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This fresh and flavorful arugula spinach salad is topped with crispy croutons and parmesan cheese and tossed with a tangy lemon yogurt dressing. It’s delish, elegant, and healthy, perfect for any occasion.
Published on Sept 2023/Updated on March 2025
I LOVE baby spinach and baby arugula in all kinds of ways, but in this case, it’s the dressing and the crunchy, savory topping that make this salad delightful and a joy to eat.
The homemade lemon yogurt dressing is creamy yet light and miles above and beyond anything you can get in the store, and it takes just a few minutes to make.
The add the perfect crunch and are cooked for about 10 minutes on the stovetop, but that is the only heat required. And there is no need to buy pre-made croutons when making them is so easy and worth it!
Then we have a generous sprinkle of grated or shaved parmesan cheese for its delicious, nutty, salty flavor that makes you come back for more.
This arugula spinach salad, with its lovely combination of fresh leaves, savoury flavor, and textures, is terrific for a light lunch.
It also pairs beautifully with , hearty , or bean , and it’s a great way to add plenty of fresh greens to your meal.
List of the ingredients
- Spinach
- Arugula
- Bread
- Parmesan cheese
- Plain yogurt
- Extra virgin olive oil
- Lemon
- Honey
- Garlic
- Salt & pepper
How to make this arugula spinach salad
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Cut or tear the bread into small chunks by hand.
- Heat the olive oil in a skillet, add the bread, and cook, stirring frequently, until golden and crispy. Set aside.
Let’s make the salad dressing
Recipe Notes
Arugula spinach salad ingredients
Spinach and arugula: I suggest buying pre-washed baby leaves so you don’t have to bother rinsing them. It’s easy peasy. If you have leftover spinach, toss it into this
Bread: Italian bread, sourdough, ciabatta, a baguette, my easy or even, or any bread you have on hand (including gluten-free)—ideally at least a day old—will do.
Yogurt: Use plain yogurt. Nice and thick Greek yogurt is perfect (and even better!), but regular or low-fat yogurt also works fine.
Parmesan: Aged, freshly grated, or shaved Parmesan cheese is always the best, especially here. The pre-grated stuff is no comparison. Alternatively, you can scatter over some crumbled feta cheese or goat cheese.
Extra virgin olive oil: This is my go-to oil for salads; it’s the best in terms of flavor and nutrition.
Lemon juice: To make it zippy and bright!
Garlic: it adds a lovely kick.
Salt & pepper: Essential to make all the flavors pop!
Fancy more add-ins?
That is where another bonus of this spinach arugula salad comes in: it has simple, fresh ingredients and is customizable with your favorite add-ins.
- Vegetables & fruit: Diced avocado, cherry tomatoes, and finely sliced red onion are delicious. A few strawberries, blueberries, or apple slices would be amazing, while a handful of pomegranate arils on top would turn this salad into a wonderful appetizer for the holidays.
- Protein: You can also add protein of your choice and serve this salad for brunch. Think of boiled eggs, grilled salmon, chicken, or crispy bacon – if meatless salads are not your thing.:)
- Nuts and seeds: Top with toasted sliced almonds, pine nuts, walnuts, or sunflower seeds for nutrition and a wonderful textural contrast.
Storage Tips
Dishes that go well with this fresh salad
This simple arugula and spinach salad is perfect to brighten up any meal. Think of one of these luscious , comforting bowls of , or one of this scrumptious or This is a wonderful salad that makes a perfect side for any dish.
Love arugula?
I’ve got you covered with this collection of delicious featuring arugula , delicious , , , , versatile and .
More delicious salads for you!
If you’re looking for easy yet amazing salads perfect for any occasion, check these ! Here are a few of my favs:
This scrumptious arugula spinach salad would be great for potlucks and for your weeknight meals. If you make it, or you have a question, let me know by leaving a comment. I would love to hear from you! x
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Arugula Spinach Salad
In this fresh and easy arugula spinach salad, the vibrant and crisp greens are topped with crispy croutons and savory parmesan cheese and tossed with a creamy, tangy lemon yogurt dressing. The recipe yields four small servings (or two larger ones).
Croutons
- 3 oz (80 grams) bread (any type, at least a day old)
- 1-2 tablespoon olive oil or extra virgin olive oil
Lemon yogurt dressing
- ¼ cup (60 ml) plain yogurt
- 2 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- ½ garlic clove, grated
- ¼ teaspoon fine salt, or more to taste
- ⅛ teaspoon black pepper
Spinach arugula salad
- 3 oz (80 grams) baby arugula
- 3 oz (80 grams) baby spinach
- 3 Tablespoons freshly grated parmesan cheese
Instructions
Cook the croutons
- Cut the bread with a knife or torn into small chunks by hand, ideally about ¾-inch thick (if the bread is fresh, I found that it’s easier to tear it by hand). It's important that the croutons be uniformly sized so that they cook evenly.
- Warm 1 tablespoon of olive oil in a skillet over medium heat. Add the cubed bread, toss until well coated in olive oil and cook, stirring often, until the cubes are golden and crispy. Add a bit more of olive oil during if needed, trust your judgement. Cooking the croutons takes about 10 minutes, then turn the heat off and set aside.
Make the dressing
- Place all the dressing ingredients into a glass jar with a lid and shake very well until nicely combined and emulsified.
Assemble the spinach arugula salad
- Arrange the baby leaves on a large serving plate or in a large salad bowl. Scatter the croutons over the salad along with the grated or shaved parmesan cheese.
- Finish with the lemon yogurt dressing, add it deliberately all over the salad and toss gently just before serving.
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