Italian Spinach and Arugula Salad with Shaved Parmesan
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Meet your new salad crush: a spinach and arugula salad that’s not just a pretty face. Loaded with creamy avo, sweet cherry tomatoes, tender artichoke hearts, and those oh-so-fancy shaved Parmesan curls, it’s the kind of salad that makes you want to eat your greens and brag about it.
Italian-Style Side Salad
This salad’s got all the Italian vibes, mixing up a feast of textures and flavors. Think: rich, earthy spinach and kicky arugula, paired with juicy cherry tomatoes and smooth, creamy avocado. Add in the gentle bite of artichoke hearts and a sprinkle of pine nuts for that perfect toasted crunch.
The cherry on top? A generous dusting of shaved Parmesan, lending a salty, umami flair that ties the whole dish together. It’s a visual and taste sensation that’ll have you saying “bellissimo” with every forkful.
Need more salad inspo that’s easy yet fancy? Check out our go-tos: simple classic Strawberry Spring Salad, vibrant Summer Berry Salad, lemony Green Bean Salad with Goat Cheese, zingy Grapefruit Avocado Arugula Salad, and sweet-meets-savory Spinach Gorgonzola Salad with pears and pomegranates.
Why You’ll Love This Salad
Key Ingredients
*Find the full printable recipe with specific measurements below.
Seasonal Produce Spotlight
Spinach and Arugula
- Spinach and arugula thrive in the Pacific Northwest’s cool, misty climates of spring and fall, with spinach peaking after a light frost enhances its natural sweetness.
- Use spinach within three to five days for optimal nutrient retention; baby spinach is sweet and ideal for salads, while mature leaves are better for cooking.
- Arugula prefers temperate spring and fall climates and is known for its peppery flavor. It is commonly found at local farmers markets, Food Co-Ops, and CSAs.
- Spinach is loaded with iron, vitamins A and C; arugula provides calcium and vitamin K.
- Include these nutrient-rich greens in your salads to highlight the fresh, vibrant flavors nurtured by this region’s distinct climate and soil.
Step-by-Step Directions
1
Toast the Pine Nuts
In a small skillet over medium-low heat, toast the pine nuts for about 3-5 minutes, or until they’re golden and fragrant. Keep an eye on them to avoid burning. Set aside and let them cool.
2
Make the Dressing
For the dressing, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl until well combined.
3
Mix the Greens
In a large mixing bowl, combine the spinach and arugula. Toss them gently to mix.
4
Combine With veggies
Add the cherry tomatoes, avocado slices, artichoke hearts, and toasted pine nuts over the greens.
5
Combine with Dressing
Drizzle the dressing over the salad, then toss lightly to ensure all the ingredients are well coated.
6
Plate and Serve
Transfer the salad to serving bowl or salad bowl and top with shaved Parmesan cheese and season with more fresh ground black pepper, if desired. Alternatively, plate the salad on individual salad plates and top with shaved parmesan.
How to “Shave” Parmesan
Shaving Parmesan is a simple technique that adds a touch of elegance to dishes. Here’s how to do it:
- Choose the Right Piece: Start with a block or wedge of Parmesan cheese. Fresh Parmesan (Parmigiano Reggiano) is easier to shave and offers the best flavor.
- Use the Right Tool: A vegetable peeler or a cheese slicer is ideal for creating thin, delicate shavings. You can also use a very sharp knife, but it requires a bit more skill to get uniformly thin slices.
- Temperature Matters: Parmesan is easier to shave when it’s cold. If it has been out at room temperature, consider chilling it in the refrigerator for a bit to firm it up.
- Technique: Hold the Parmesan block securely with one hand. With your other hand, gently draw the peeler or slicer along the narrower edge of the cheese to create thin shavings. If you’re using a knife, carefully slice thin pieces off the edge.
- Shave as Needed: It’s best to shave Parmesan right before serving to preserve its flavor and prevent it from drying out.
Shaving Parmesan yourself, rather than buying pre-shaved cheese, can significantly enhance the flavor and texture of your dishes, making this simple effort well worth it.
