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Arugula Salad Recipe

Today’s arugula salad makes a refreshingly delicious snack or side dish to complement your meals. In less than 10 minutes, you’ll have a satiating salad dish with a colorful twist.
  • prep TIME 5 mins
  • total TIME 5 mins
Course: Side DishCuisine: American
Keyword: arugula salad, arugula salad recipe, how to make arugula salad
Servings: 4 servings
Calories: 206 kcal

Ingredients (12)

  • 4 oz arugula
  • 8 oz orange cut into wedges
  • 4 oz pomegranate seeds
  • 1 oz dried cranberries
  • 2 tbsp parsley chopped
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp ground black pepper
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • 1/4 tsp salt
  • 1 oz cashew

INSTRUCTIONS

Prep:

1

Cut the orange into wedges.

2

Finely chop the parsley.

Cook:

1

Make the dressing: Add 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp ground black pepper, 1 tbsp honey, 1 tbsp Dijon mustard, and 1/4 tsp salt. Stir to combine.

A hand using a wooden spoon to stir a salad dressing in a small bowl.
2

Assemble the salad ingredients: Line the bottom of the serving plates with 4 oz arugula, then add 8 oz orange, 4 oz pomegranate seeds, 1 oz cashew, and 1 oz dried cranberries.

A plate of Arugula Salad including orange segments, arugula leaves, pomegranate seeds, and cashews.
3

Garnish and serve: Sprinkle chopped parsley on top and drizzle with the sauce before serving. Enjoy!

A hand using a wooden spoon to distribute dressing onto a plate of Arugula Salad.

Nutrition

Serving: 1 serving | Calories: kcal | Protein 3 g | Fat 11 g | Carbohydrate 26 g | Fiber 4 g | Calcium 80 mg | Iron 1 mg | Potassium 334 mg | Sodium 254 mg | Vitamin A 975 IU | Vitamin C 45 mg | Cholesterol 0 mg | Trans Fat 0 g | Saturated Fat 2 g | Monounsaturated Fat 7 g | Polyunsaturated Fat 1 g | Sugar 19 g