgin olive oil
• 2 1/2 teaspoons red wine vinegar2 1/2 teaspoons red wine vinegar
• 1 teaspoon honey1 teaspoon honey
• Kosher salt and freshly ground black pepperKosher salt and freshly ground black pepper
• 1 teaspoon Dijon mustard1 teaspoon Dijon mustard
• 5 ounces baby arugula5 ounces baby arugula
• 1/4 cup pine nuts (toasted, for topping)1/4 cup pine nuts (toasted, for topping)
• 1/4 cup shaved parmesan (for topping)1/4 cup shaved parmesan (for topping)

Instructions

• Combine the shallot, oil, vinegar, mustard, honey and salt and pepper in a small mason jar and shake to emulsify.
• In a large bowl, toss the arugula with enough of the vinaigrette to just coat the leaves.
• Season with additional salt and pepper and top with toasted pine nuts and parmesan.

Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Calories: 194kcal | Carbohydrates: 4g | Protein: 2g | Fat: 19g | Saturated Fat: 2g | Sodium: 23mg | Potassium: 181mg | Sugar: 2g | Vitamin A: 710IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 1.1mg

This post was originally published in November 2014. It was updated in August 2019 to revise the photographs and content. The original recipe remains the same. Enjoy! 

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