Spinach and Arugula Salad
A fresh, flavorful spinach and arugula salad that’s easy to throw together and perfect for everyday meals.
Servings: 4 servings
Calories: 143kcal
Ingredients
- 3 cups fresh spinach leaves loosely packed
- 2 cups fresh arugula loosely packed
- 1 medium carrot julienned or grated
- 1/2 red onion very thinly sliced
- 1 celery stalk thinly sliced
- 3 tablespoons roasted sunflower seeds
- ¼ cup crumbled feta cheese use vegan feta if necessary
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1 small garlic clove finely grated or minced
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions
- In a small bowl or jar, whisk together the olive oil, vinegar, mustard, maple syrup, garlic, salt, and pepper until well combined. Set aside.
- In a large salad bowl, combine the spinach, arugula, carrot, onion, celery, and sunflower seeds.
- Pour the vinaigrette over the salad and sprinkle with feta just before serving. Toss gently to coat.
- Enjoy!
Video
Notes
If you have raw sunflower seeds, simply toast them in a hot skillet for 2-3 minutes.
Storage
Keep leftovers in an airtight container and then store them in the fridge.
For best results, store the greens and dressing separately since the liquid will wilt the spinach and arugula quickly. Consume within 2-3 days for optimal flavor and texture.
Nutrition
Serving: 1serving | Calories: 143kcal | Carbohydrates: 5g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 323mg | Potassium: 74mg | Fiber: 1g | Sugar: 2g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 0.5mg
