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Spinach and Arugula Salad Recipe

Spinach and Arugula Salad

Prep Time 15 minutes Cook Time 12 to 16 minutes

Two refreshing greens, cheese, pears, and crunchy walnuts combine to create a summery salad. Serve it as a side dish or a main course.

by Chef Eddie Blyden

What you'll need

  • 3/4 cup plus 1 tablespoon olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon minced shallots
  • 2 tablespoons Dijon mustard
  • Salt and pepper
  • 2 pears, cored and cut in 1/8ths
  • 4 cups baby spinach
  • 4 cups baby arugula
  • 1/2 cup walnuts, toasted
  • 1/2 cup Parmesan cheese, Reggiano or Grana Padano, shaved

Helpful Tip:

Make it Faster: To save time, buy pre-washed arugula and spinach.

Use a melon baller to core pears.

Shake the dressing in a mason jar instead of whisking.


Servings: 4

How to make it

  1. Preheat oven to 350 degrees F. Place walnuts in a single layer on a cookie sheet and bake for 8 to 10 minutes. When ready, remove from oven, and let cool.
  2. While the walnuts are toasting, combine 3/4 cup olive oil, red wine vinegar, shallots, mustard, and salt and pepper to taste. Whisk everything together in a mixing bowl until smooth, or shake vigorously in a mason jar for approximately 15 seconds.
  3. Toss the pears in 1 tablespoon olive oil and grill in preheated grill pan for 2 to 3 minutes on each side. Turn more if needed.
  4. In a large bowl combine spinach, arugula, toasted walnuts, grilled pears, half the Parmesan cheese, 1/3 cup vinaigrette, and a pinch of salt and pepper; toss gently. Divide into four salad bowls and sprinkle with the remaining Parmesan cheese.