This simple and delicious arugula salad topped with grated Parmesan cheese is perfect as a light side dish or a fresh starter for any meal. You'll have this ready in just 10 minutes or less, making it the ultimate easy side dish.
Arugula parmesan salad is my go-to dish when I need to make a quick veggie salad that still has a ton of flavor! The peppery arugula and tangy parmesan cheese are a match made in heaven. They balance out the zesty lemon dressing, creating the best flavor in every bite!
I love pairing this simple arugula salad with my asparagus galette, asparagus egg bake, balsamic eggplant sandwiches, asparagus and pea pasta or chickpea lentil burgers. It truly goes well with just about anything, even served as an arugula breakfast salad!
This recipe makes about 4 side salads or 2 larges one. Often my husband and I will split the salad and eat it in one sitting; it's just that good!
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Key Ingredients
- Arugula - aka rocket lettuce! This peppery, leafy green holds up well in this salad and adds so much flavor.
- Parmigiano Reggiano - this Italian cheese is savory, nutty in flavor and gently melts into the salad when grated. You can buy shaved parmesan or get a block of cheese and grate it yourself using a box grater. I like to use grated cheese, so I get a little bit of cheese in every bite!
- Lemon dressing - adding a splash of white wine vinegar to this dressing really kicks it up a notch, as well as using fresh lemon juice and the zest from the peel of the lemon.
See recipe card for all ingredients and instructions.
Substitutions and Variations
- Leafy greens - swap in any leafy green as the base such as kale, spinach or mixed greens.
- Veggies - feel free to add in extra veggies such as cucumbers, tomatoes, radishes or peppers for a heartier salad.
- Crunch - if you want more texture in this dish add in some sliced toasted almonds, pistachios, sunflower seeds, toasted pine nuts or walnuts! They will all pair well with the flavors in the salad.
- Sweetener - you can use maple syrup or agave in place of the honey in the dressing.
- Vegan - instead of using real cheese use my vegan parmesan cheese substitute, made with sunflower seeds. Also make sure to use agave or maple syrup in the dressing in place of honey.
Step by Step Instructions
- Step 1 : Whisk the dressing together in a a large bowl.
- Step 2: Add the arugula and gently toss it in the dressing. Top with cheese and toss the salad again.
Hint: Use your hands to toss the arugula in the dressing; this ensures that each piece gets coated with flavor! Make sure to wash your hands first of course.
Emily's Top Tip
"This salad tastes the best with Parmigiano Reggiano cheese, rather than regular Parmesan. Parmigiano Reggiano is made in Italy and aged longer than Parmesan, which is made in the USA and aged for a shorter amount of time. Make sure to check the label before buying."
Leftover Salad
Store any leftover arugula salad in an airtight container in the fridge for one day. The salad will wilt within a few hours after it has been dressed, so I recommend enjoying any leftovers with a crunchy or crispy element. See below for some of my ideas on how to use leftovers.
Serving Suggestions
- Add a handful of arugula salad on top of pizza to as a fresh and flavorful topping. This is especially great with any leftover salad!
- Use this as a base in a grain bowl or pasta salad.
- Serve it with a savory brunch (it pairs well with quiche or an egg bake) to add some greens to the table.
- Stuff this simple salad in pita bread with some cauliflower lentil salad, feta cheese and hummus for a delicious lunch (also a great way to use leftovers).
Arugula Parmesan Salad
Ingredients
- 5 oz arugula (1 box)
- ¼ cup grated or shaved Parmigiano Reggiano cheese (plus more as desired)
- lemon zest from 1 lemon
- 1 ½ tablespoons fresh-squeezed lemon juice (about ½ lemon)
- ½ tablespoon white wine vinegar
- ½ tablespoon honey (or maple syrup)
- ½ teaspoon dijon mustard
- 1 clove garlic (grated or minced)
- pinch of salt
- pinch of black pepper
- 1 tablespoon extra virgin olive oil
Instructions
- Add the lemon zest, lemon juice, white vinegar, honey, dijon mustard, garlic, salt, pepper and olive oil to a large mixing bowl. Whisk together until combined.
- Add the arugula to the bowl and carefully toss the leaves in the dressing until they are evenly coated.
- Add the parmesan to the bowl of salad and mix well.
- Serve the salad immediately and top it off with extra cheese if desired. Enjoy!
Notes
- Make sure to use fresh lemon juice, not the bottled juice. It will not taste the same.
- I highly recommend using parmigiana reggiano cheese since it is is more bold in flavor than regular parmesan.
- You can buy a whole block of cheese or get a container of shaved or grated cheese.
- Grated cheese will almost melt into each leaf of arugula while shaved cheese is larger and will not be distributed as evenly. Use whichever you prefer!
Emily says
I make this all the time and it’s so simple! I shared a video about it and people were asking for the recipe so here it is! I hope you all enjoy it as much as I do!