What to Serve with Spinach and Arugula Salad
This spinach and arugula salad, with its blend of fresh flavors and textures, pairs wonderfully with a variety of dishes. Here are some great options to consider:
- Fish or Chicken: Pairing the salad with fish or poultry adds a lean protein option that balances the freshness of the greens, perfect for a nutritious dinner. Our Italian-inspired Oven-Baked Pesto Crusted Salmon, our quick Salmon Milano (Pesto Butter Salmon), and our Lemon Herb-Crusted Cod recipes would pair perfectly with this salad’s crisp greens and tangy balsamic dressing.
- Pasta Dishes: Light pasta dishes, especially those with a lemony or herby sauce, work well with this salad, offering a satisfying but not overly heavy meal option. Like our recipes for Pasta Magnifico (Linguine in Citrus Cream Sauce), Ricotta Pesto Pasta with Peas and Artichokes, and Creamy Pesto Salmon Pasta.
- Pizza: A simple, artisan-style pizza with a thin crust and gourmet toppings like our Prosciutto, Fig Jam, and Blue Cheese Flatbread brings together a delightful mix of flavors and textures when served alongside the salad.
- Risotto: A creamy, flavorful risotto, particularly one with mushrooms or spring vegetables, would be a lovely, comforting partner to the fresh salad. Try it with our Creamy Lemon Risotto for a light yet indulgent pairing.
- Quiche or Savory Tart: A rich, egg-based dish like baked eggs, quiche, or a savory tart brings a comforting element that contrasts nicely with the crispness of the salad. Try our Italian Baked Eggs in Marcella’s Tomato Sauce or our Asparagus Ricotta Tart.
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Italian Spinach and Arugula Salad Recipe
Ingredients
For the Salad
- 2 cups baby spinach
- 2 cups arugula
- 1 cup cherry tomatoes halved
- 1 avocado peeled, pitted, and sliced
- 1 cup canned or marinated artichoke hearts drained and quartered
- ¼ cup pine nuts
- ⅓ cup Parmesan cheese shaved
For the Dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove minced
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
Instructions
- In a small skillet over medium-low heat, toast the pine nuts for about 3-5 minutes, or until they’re golden and fragrant. Keep an eye on them to avoid burning. Set aside and let them cool.
- For the dressing, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl until well combined.
- In a large mixing bowl, combine the spinach and arugula. Toss them gently to mix.
- Add the cherry tomatoes, avocado slices, artichoke hearts, and toasted pine nuts over the greens.
- Drizzle the dressing over the salad, then toss lightly to ensure all the ingredients are well coated.
- Transfer the salad to serving bowl or salad bowl and top with shaved Parmesan cheese and season with more fresh ground black pepper, if desired. Alternatively, plate the salad on individual salad plates and top with shaved parmesan.
- Serve immediately and enjoy the fresh, vibrant flavors!
Recipe Notes
- Wanna get a head start on this salad? Chop and chill your veggies ahead except for the avo, and let that dressing join the party last minute to keep things fresh and snappy.
- Not feeling the pine nuts? We got you! Swap in walnuts for a bit of earthiness, almonds for a hint of sweetness, or cashews for that crunch. Your salad, your rules.
- If you find yourself with extra greens, stash them in the fridge solo. Dress them up only when you’re ready for round two to keep them crisp and lively.
- Who says salads can’t be filling? Top this green masterpiece with your protein fave—grilled chicken, juicy shrimp, or even a slice of steak. It’s a surefire way to turn a side dish into main event material.
- Keeping it vegan? Substitute Parmesan with a sprinkle of nutritional yeast or a vegan cheese alternative for that cheesy, umami kick without the dairy.
- Bored of balsamic? Mix things up with a zesty lemon vinaigrette or try it with our herb-alicious basil balsamic vinaigrette dressing. It’s all about dressing for the occasion (or your mood).
- If you are not feeling arugula’s spicier vibes, mellow it out with more spinach or go for baby romaine or mixed greens. Because hey, salad should make you happy!
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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