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Fresh spinach arugula salad in a white bowl with cherry tomatoes, cucumber, toasted walnuts, and Parmesan, drizzled with lemon-garlic dressing on a rustic wood table – a quick 10-minute healthy meal.
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10-Minute Spinach Arugula Salad with Lemon Garlic Dressing

A fresh, crunchy salad ready in 10 minutes! Peppery arugula, tender spinach, toasted walnuts, and a zesty homemade dressing make this healthy dish irresistible.
Prep Time8 minutes
Assembly Time2 minutes
Total Time10 minutes
Course: Salad
Cuisine: Mediterranean
Keyword: 10-minute spinach arugula salad, easy healthy salad, vegan salad
Yield: 4
Calories: 180kcal

Materials

Salad Base

  • 3 cups baby spinach about 5 oz, crisp and dark green
  • 2 cups arugula
  • 1 cup cherry tomatoes halved
  • ½ cup English cucumber thinly sliced
  • ¼ cup red onion thinly sliced (soaked in cold water for 5 mins)

Crunch & Protein

  • ⅓ cup walnuts roughly chopped (toasted 3 mins)
  • ¼ cup shaved Parmesan cheese or nutritional yeast for vegan

Lemon Garlic Dressing

  • 3 tbsp extra-virgin olive oil
  • 1½ tbsp fresh lemon juice ½ large lemon
  • 1 tsp Dijon mustard
  • 1 small garlic clove minced
  • ½ tsp honey or maple syrup
  • ¼ tsp sea salt
  • ¼ tsp black pepper

Instructions

Prep Greens

  • Wash spinach and arugula in a salad spinner. Dry thoroughly to prevent soggy salad.

Toast Walnuts

  • Heat a dry skillet over medium. Toast walnuts for 3-4 minutes until fragrant, stirring often.

Make Dressing

  • In a jar, combine olive oil, lemon juice, Dijon, garlic, honey, salt, and pepper. Shake vigorously for 10 seconds.

Assemble Salad

  • In a large bowl, layer spinach, arugula, tomatoes, cucumber, and drained red onions. Toss gently with half the dressing.

Finish

  • Top with toasted walnuts and Parmesan. Drizzle remaining dressing just before serving.

Notes

  • Store undressed greens + dressing separately for up to 2 days.
  • Vegan? Swap Parmesan for nutritional yeast.
  • Add grilled chicken or chickpeas for extra protein.